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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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

New Menu Items at Chop't Creative Salad Company


Chopt New Items:

  • Spicy Sonoma Caesar: Romaine, purple cabbage, kale, avocado, pickled cherry peppers, quinoa Parmesan chips, chipotle chicken and Caesar dressing
  • Chile Cashew Kelp Noodle Salad: Kale, spinach, purple cabbage, celery, scallions, kelp noodles, charred asparagus, beet pickled cauliflower and chile cashew dressing
  • Santa Monica Market Plate: Young local greens, English cucumbers, beet pickled cauliflower, charred asparagus, legume blend, spiced yogurt and kale pesto vinaigrette

Availability: Through the end of June 2016

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Chop’t New Items:

  • Andean Grain Salad (pictured): Blend of quinoa, lentils and millet, sweet drop peppers, Peruvian radish salsa, Mediterranean olives, kale, spinach and purple cabbage
  • Spicy Peruvian Salad: Aji amarillo chicken or grass-fed steak, Mama Lil’s spicy peppers, Peruvian corn nuts, roasted aji amarillo potatoes, charred red onions, romaine and radicchio blend, $10.99 with chicken, $11.49 with steak
  • Hacienda Market Plate: Aji amarillo chicken, Peruvian radish salsa, roasted aji amarillo potatoes, marinated kale and spinach, cotija cheese and a blend of quinoa, lentils and millet

Availability: Through April 31, 2016

Tomato Cheddar Soup



TOMATO CHEDDAR SOUP
Hale & Hearty Restaurant Copycat Recipe

Serves 6-8

2 tablespoons olive oil
1 medium sized yellow onion, diced
3 stalks celery, diced
2 teaspoons minced garlic
2 cans whole peeled tomatoes
3 cups chicken or vegetable broth
fresh thyme
1 cup whole milk, cream or half and half
2 cups sharp or extra sharp cheddar cheese
Salt and pepper to taste

In a large pot, heat 3 cups chicken stock. I prefer homemade of course but whatever is easiest. In a medium sized saute pan, add 2 tablespoons olive oil or butter. Add celery, onion, garlic and cook for 4 to 5 minutes, until lightly browned. You can also add flour here, which will ultimately make the soup a bit more thick.

Add the sauteed vegetables to the broth. Next add 2 cans of tomatoes including the juice and the thyme, stirring well. Bring the mixture to a boil, reduce heat, cover, and let simmer for about 25 minutes, stirring occasionally.

After about 25 minutes, remove the thyme stem and puree the soup mixture with a blender. Make sure to do this in several batches to guarantee the soup is well blended. Return to the pot and add milk and cheese, and heat until the cheese is melted well. Season with salt and pepper and garnish with cheese before serving.