A salad a day keeps the doctor away. Well, maybe not. But we know it can be tough keeping your New Year’s resolution of eating healthy, especially when it comes to dining out. We’re here to help make eating healthier in our restaurants a little easier, with a guide to some of our favorite salads you can enjoy, from signatures like Wildfire’s Chopped Salad to newbies like the Village Salad at Aba, and of course the salad bar that started it all at R.J. Grunts.
ROASTED CAULIFLOWER SALAD AT BEATRIX
The star of the show here is cauliflower, add in some arugula and kale to get your greens, plus healthful add-ons like toasted pistachio, capers and currants. If you’re craving some protein just add salmon or chicken. You can find this on both the lunch and dinner menu at all Beatrix locations (River North, Fulton Market, and Streeterville).
THE CHOPPED SALAD AT WILDFIRE
It’s the salad that Wildfire is famous for, made with roasted chicken, avocado, tomatoes, corn, scallions, topped with blue cheese, bacon and tortilla chips, with a citrus lime vinaigrette that’s so outstanding, they sell it by the bottle. Order it up in two sizes; a small serves 2-3 people, while a large feeds 4-6 people. Pro tip: This salad is great for entertaining and can be made lighter by getting the fixin’s on the side.
THE SALAD BAR AT R.J. GRUNTS
There may be no Lettuce (Entertain You) without the salad bar at R.J. Grunts which debuted in June 1971. Salad puns aside, this salad is still a favorite of ours today, where you can customize your plate with a selection of chopped seasonal veggies and fruit, scoops of tuna salad, a side of soup, and of course, the chocolate chip fluff (if you know, you know!)
SEAFOOD CHOPPED SALAD AT JOE’S SEAFOOD, PRIME STEAK & STONE CRAB
This salad is one of the most popular items on both the lunch and dinner menu at Joe’s Seafood, Prime Steak & Stone Crab. The Seafood Chopped Salad includes a lettuce mix, red and yellow bell pepper, cucumber, carrot, celery, hearts of palm, green beans, corn, edamame, radish and blanched asparagus tossed with a squeeze of fresh lemon juice and creamy vinaigrette. It’s topped with a chilled seafood mix of jumbo shrimp cocktail, king crab meat and lobster tail meat then garnished with a lemon wedge, sliced avocado and a hard boiled egg.
BRUSSELS SPROUT SALAD AT HUB 51
This salad has always been a favorite at Hub 51 and it’s available at lunch and dinner. The brussels sprouts are combined with medjool dates, almonds, lightly shaved manchego cheese and tossed in a mustard vinaigrette, which yields a nice balance of salty and sweet.
SESAME CRUSTED TUNA SALAD AT SHAW’S CRAB HOUSE – CHICAGO
It’s been a decade since this salad was added to the lunch menu at Shaw’s Chicago and it’s been a hit ever since. It high on protein, low on carbs with perfectly seared ahi tuna crusted with sesame, shaved beets, arugula salad, with ginger-soy vinaigrette. Add additional sashimi like salmon, yellowtail or tuna.
GIULIANA’S ITALIAN SALAD AT RPM ITALIAN
This salad is celebrity-partner Giuliana Rancic’s go-to salad at RPM! A blend of lettuces tossed with cherry tomatoes, roasted red and yellow peppers, pepperoncini, nicoise olives, shaved red onion, sharp provolone and parmesan cheeses, then dressed with red wine vinaigrette and topped with Genoa Salami and oregano.
ROASTED BEET SALAD AT SARANELLO’S
This salad checks all of the boxes: It’s savory, sweet and crunchy. Using fresh beets from local farms, mixed greens, goat cheese, almond crunch and a creamy red wine vinaigrette, this dish makes you forget you are eating a salad in the first place.
VILLAGE SALAD AT ABA