You can enjoy salad greens year‑round, but in spring they seem extra crispy and bursting with flavor. These fast-casual spots do salads right.
Crossroads and The Market Place
Urban Plates presents scratch-prepared entrée salads and lots more amid urban-chic décor. Sustainably sourced ingredients and high-quality proteins include free-range chicken and California line-caught albacore; grilled, grass-fed steak arrives atop a lettuce blend with pineapple-mango salsa, jicama, mint, coconut, roasted cashews, a mild jalapeno-lime dressing and a slice of grilled focaccia. “Replenishers” include kombucha on tap and wine. Finish with the mango tart.
More than half of the 18 salads at bustling Croutons begin with a mix of spring greens and romaine. The Pear and Blue Cheese adds candied walnuts and poppy seed vinaigrette. Anna’s Spring Chicken is one of six salads that feature the bird; two salads incorporate diced, roasted turkey breast; another spotlights albacore tuna. All are conveniently packaged to go, whether you dine in or take out.
Spectrum Center, University Center
Seven Tender Greens salads offer a mini global jaunt. Chinese Chicken is a riot of wontons, peanuts, green onions, carrots, mizuna, bok choy and sesame-peanut dressing. Mediterranean Steak, ideal with wine on the shady patio, brings feta cheese, green olives, baby greens and more in a lemon vinaigrette. The Happy Vegan – farro with cranberry and almonds, quinoa with cucumber and beets, green hummus and tabbouleh – knows no borders.