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.



New Menu Items at Sweetgreen

Sweetgreen New Items:

  • Roasted Salmon + Radish (pictured): Organic arugula and shredded kale, local radishes, beets, carrots, roasted salmon and mustard oregano vinaigrette
  • Umami Grain Bowl: Organic wild rice, quinoa, farro, Swiss chard, roasted mushrooms, red onion, roasted tofu, pea shoots, spicy sunflower seeds and miso sesame ginger dressing
  • Local Blue Cheese + Bacon: Organic mesclun and shredded kale, roasted sweet potatoes, caramelized onions, honey-glazed pecans, local blue cheese, bacon and balsamic vinaigrette

Availability: Through May 2015

Acorn Squash Soup

Zuppa Restaurant Copycat Recipe

1/2 onion diced
2 acorn squash cut in half and roasted in oven
6 cups chicken or vegetable stock
1 teaspoon garlic
1 teaspoon cumin
2 cardamom pods
1 cup heavy cream
salt and pepper to taste

Saute onion and garlic in olive oil. Add squash, cumin and cardamom. Add stock and simmer for one hour.

Fall Farm Fresh Salad

Saladworks serves up fall season salad option

Saladworks is adding the Farm Fresh Salad to its fall menu. The salad available system wide through Nov. 15, 2014.

The Farm Fresh Salad features field greens and baby kale, roasted butternut squash, turkey tenderloins, feta cheese, and red grapes, candied walnuts and Apple Cider Vinaigrette dressing.

“Saladworks’ seasonal salads have become a tradition in our stores. Our customers are continually sending us their favorites for inclusion on the menu. With this salad we are enhancing the eating experience with ethically-sourced and all-natural products that are as delicious as they are good for you. We have no doubt that the Farm Fresh Salad will become a customer favorite,” said chairman and CEO John Scardapane in a company press release.

Feel Like a Kid Menu

Sweet Tomatoes & Souplantation will roll out a new "Feel Like a Kid Again" menu, which will be available Sept. 18 through 24, 2014.

The menu will feature upgraded classic kids' favorites like grilled cheese and chocolate chip cookies.

"Grilled cheese is a staple we all know and adore, but it's often found on the 'kid's meal' section of the menu," said Kim Menzies, director of culinary innovation at Sweet Tomatoes and Souplantation's parent company, Garden Fresh Restaurant Corp, in a company press release. "We're excited to offer our guests a fresh take on the classics, evoking memories with every bite."

The Feel Like a Kid Again menu includes

  • Grilled Cheese Focaccia Dippers
  • Classic Creamy Tomato Soup 
  • Chocolate Chip Cookie Bars.

Sweet Tomatoes and Souplantation is also offering S'mores desserts featuring graham crackers, melted chocolate and marshmallows, from Sept. 4 through 10, 2014

How to make a better Salad

Still feeling underwhelmed by lettuce and tomato? With ingredients like pesto, kale and even Sriracha, Sweetgreen's customized salads are anything but tame. Check out the video above for a few tips on how to bulk up your healthy lunch mix at home.

Creamy Italian Pasta Salad

Restaurant Recipe

1 1/2 cups uncooked twist pasta
1 cup mayonnaise
2 tablespoons red wine vinegar
1 garlic clove, minced
1 tablespoon chopped, fresh basil or 1 to 2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon black pepper
1 cup quartered cherry tomatoes
1/2 cup coarsely chopped green bell pepper
1/2 cup chopped ripe olives

In a large pot of boiling water, cook pasta until tender; rinse with cold water and drain.

Meanwhile, in a large bowl, combine mayonnaise, vinegar, garlic, basil, salt, and black pepper. Add pasta, cherry tomatoes, green pepper, and olives; toss to coat well. Cover and refrigerate until ready to use.  Serve chilled.

Notes:  Feel free to add other colorful veggies, like cut up carrots or red onion or whatever you have on hand.

Caribbean Chicken Salad

Restaurant Recipe


1 cup sour cream
3 tablespoons confectioners' sugar
2 cups cooked diced chicken
2 firm bananas, cut into 1/2 inch thick slices
3 celery stalks, chopped
1 (20 oz.) can pineapple chunks, drained
1 (11 oz.) can mandarin oranges, drained
1/2 cup flaked coconut (see Note)
1/2 cup cashew pieces
1/8 teaspoon black pepper
1 head iceberg lettuce, shredded

In a large bowl, combine sour cream and confectioners' sugar; mix well. Stir in remaining ingredients except lettuce; toss until thoroughly mixed.

Place shredded lettuce on a serving platter or divide among 4 to 6 serving plates; top with chicken mixture. Serve immediately.

Notes:  To enhance the flavor of the coconut, spread it on a baking sheet and bake in a 350 degrees F. oven for 2 to 3 minutes, or until golden brown.