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.



Chicken Chili

Souplantation Recipe

8 ounces shredded chicken
1 (15 oz.) can kidney beans,drained & rinsed
2 (15 oz.) cans pinto beans,drained & rinsed
2 (15 oz.) cans cannellini beans,drained & rinsed
1 (15 oz.) can black beans,drained & rinsed
3 ounces chopped green bell pepper
12 ounces diced onions
2 (8 oz.) diced green chilis
7 cups chicken stock
1 tablespoon granulated garlic
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon black pepper
2 cups milk
1 tablespoon cornstarch

Optional Toppings
shredded cheese
sour cream
diced green onions
diced white onions
crumbled crackers

Combine all the ingredients, except milk and cornstarch, into a large pot and simmer for 30 minutes. Reduce heat to low.  Combine cornstarch with 1/4 cup milk and whisk until combined. Add the cornstarch mixture and remaining milk to the chili. Heat on low so that the milk does not seperate for an additional 10 minutes. Dish into bowls and add optional toppings.

New Menu Items at Salata

Salata New Items:

  • Berry Balsamic Salad (pictured): Spinach, blueberries, strawberries, cranberries, almonds, feta and grilled chicken topped with balsamic vinaigrette
  • Spicy Sweet Salad: Salata’s salad mix topped with mango, pineapple, red onion, green pepper, jalapeƱo, pumpkin seeds and grilled chicken and chipotle ranch dressing
  • Mediterranean Salad: Kale topped with watermelon, cucumber, radish, feta, chickpeas and falafel with lemon vinaigrette

Availability: Through June 15, 2015

Sonoma Salad

ZOUP! Sonoma Salad

Romaine, spring mix, gorgonzola cheese, dried cranberries & toasted almonds. 
Served with raspberry vinaigrette dressing.

Loco Burrito Salad

ZOUP! Loco Burrito Salad

Romaine, seasoned grilled chicken with lime, mozzarella, tomatoes, 
fresco corn salsa, guacamole & tortilla strips. Served with chipotle ranch dressing.

Lemon Caper Tuna Salad

ZOUP! Lemon Caper Tuna Salad
Romaine, spring mix, Lemon Caper Tuna salad & tomatoes. 
Served with balsamic vinaigrette dressing.

Zoup Restaurant Copycat Recipe

Makes 6 servings

2 (6 oz.) cans tuna, well drained
1/4 to 1/2 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
3 tablespoons capers

Mix the tuna with 1/4 cup mayonnaise in a small bowl until well blended, adding more mayonnaise until the mixture reaches the desired consistency. Add the lemon juice and pepper to taste, and fold in the capers. Serve as a salad or on bread as a sandwich.

Brunswick Chicken Stew

Zoup Restaurant Recipe

Serves 8

4 tablespoons olive oil
1 cup red bell pepper, chopped
3/4 cup yellow onion, chopped
1/2 cup celery, chopped
1 tablespoon all purpose flour
1 pound skinless, boneless chicken thighs, cut into 1/2 inch pieces
2 cups chicken broth
2 tablespoons tomato paste, no salt added
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce, like Tabasco
10 ounces frozen whole kernel corn, thawed
10 ounces frozen baby lima beans, thawed

Heat a large Dutch oven over medium high heat. Heat olive oil. Add bell pepper, onion and celery to pan; cook 5 minutes, stirring occasionally. Combine flour and chicken in a medium bowl, tossing to coat. Add chicken to pan; cook 2 minutes or until lightly browned. Gradually stir in chicken broth; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Add tomato paste and next 5 ingredients (through lima beans) to pan. Cover, reduce heat and simmer 20 minutes.

Apple Cider Chicken Stew

Zoup Restaurant Recipe

Serves 8

2 tablespoons cooking oil
4 chicken thighs
4 chicken drumsticks
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon flour
1 cup apple cider
1 1/2 cups chicken broth
1 onion, sliced thin
1 pound parsnips, cut into 1 inch pieces
2 carrots, cut into 1 inch pieces
1/2 teaspoon dried thyme

Heat the oven to 400 degrees in a large pot or Dutch oven. Heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 1/4 teaspoon of salt and the pepper. Turning the chicken once or twice, cook until browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pot. 

Reduce the heat to moderate and stir in the flour. Whisk in the cider and chicken broth and bring to a simmer, scraping the bottom of the pot to dislodge any brown bits. Add the onion, parsnips, carrots, thyme and the remaining 1/2 teaspoon of salt. Simmer, partially covered, for 10 minutes. Return the chicken to the pot. Bring the stew back to a simmer, cover and put into the preheated oven until the chicken is done and the vegetables are tender, about 15 minutes.