Since the opening of its first Souplantation in 1978 in San Diego, California, Garden Fresh Restaurant Corporation has expanded to 61 salad buffet restaurants with locations in Southern California, where they are known as Souplantation, and in Northern California and ten other states, where they are known as Sweet Tomatoes. Differing in name only, the restaurants are known for their abundance of fresh, great tasting salad selections, soups, bakery items, pastas and desserts in a self-serve format, set in a casual dining atmosphere.

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New Menu Items at Newk's Eatery


Newk’s Eatery Items:

  • Farmer’s Market Sandwich: Grilled squash, zucchini and portobello mushrooms topped with caramelized onions, Gouda cheese, sliced tomatoes and spinach, on bread with cayenne-spiked basil mayonnaise, $7.99
  • Arugula and Prosciutto Pizza (pictured): Sliced prosciutto di Parma and arugula tossed in lemon–basil vinaigrette over ricotta and mozzarella cheese baked on a crust brushed with rosemary olive oil, $8.99
  • Grilled Veggie Salad: Grilled zucchini, eggplant and asparagus basted with a blend of extra virgin olive oil, salt and pepper, layered with roasted corn, sundried tomatoes, green onions and Romaine lettuce tossed with balsamic dressing, $9.99
  • Kale Caesar Salad: Parmesan cheese, croutons and Caesar dressing on a bed of kale, $4.99
  • Bowtie Caesar Pasta Salad: Bowtie pasta, Romaine lettuce, sundried tomatoes, Parmesan cheese, croutons tossed in anchovy-free Caesar dressing, $5.99
  • Bowtie Pesto Pasta Salad: Bowtie pasta, grape tomatoes and feta cheese tossed in basil-garlic pesto sauce, $5.99

Availability: Through summer 2016

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Newk’s Serves Up Prosciutto, Grilled Veggies and Fresh Summer Salads

Newk's Brings Grilled Seasonal Produce and Five Fresh Salads to the Table with New Summer
Speaking to the season, Newk’s Eatery’s fresh introductions bring to the table iconic summer flavors with grilled vegetables, fresh summer salads and savory imported prosciutto. This summer, guests will be able to enjoy four new salad choices, including the Grilled Veggie Salad, Kale Caesar Salad, Bowtie Caesar Pasta Salad and Bowtie Pesto Pasta Salad. Newk’s summer menu also features the new Farmer’s Market Sandwich, an Arugula and Prosciutto Pizza and the return of the seasonal favorite Red, White and Blueberry Salad.

Served hot off the grill, Newk’s Grilled Veggie Salad features a fresh mix of zucchini, eggplant and asparagus, grilled in-house and basted with a savory blend of extra virgin olive oil, salt and pepper to enhance the vegetables’ natural garden-fresh flavors. Layered in with house-roasted sweet corn, sundried tomatoes, green onions and crisp Romaine fillets, the Grilled Veggie Salad’s smoky taste is complemented by the rich flavors of Newk’s homemade balsamic dressing.




For sandwich lovers, Newk’s Farmer’s Market Sandwich delivers that same grilled flavor with grilled squash, zucchini and portabella mushrooms— topped with caramelized onions, imported Gouda cheese, sliced tomatoes and fresh spinach. The sandwich is finished off with Newk’s new creamy house-made basil mayo, which carries a hint of summer heat with a pinch of cayenne pepper seamlessly blended with fresh chopped basil.

Basil makes a second appearance with Newk’s Bowtie Pesto Pasta Salad— a light fusion of bowtie pasta, grape tomatoes and feta cheese, tossed in basil and garlic pesto sauce. Putting a new spin on a classic dish, Newk’s Bowtie Caesar Pasta Salad tosses bowtie pasta in with crisp Romaine lettuce, sundried tomatoes, imported Parmesan cheese, house-made croutons and anchovy-free Caesar dressing.

For a healthy alternative, Newk’s Kale Caesar Salad features imported Parmesan cheese, house-made croutons and house-made Caesar dressing on a bed of fresh Kale leaves. Guests can take any of these salads to the next level by adding their choice of shrimp, salmon or chicken.




Rounding out Newk’s summer menu, Newk’s Arugula and Prosciutto Pizza pairs delicately-sliced imported Prosciutto di Parma with peppery Arugula that has been tossed in Newk’s signature lemon basil vinaigrette dressing. The sumptuous blend is served over a base of creamy ricotta and shredded mozzarella cheeses, oven-baked on Newk’s artisan dough that is brushed with house-made rosemary olive oil for a full-bodied flavor experience.

Newk’s guest-favorite Red, White and Blueberry Salad is also returning for the summer, serving up a fresh seasonal mix of juicy sliced watermelon, strawberries, blueberries, feta cheese and pecans, topped with a sweet fat-free raspberry vinaigrette.

