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Walnut Creek Magazine

Big Salads

May 21, 2020 02:46PM ● By Pam Kessler
COBB AT BRODERICK
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. Live it up with a side of garlic fries.

 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.

ROADHOUSE AT BUCKHORN

Tourists tote home the famed 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 pour 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 established quite a following. A tasty mix of julienned bell peppers, bok choy, oranges, and chicken mixed in a 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.

 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.


 

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