Summer’s Most Interesting Salads!

Tired of settling for boring salads when you go out to eat? Try these innovative leafy offerings from some of your favorite local restaurants for a change of pace:

Ruth’s Chris Steak House Fresh Mozzarella & Heirloom Tomato Salad features heirloom tomatoes, fresh basil, aged balsamic glaze, and extra virgin olive oil, beautifully presented  (Note: Ruth’s makes all of their dressings fresh from scratch!).


Pitas fattoush salad.JPG

Fattoush Salad (above) with mint, sumac, pita chips and topped with Lebanese dressing at Pitas.


Quaker Steak & Lube’s Top Gear Tenders Chicken Salad has Spring mix and chopped romaine lettuce, tossed in QS&L’s Sweet Onion dressing, topped with their famous hand-breaded Top Gear Chicken Tenders, plus tomatoes, cheddar-Jack cheese, chopped bacon and red onion.



Tombo Grille’s Heirloom Tomato Salad (above) with greens, whipped ricotta, cornbread croutons, pepitas, bacon and simple vinaigrette.

Liberty Tap Room’s Spinach & Strawberry Salad with grilled shrimp, strawberries, spinach, candied pecans and goat cheese.



Korean Beef Brisket Salad with thinly sliced roast brisket and signature dressing, at 929 Kitchen & Bar;  Tombo Grille’s Melon, Prosciutto and Burrata Salad;  Blue Marlin’s Fried Green Tomato Salad, drizzled with a chipotle cream sauce; Quaker Steak & Lube’s Biker Chicken Salad, with dried cranberries, pineapples, oranges, red onions, sweet pecans, Feta, grilled boneless chicken and fresh seasonal berries; Good Life Cafe’s Asian Noodle Salad has kelp noodles, hand-spun zucchini and sweet potato noodles mixed with red peppers, red cabbage, shredded carrots, mango candied nuts and fresh lettuce, with house made Asian dressing; Mediterranean Cafe in Lexington’s Tabbouleh, a mix of parsley, bulgar wheat, salad mix, fresh tomatoes and scallions dressed with lemon juice and olive oil; Grill Marks’ Southwest Chipotle Glazed Salmon salad, with black bean corn salsa, tomatoes and tortilla strips over greens; Ruth’s Chris Steak House Harvest Salad with mixed greens, roasted corn, dried cherries, bacon, tomatoes, goat cheese, cajun pecans & crispy onions (Ruth’s makes all of their dressings fresh from scratch); Cellar on Greene’s Bounty Salad, made up of tomatoes, SC peaches, chilled asparagus, arugula, pickled onions, white balsamic vinaigrette and creamy lemon-dill dressing; and Cola’s Poached Pear salad with arugula, spiced walnuts, blue cheese fritter, and port wine pear vinaigrette.




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