Regular Salad Recipe
Choose your base and pick from over 50 toppings, then customize it with our signature salad dressings and proteins, including vegan and gluten-free options. Salads are served with multigrain croissants or baked pita chips.
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Ingredients
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Bases (choose 1)
Toppings (pick any combination; quantities listed as guidance for one salad)
Proteins (choose 0–1 per salad)
Dressings (choose 1)
Sides
Seasoning & finishing
Method
Base preparation
- 1
Select and prep base
Choose one base (mixed baby greens, romaine, or spinach). Rinse if needed and spin or pat dry. Place 2 cups of the chosen base in a large salad bowl or on a serving plate.
Toppings assembly
- 2
Prep vegetables and toppings
Prepare toppings as listed: halve cherry tomatoes (1/2 cup), slice cucumber (1/2 cup), shred carrots (1/4 cup), thinly slice red onion (2 tbs), dice avocado (1/2 cup), dice roasted beets (1/4 cup). Arrange toppings evenly over the greens, grouping like items for visual appeal.
- 3
Add crunchy & sweet elements
Sprinkle toasted nuts (1 tbs), sunflower seeds (1 tsp), and dried cranberries (1 tbs) over the salad. If using roasted chickpeas (1/4 cup) or sliced grilled mushrooms (1/4 cup), add now.
- 4
Add cheese (optional)
If using cheese, crumble feta (2 tbs) or sprinkle shredded cheddar (2 tbs) across the salad.
Protein
- 5
Add chosen protein
Select one protein option (optional). For grilled chicken (4 oz), slice and fan across the top. For seared tofu (4 oz), pan-sear cubes in 1 tsp oil over medium-high heat until golden (about 6–8 minutes) and place on salad. For grilled shrimp (4 oz), cook 2–3 minutes per side until opaque. For smoked salmon (3 oz) or a sliced hard-boiled egg, arrange directly on top.
Dressings & seasoning
- 6
- 7
Season and toss
Lightly season with sea salt and freshly ground black pepper to taste. Gently toss the salad to distribute toppings and dressing, or leave arranged and serve with dressing on the side for guests who prefer it.
- 8
Finish with herbs
Sprinkle 1 tbs chopped fresh herbs (parsley or basil) over the top for aroma and color.
Sides & serving
- 9
Serve the salad immediately with one multigrain croissant or 1/2 cup baked pita chips on the side. If transporting, pack dressing separately and add just before serving to keep greens crisp.