At the peak of local produce season, salads make a whole lot of sense, especially for lunch as a main course. Dinner size salads are a good idea, too. In addition to making a lot of salads at home, I've been ordering a few at local restaurants lately.
At Wine Guy Bistro, a special salad (not on the menu) (bottom photo)
Asian Scallop and Shrimp Salad: Iceberg wedge with zucchini squash green onion, carrots, daikon and radish topped with sauteed scallops and shrimp that's finished with a sesame ginger dressing.
At Essencha Tea House, their always reliable Matcha Goddess salad, with avocado, sunflower seeds and golden raisins (about $7.50) (middle photo)
At Bonefish Grill, the house salad with (a puny amount of) hearts of palm -- one tiny sliver -- and cherry tomatoes. (top photo)
If anyone has a favorite salad -- homemade or enjoyed at a restaurant -- please leave a comment.