6 Salads for Spring

Whether it’s our excitement for seasonal vegetables, our need to lighten up our eating habits, or our appetite for more than just boring old mixed greens, local restaurants are answering the call and giving hungry customers a salad they can sink their teeth into. Savory and sweet, grains or meat, and of course cheese, anything goes when it comes to creating a salad that offers color, creativity, texture, variety, and most of all, flavor. Read on for house salads at local restaurants that prove change is good.

Mediterranean Chicken Bowl

b.good, Fairfield
Romaine, farro, marinated grilled chicken breast, tomato, cucumber, green beans, radishes, feta, red pepper hummus, mint, sunflower seeds, za’atar vinaigrette

Crispy Potato Gnocchi Salad

Cotto, Stamford
Arugula, goat cheese, grapes and tomatoes


Bistro Salad

NOIR, Stamford
Seasonal greens, green apple, nuts, sundried cranberries, goat cheese, balsamic vinaigrette

Meatball Salad

CRAVE, Fairfield
6oz meatball served along side romaine and iceberg lettuce with cucumber, red onion, tomatoes, balsamic vinaigrette and shaved parmigiana

Ribbon Salad

The Village Tavern, Ridgefield
Shaved cucumber, heirloom carrots, fennel, radish, parsnip, with lemon vinaigrette


Watermelon Salad

KILLER B, Norwalk
Watermelon, feta cheese, prosciutto, basil, balsamic glaze, topped with POP ROCKS.


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