Salads & Side Dishes

  • Shaved fennel salad with zucchini, arugula, endive, pine nuts, ricotta salata and lemon vinaigrette

  • Traditional tabbouleh

  • Triple dip—baba ganouj, hummus & artichoke dip served with 7-grain pita bread

  • Nicoise salad with seared ahi tuna

  • Marinated dark greens salad w/ kale & creamy garlic marinade—a gastronomic delight!

  • Array of roasted herb veggies

  • Cucumber, yogurt and dill salad with toasted walnuts

  • Spinach salad with goat cheese, fennel, summer corn salsa

  • Quinoa salad—crunchy veggies, white beans), parsley, green onions and tossed with light lemon dressing

  • Colorado Cobb with turkey, cheese, mung bean sprouts, and eggs and lots of veggies & balsamic vinaigrette

  • Sarah’s chop with celery, cherry tomatoes, turkey, salami, garbanzos and more....tossed with a cream-less creamy ranch dressing

  • Rainbow salad—full of colors, flavor and textures—the best pick of the produce section!

  • Greek salad with feta cheese, cherry tomatoes, red onion, fresh herbs, power olives and authentic lemon dressing

  • Poached chicken salad with Granny Smith apples, almonds, fresh herbs and dried cranberries.

  • Red, white & green salad with marinated beets, mixed greens & goat cheese

  • Triple A salad—with avocado, arame and almonds served with a creamy poppy seed dressing.

  • Soba noodle & edamame salad with carrots, watercress, scallions and sesame soy dressing

  • Crunchy Thai salad (with shrimp—option)

  • Broccoli, fennel and green apple salad with raw pumpkin seeds tossed with creamy date-mustard dressing

  • Spring wild rice salad with almond dressing

  • Asparagus salad with shaved parmesan cheese

  • Spring tabbouleh with asparagus, peas, chives, walnuts and hard-boiled eggs

  • Broccoli crunch salad with apples, red onion, toasted walnuts and crunchy shallots