TRG Craves- Salad
Thursday, May 16, 2013 at 10:23AM 
May is National Salad Month which gives everyone another reason to go on a health kick before swimsuit season. The bright green lettuce and pop of red tomatoes or orange carrots, the fresh crunch of nuts or croutons and the homemade dressing that marries the flavors together... who says salads are boring? We've tossed together some savory combinations that pair spring's finest ingredients with a little bit of imagination from our quirky chefs.
4th & Swift – small watercress and radish salad
Ri Ra Irish Pub – grilled pear salad with field greens, Cashel bleu cheese, pickled red onions and champagne vinaigrette
Bacchanalia – Hawaiian Hamachi with salad of radish, radish pods, shoyu, cucumber, kohlrabi and Summerland Farm Greens
Star Provisions – antipasto salad with sopressata, manchego, olives, Marcona almonds, greens and vinaigrette
Floataway Cafe – Summerland Farms lettuce with radish, toasted focaccia, gorgonzola and buttermilk vinaigrette
Do’ at the View – crab salad with red onions, chopped cilantro, fresh lime juice, mayonnaise and avocado, garnished with tomatoes on a bed of mixed greens drizzled with balsamic vinaigrette
Serpas – Serpas house salad with goat cheese, candied pecans and blistered grape vinaigrette
Three Blind Mice – salad of spring bitter greens and Boston lettuce with a warm goat cheese croute, red wine vinaigrette, pears, medjool dates and madras curry sultanas
Abattoir – Summerland Farm chicory with lamb bacon and fried egg
CinéBistro at Town Brookhaven – chopped crunch salad with crisp frisee and romaine lettuce, sliced radish, chickpeas, diced carrots, celery, snowpeas and apples, blue and parmesan cheese, tossed in a roasted lemon vinaigrette
Del Frisco’s Grille – knife and fork Caesar with romaine, parmesan, garkuc croutons, anchovies and garlic dressing
OPULENT – quinoa salad with manchego, baby spinach, arugula, orange, mint and orange-sesame vinaigrette
Little Alley Steak – cobb salad with lettuce, tomatoes, avocado, pork jowel, boiled egg and buttermilk dressing
Salt Factory Pub – tuscan kale & pecorino salad with radicchio, shallots, golden raisins, almonds and citrus vinaigrette
Ocean Prime – shellfish “cobb” salad with shrimp, lobster, crab, bacon, bleu cheese and gourmet dressing
Osteria 832 – mista with salad greens, fennel and tomatoes in wine vinaigrette
Flight Restaurant and Bar –salad flight with Santa Fe grilled chicken, cobb salad and watermelon & feta salads
Southern Art – hydroponics greens salad with roasted beets, pecans, feta cheese apples and balsamic dressing
Zocalo – Zocalo BBQ chicken salad with mixed lettuce, tomato, corn, panela cheese, black bean tortilla strips and cilantro ranch dressing
Table & Main – smoked tuna salad with cured tuna, avocado, watercress, shaved radish and lemon vinaigrette
The Melting Pot – spinach mushroom salad with fresh spinach, baby Portobello mushrooms, red onion, chopped bacon and Roma tomatoes with burgundy shallot vinaigrette
Village Tavern – tenderloin salad with filet mignon tips, lettuce, salsa, black olives, tomatoes, grated cheeses and scallions in a crisp tortilla shell with ranch dressing
Chai Pani – grilled paneer salad with organic spring mix and pickled beets, red onions, cucumber and tomatoes topped with house-made paneer and a cumin-lime dressing
Sotto Sotto – Bresaola della valtellina with Bresaola, arugula, celery, Parmigiano, lemon and olive oil
Fritti – insalatona with mixed greens, four cheeses, cotto ham, egg and salame
Miller Union – kale salad with fennel, citrus, pecans and crème fraiche dressing
Escorpion – organic quinoa with pineapple, avocado, jicama, mint, onions and pepitas
Igby’s – Igby’s seasonal salad with apples, almonds, blue cheese, bacon, honey apple cider, watercress and endive
Doc Chey’s – Japanese ginger salad with soba noodles, salad greens, veggies and crisp wonton strips tossed in ginger dressing with scallions and sesame seeds
Wahoo! Grill – organic beet salad with honey-cider braised beets, goat cheese, toasted walnuts, arugula and mint vinaigrette
West & Mill– Greek with cucumber, tomato, red onion, feta, and house-made herb yogurt dressing
American Grocery – grilled romaine salad with split creek farms feta, crispy leeks, grilled bread and olive-pepper vinaigrette
Blossom – baby spinach salad with candied bacon, cherry tomatoes, cranberries, drunken goat cheese and bacon vinaigrette
Carter’s Kitchen – duck confit and house mozzarella salad with caramelized onion, field greends and tomato vinaigrette
Cypress – almond-fried brie salad with cranberry-walnut chutney, baby greens and champagne vinaigrette
Fat Hen – tomato, roasted corn and boiled peanut salad with oven-dried tomatoes, grilled corn and boiled peanuts
Highland Avenue – roasted local beets with arugula, goat cheese, walnuts, apple and molasses vinaigrette
Magnolias – radish salad with arugula, pistachios, cornbread croutons, local feta cheese, carrots and buttermilk dressing
Mixson Market – market salad with seasonal vegetables changing daily and lemon vinaigrette
Oak Steakhouse – Oak C.A.B. tenderloin salad with seared beef tips, red onions, blistered tomatoes, pine nuts, Parmesan and roasted garlic vinaigrette
O-Ku – tataki salad with Wagyu beef or yellowfin tuna, Asian greens and wasabi vinaigrette
Rutledge Cab Company – chopped salad with avocado, salami, cheddar, chickpeas, cucumbers, tomatoes and creamy red wine vinaigrette
The Cocktail Club – antipasto martini with house-infused roasted red pepper and black peppercorn vodka, olive juice, muddled basil, lemon, white balsamic, Lillet Rouge, a trio of stuffed olives and a smoked salt and flower-pepper rim
The Grocery – warm salad of shrimp, pancetta, spring onion and Tuscan kale
The Macintosh – salad of carrots, ginger, golden raisins, Ambrose Farm’s lamb’s quarter, ricotta cheese and candied spiced nuts
The Oak Table – Oak Table spring salad with City Roots watercress, watermelon radish, daikon, young golden beet, fresh fennel, pickled red radish, housemade ricotta cheese, fresh Burgundy truffle vinaigrette and candied pistachios
