Dining

Green Zone

Four summer salads worth trying.

July 2011

In theory, it’s easy to make a salad: Mix lettuce and veggies, drizzle some dressing, and voilà. What’s challenging is crafting one that’s both tasty and filling enough to serve as a meal. Here, we highlight four of our lunchtime favorites.

The Standout

  • Izakaya Den’s Grilled Panzanella Salad
    Star ingredient: Jumbo lump crab
    Sidekicks: Toasted focaccia, local goat cheese, pistachios, and plum-wine vinaigrette
    Pair it with: Any sushi roll—try the Zanny, with cooked yellowtail, goat cheese, and pesto
    1518 S. Pearl St., 303-777-0691, www.izakayaden.net

The Healthy(er) Option

  • Rooster & Moon Coffee Pub’s Berry Avocado Salad
    Star ingredients: Seasonal berries and honey-jalapeño vinaigrette
    Sidekicks: Mixed greens, avocado, Parmesan, and walnuts
    Pair it with: The Elvis smoothie (peanut butter, banana, dark chocolate, and skim milk)
    955 Bannock St., Ste. 100, 303-993-2622, www.roosterandmoon.com

The Melting Pot

  • Parallel Seventeen’s Vermicelli Salad with Beef
    Star ingredient: Nuoc cham (seasoned fish sauce) dressing
    Sidekicks: Vermicelli noodles, mesclun greens, cucumbers, carrots, bean sprouts, toasted almonds, and a choice of protein (beef, chicken, pork, crispy tofu, or shrimp)
    Pair it with: Duck rillette imperial rolls
    1600 E. 17th Ave., 303-399-0988, www.parallelseventeen.com

The Local

  • Washington Park Grille’s Grilled Colorado Lamb Salad
    Star ingredients: Tender lamb and roasted tomato vinaigrette
    Sidekicks: Kalamata olives, goat cheese, and roasted red peppers
    Pair it with: A glass of sangria
    1096 S. Gaylord St., 303-777-0707, www.washparkgrille.com