Best salads
 

Where can you find the best salads? I am close to Sumter Landing, but will travel (by cart) for a great salad.

Not cart accesable but Sweet Tomatos is the best.

Totally dependant on who bought the best produce today !!

Buy the Red Jag that's for sale and arrive in style.


:icon_wink:

:rolleyes: Nice salad!

You can make your own by going to the salad bar at Winn Dixie in LSL. Less expensive too than a restaurant as they charge by the weight of it.

Great salads:
Palmer-Scallop Salad
Red Sauce-Kale Salad or Caesar w/Salmon
Thai Ruby-Duck Salad
Lighthouse-Scallop or Buffalo Salad

All close or in Sumter Landing

The Bowlbar, in the same plaza as NYPD Pizza (near Walmart) also has some good salads.

Also...Culver's has a pretty good salads as does McAlister's in Brownwood (though not close to LSL. I've had some great ones at the country clubs here as well. I'm sure if you start your search you'll find your favorites. Everyone's "taste" is different too with these on what constitutes "good".

Bob Evans greens are always fresh and I love their house dressing which is a sweet poppyseed.

Also I love Carrabbas with ranch dressing.

And I used to love Cane Gardens Caesar with chicken. I hope the new folks haven't changed it.

Cracker Barrel

These all sound good. Not a real fan of buffet salads. Can't afford the Jag! Thanks all.

I like the Johnny Rocco salad at Carrabbas. It has seared scallops and shrimp in it, feta cheese that you can substitute blue cheese for, and I think it's much better than the scallop salad at Palmer's, which I think is very bland. In fact it's so good that with the addition of the blue cheese, I don't even put dressing on it.

Good topic...I'm taking notes. Meanwhile I like:

Spinach & Roasted Beet Salad - Red Sauce
Sweet Honey Pecan Salad - First Watch
Oriental Chicken Salad - Applebee's
Chicken Bacon Ranch - Sammy Joe's (Mulberry Plaza)
Broadway Bleu - NYPD

Havana is my go to for their Quinoa Salad, as well as their Beet Salad with Goat Cheese.

I make the best salad. You can too:
A bowl of field greens and cherry or grape tomatoes cut in half for the main "salad ingredients."

Add crumbled gorgonzola cheese
Add candied pecans

Dressing (1 tablespoon glaze = 1 unit = 3 servings, so you can double, triple, whatever, using that as your guide):
1 unit un-flavored (just plain) balsamic glaze
6 units olive oil
1 clove minced fresh garlic for each unit of balsamic glaze
1 dash cracked black pepper
1 dash salt
1 dash red pepper flakes
1/2 teaspoon water (important)
whip with a fork til it gets thick. Emulsification is what keeps the oil and the balsamic glaze from separating, that's why you add a little water.
THEN
Add more water, just a teaspoon at a time, to thin it out so it's thinner than ranch but thicker than vinaigrette.

Dump that over the bowl and toss it. Figure a 1/4 cup of dressing for every 4 salad-bowls of salad. You really don't need a lot at all. You can also put all the above in a plastic bag and shake it, and THEN dump the whole thing into a big serving bowl, if you don't want to toss it in the bowl. My bowl is a HUGE 20-person banquet bowl with a lid, so I just cover and shake.

For the freshest and most varied salad bar, I nominate Ruby Tuesday at Spanish Springs. (I’ve never been to any other.). I can make an entire meal of it.