Explore Our Upgraded Salad Bars

Deft Design
We set out on a mission to make our Salad Bars the best in the city — in all of our cities. But, if you think putting together a great salad bar (or for that matter, a great salad) means simply cutting some pretty veggies, meats and toppings and throwing them together, think again.

The Base
The ergonomics of the bar layout is crucial. We based our design on the healthy rule of filling half of your plate with veggies. This means the first item you should confront on your trip around the bar is greens — and lots of them — mixed greens, baby spinach, arugula, and kale.

Tip: Choose the three-section, to-go plate to build your salad — it makes portioning easier. Simply start by filling the biggest section with a bed of your favorite mixed greens.

The Bar
Next comes a wide variety of traditional and gourmet vegetables, purposefully sliced to be easy to eat with the inevitable plastic salad bar fork. Choose from mushrooms, peppers, onions, cucumbers, peas, tomatoes, etc., plus a lovely selection of legumes: chickpeas, edamame and more. Then, take a sweet break. At the far end of the bar comes a dessert-like breakfast selection including colorful, juicy, fresh-cut fruits and berries, as well as fresh Greek yogurt and cottage cheese. Feel free to fill one of your plate's smaller sections with these.

Then, continue down the alternate long end where you will move from grains to sides, dairy and protein. Select from fresh quinoa and wheat berries, teardrop peppers, olives, grape leaves, grilled asparagus, roasted potatoes, Feta, Mozzarella and finally, healthy proteins like fresh salmon, tuna and turkey breast. If you are trying to gauge just how much salmon or turkey to add, use the last small section of your plate and fill it half full. This will help you portion a healthy amount of protein.

The Toppings
The recommendation, in general, is to be reasonable about grain/carb and protein choices, and to treat cheese and bacon more like toppings. And the toppings? Well, here's a treat. Sprinkle everything from wasabi peas and pumpkin seeds to sweet potato chips, nuts, flaxseed and croutons. Just not too much.

The same goes for dressings, which are all natural, but not necessarily low in fat. If you are looking for easy ways to cut calories here, try our delicious balsamic vinegars mixed with a little of the Greek yogurt or squeeze some fresh lemon or lime with a drizzle of our fabulous Market District extra virgin olive oil. This way you get everything you are looking for in a salad — flavor, texture and surprisingly healthy taste or tasty health.