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 The Big Salad

The Big Salad Introduces New Mediterranean Menu Items

Just in time for summer and lighter food favorites, restaurant group The Big Salad has added several new choices to its healthy dining menu, inspired by popular Mediterranean and Middle East cuisine.

The new menu items include:

The Quinoa Salad, topped with cucumber, onion, tomato, garlic hummus, and The Big Salad’s new Baba Lemon Dressing – an olive oil blend with fresh lemon juice, herbs, and spices.

A Quinoa Salad Wrap, all rolled up with hummus, feta cheese, cucumber, red cabbage, tomato, red onion, and iceberg lettuce.

A new Mediterranean Entrée Salad, blended with romaine and iceberg lettuces, chickpeas, cucumber, feta cheese, fresh red pepper, red cabbage, quinoa, crunchy crushed pita chips, and topped with the new Baba Lemon Dressing.

The creamy house-made hummus is now a topping option on any of The Big Salad’s custom-made salad creations.

Another brand-new freshly-made-daily salad dressing joins The Big Salad array of dressings. It’s a light and tangy White Balsamic Bleu Cheese Dressing, which complements most every salad combination tossed and dressed by The Big Salad chefs.

About The Big Salad

Since opening its first location in 2008, The Big Salad has allowed people to make their meal their own. Through thoughtful planning, The Big Salad chefs are equipped to prepare more than 17 million possible iceberg, romaine or spinach salad combinations for customers right at the point of purchase with a choice of 40 toppings and 30 dressings. Additionally, The Big Salad offers a plethora of fresh sandwich and soup options, as well as putting any salad into a wrap. Currently, The Big Salad can be found in Ann Arbor (now two locations), Grosse Pointe Woods, Novi, Troy, and Charlotte, MI and anticipates opening two locations in Houston, TX later this year. The restaurant chain has plans to open 100 stores in strategically located metro areas across the country in the next 10 years.

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


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:

  • Curry Cauliflower (pictured): Roasted curry cauliflower, warm quinoa, roasted chicken, hot chickpeas, cilantro, raisins, red chile and cucumber tahini yogurt dressing
  • Apples, Pear & Cheddar: Mesclun, shredded kale, apples, pears, white Cheddar, raw pecans, basil and balsamic vinaigrette
  • Chicken & Brussels: Roasted Brussels sprouts, chopped romaine, mesclun, roasted chicken, sweet potatoes and cranberry vinaigrette
  • Warm Harvest Bowl: Wild rice, shredded kale, apples, sweet potatoes, roasted chicken, goat cheese, toasted almonds and balsamic vinaigrette

Availability: Through fall 2016
  • Pesto Portobello Warm Bowl: Warm quinoa, arugula, roasted chicken, warm portobello mix, raw corn, hot chickpeas, spicy broccoli and pesto vinaigrette
  • Shroomami Warm Bowl: Wild rice, shredded kale, raw beets, bean sprouts, basil, spicy sunflower seeds, warm portobello mix, roasted sesame tofu and miso sesame ginger dressing

Availability: Permanent


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

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

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

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

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 Items:

  • Bamboo Bowl: Brown rice, broccoli, carrots, cabbage, coconut, mushrooms, cilantro, green curry sauce and a lime wedge

Availability: Through the end of June 2017
  • Recoverii Smoothie: Puréed mango, turmeric, pineapple, banana, honey, coconut and milk,
  • Revive Juice: Carrot, turmeric, pineapple, ginger and lemon

Availability: Permanent


Freshii New Item: 

  • The Oaxaca Bowl, a base of brown rice and kale topped with avocado, beet slaw, black beans, corn, crispy wontons, salsa fresca, spicy yogurt dressing and a lime wedge and optional choice of protien, price varies by location.

Availability: Permanent


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