As Berks Countians declare allegiance to healthy entrees, these sensational salads trend high on the dinner list. Here are four restaurants with four completely different, best-selling salads that deliver vitamins and minerals, fiber, protein and a fully sated feeling.
Coastal Grille: Tower of Cobb
Director of Development Marc DiGiovanni has a winner of a salad in his Tower of Cobb. He explains, “With this salad we did what we do a lot at Coastal Grille: We take a familiar food from a palate point of view and do something different. In this case, stacking! Stacking foods has become very popular, and so we took that idea, using classic Cobb salad ingredients, for a ‘wow’ factor. Everything is layered — the romaine lettuce, garlic peppercorn ranch dressing, egg, avocado, chicken and tomatoes — and topped with micro-greens. This salad is without a doubt most commonly ordered as an entrée. Someone might order it as their salad course and take a box home, or sometimes three people might order it as a share. But I’ve seen it as an entrée for both lunch and dinner.”
Here’s why it’s so popular, says DiGiovanni: “It’s the presentation. That’s number one. Plus, all of the ingredients are prepared fresh each morning — the eggs, the bacon, everything. It’s just so fresh! Finally, the combination of flavors that the chef puts together is another reason this is so popular. Each bite is phenomenal, because we’ve tweaked it over the years.” In other words, it just keeps getting better.
“Instead of chicken for your major protein, you can choose salmon, or grilled shrimp, or crabmeat.” Likewise, diners can choose any dressing that’s on the menu. “That’s totally up to you,” DiGiovanni says. For a wine accompaniment, “I’d suggest a white wine — maybe an oak Chardonnay or Sauvignon Blanc.”
2713 N. Meridian Blvd., Wyomissing
610.743.4006
The Hitching Post: Steak ’n’ Bleu Salad
“Steak ’n’ Bleu Salad has been a signature salad of The Hitching Post every year for almost eight years,” asserts restaurateur George Zeppos. “It’s a great combination of flavors, from the greens, nuts and cranberries to the Gorgonzola vinaigrette, and topped with a filet cooked to your liking. It’s truly an entrée salad, great for lunch, dinner or at the bar.”
This high-protein dish contains grilled, sliced, hand-cut steak, crumbled cheese, fresh field greens, spinach, tomato, onions, walnuts and dried cranberries in a Gorgonzola vinaigrette dressing. “We make our own Gorgonzola vinaigrette dressing from scratch,” says Zeppos. “Overall, this is not a very fatty salad — it’s refreshing, crisp and filling. But it doesn’t leave you feeling lethargic. It’s an all-around, well-balanced meal.”
Nutrition-wise, not only do the spinach and beef deliver iron, but because spinach contains vitamin C, iron absorption is enhanced. Berries and greens ensure fiber and antioxidants.
“This is our top-selling item and our top-selling salad. Why? It’s the freshness, the presentation on the plate, the fact that it’s made entirely from scratch. These same things have made The Hitching Post special for years,” says Zeppos.
If you don’t eat steak, just ask to substitute chicken or shrimp. There’s no hassle. “We have a phenomenal culinary team and wonderful staff,” Zeppos explains. “And when you see a dish like this — one that has stayed on the menu for this long — you know you’re making it right.”
2747 Bernville Rd., Leesport
484.671.2347
Aladdin Mediterranean Restaurant: Fatoush
If the salad is colorful, nutritionists say, it’s probably healthful. Fatoush at Aladdin’s certainly fills the bill. Made with red tomatoes, cool-green cucumbers, green peppers, herbs, spices, oil and lemon juice, Fatoush also includes pita bread.
Alex, the owner, explains the magic in this traditional salad: “First of all, we make it with love! And it’s the dressing. The cucumbers, tomatoes, the green peppers — that’s in every Fatoush. But when it’s all mixed together with this special dressing that we make, that’s what makes it different and popular. Lots of people come here for the Fatoush.”
Stefania Benini, professor at Albright College’s School of Professional Studies, is enamored of Aladdin’s Fatoush. “I like it because it is lemony and spicy and fresh — a dive-in taste but with lightness.”
Another customer — also an Aladdin’s Fatoush fan — once told Alex: “If I’m on death row, I have two wishes. I want to eat falafels, and I want to swim in Fatoush dressing!”
401 Penn Avenue, West Reading
610.685.6677
Jimmie Kramer’s Peanut Bar: Crabacado Salad
“Crabacado is actually our number-one-selling salad,” says Peanut Bar owner Michael Leifer. “It’s a large entrée salad that’s been doing very well for a long time — on our menu for probably 20-plus years.” He attributes its long success to the combination of broiled crab cake made with lump and claw meat and homemade Lemon Parmesan Dressing. Smooth avocado slices provide a heart-healthy fat, while flavorful greens are enhanced by Monterey Jack and crumbled bacon.
“Every item, every ingredient, is fresh,” says Leifer, “and when we can source locally, we do — especially our produce.”
322 Penn St., Reading
610.376.8500
