May 18, 2019 02:46PM
By Pam Kessler
It can be argued that California is the country's salad capital. Many restaurants in the city offer terrific salads, but are they big salads? Do they tower above their plates? Here are ten Walnut Creek restaurants that have truly mastered the art of the big salad.
COBB AT BRODERICK (pictured above)
Any time a salad has as much meat and cheese as lettuce, it’s a winner. Half an avocado, a fistful of blue cheese, and a whole lot of bacon. Let’s get it straight, this is not a health food.
NAPA AT LETTUCE
When your day calls for a big beautiful bowl of produce, the Napa Salad is a showstopper—organic spring mix with field berries, rosemary chicken, toasted sugar walnuts, and honey balsamic vinaigrette.
TUNA NICOISE AT TENDER GREENS
Sushi-quality fish, haricots verts, and niçoise olives create a salad with salty goodness. And because salad isn’t just for lunch anymore, eat it for dinner and sip a glass of wine. It’s the best way to get your fiber and fermented fruit juice in one serving.
ROADHOUSE AT BUCKHORN
Tourists tote home the famed charred seasoned tri-tip in their suitcases. It also makes meaty magic on top of a bed of mixed greens, veggies, bleu cheese crumbles and sweet walnuts tossed with a decadent honey basil vinaigrette.
ROASTED VEGGIE AT SUNRISE
Get your motor running. Sliced Mary's chicken breast, roasted veggies, salsa, and fresh greens top a wheat tortilla. Give it a little twist and try on their house Green Goddess dressing. So delish you’ll want to drink it.
CHINESE CHICKEN AT NORDSTROM
After years of being on the menu, this salad has built quite a following. A tasty mix of julienned bell peppers, bok choy, oranges, and chicken mixed in tasty dressing. To top it off, there are crispy fried wonton strips.
HIGH MAINTENANCE AT MORUCCI’S
If it’s good enough for a ciabatta roll, it’s good enough for a bowl. Fresh mozzarella, tomato, bacon, egg, avocado, kalamatas, peppers and turkey top a bed of romaine.
SALAD BAR AT WHOLE FOODS
Shovel a pile of produce in your box, load it with whatever your little heart desires. We like toasted tofu, marinated mushrooms, pickled onions, beets, artichokes, chicken and a few croutons. Lightly douse in dressing. The sky is almost the limit.
TOSSED AT TRUE FOOD
Dr. Weil’s diet has taken Walnut Creek by storm. Fans feast on the anti-inflammatory menu featuring mixed green salad topped with a piece of grilled fish.
SIGNATURE AT BAYGREEN’S
It’s all about eating your greens here. Organic kale takes centerstage in this toss with spinach, chicken, cabbage, quinoa, chickpeas, feta cheese, spicy peppers, and peanuts with house-made lemon tahini dressing.