New Menu Items at Sweetgreen


Sweetgreen New Items:

  • Hello Portobello Bowl: Wild rice, shredded kale, raw beets, sprouts, basil, spicy sunflower seeds, warm portobello mushroom mix and miso sesame ginger dressing
  • OMG Omega Salad: Arugula, baby spinach, tomatoes, basil, avocado, roasted steelhead salmon, nori furikake and miso sesame ginger dressing

Availability: Permanent

  • Mexican Corn Elote Bowl: Warm quinoa and farro mix, arugula, roasted corn and peppers, local goat cheese, spicy sunflower seeds, cilantro, tomatoes, cabbage and lime cilantro jalapeño vinaigrette

Availability: Systemwide, through July 25, 2016

  • Spring Chicken Salad: Shredded kale; mesclun; roasted zucchini, yellow squash and asparagus; basil; shredded carrots; Parmesan crisps; roasted chicken and pesto vinaigrette
  • Strawberry Fields: Arugula, broccoli leaf, local strawberries, mint, cucumbers, toasted almonds, local feta and balsamic vinaigrette 

Availability: East Coast locations, through July 25, 2016

  • Roasted Eggplant + Falafel Salad: Chopped romaine, baby spinach, roasted eggplant and peppers, tomato, basil, herb falafel and cider vinaigrette
  • Watermelon + Local Feta: Shredded kale, arugula, watermelon, heirloom tomatoes, cucumbers, mint, local feta, spicy sunflower seeds and cider vinaigrette 

Availability: West Coast locations, through July 25, 2016

Spicy Lemongrass Soup


SPICY LEMONGRASS SOUP
Freshii Restaurant Copycat Recipe

Spicy Lemongrass Broth:
6 cups broth
6 cups water
5 lemongrass stalks, chopped
6 garlic cloves, chopped
4 inch piece ginger, sliced
8 star anise
2 red chilies, chopped, seeds removed from one
handful fresh cilantro, chopped
6 Keffir/lime leaves
6 fresh basil leaves

Soup:
150 grams  soft tofu
4 ounces rice noodles
1 cup edamame
1/2 a stalk broccoli, sliced
3 green onions, sliced
2 handfuls baby spinach
1 carrot, shredded
handful fresh cilantro, chopped
1 cup bean sprouts
1 1/2 teaspoon salt
1 tablespoon grape seed oil

In a medium pot, combine broth, water, lemongrass, garlic, ginger, star anise, chill peppers, cilantro, basil, and keffir leaves. Bring to a boil and simmer for 30 minutes. Strain reserving broth. Return broth to pot and bring to a simmer. Add salt, tofu, noodles, and edamame and cook for 2 minutes.
Add broccoli and cook for 3 minutes. Remove pot from stove and add green onions, spinach, carrot, cilantro, bean sprouts, and grape seed oil. Serves 4.





Bliss Bowl



BLISS BOWL
Freshii Restaurant Copycat Recipe

1 cup cooked brown rice
1 roasted bell pepper, chopped into bite-size pieces
1/4 cup sauteed sliced button mushrooms
extra virgin olive oil (to drizzle)
1/2 an avocado, chopped into bite-size pieces
crumbled chèvre goat's cheese, to taste
balsamic vinegar (to drizzle)
salt and pepper, to taste

Warm the rice in your serving bowl if using leftovers. Add the bell pepper, mushrooms, and a drizzle of olive oil. Heat in the microwave for about 10-15 seconds. Add the avocado and goat's cheese, then drizzle with the balsamic vinegar. Be light-handed with the vinegar or it will overpower the other ingredients. Add salt and pepper as desired. Makes 1 serving.

Mediterranean Quinoa Salad Bowl


MEDITERRANEAN QUINOA SALAD BOWL
Freshii Restaurant Copycat Recipe

1/2 cup cooked quinoa 
large handful of mixed salad greens
handful of kalamata or black olives, chopped
cucumbers, diced
roasted peppers (or raw peppers, diced)
tomato, diced
red onion, diced
soy nuts or almonds, unsalted
barbecued chicken breast (optional)

Add salad, quinoa (can be warmed up), diced veggies, nuts and chicken (optional) to a large ziplock bag or plastic container. Drizzle with salad dressing of your choice and seal. Shake well to mix salad toppings together. Transfer salad to large bowl.

New Menu Items at Freshii


Freshii New Item: 


  • Pesto Bowl, rice noodles, spinach, cherry tomatoes, Kalamata olives and feta cheese tossed in pesto sauce and served in a bowl, price varies by location.


Availability: At least until the end of June 2016

New Menu Items at Saladworks


Saladworks New Menu Item: 

  • Spring Fit Salad, kale mix, roasted turkey, carrots, roasted asparagus, quinoa, walnuts and light raspberry dressing

Availability: March 28 through May 15, 2016