< Back to Refinery Hotel New York

Tricks for Making Your Salad Way Less Boring

Winter is coming to an end (fingers crossed) and we already have our eyes on the latest two-piece swimsuits and ultra-short trunks. Trouble is, we look like we’ve been surviving off carbs and hot chocolate, which we basically have. (You try living in a real-life snow globe for the last four months!)

So we’ve declared March SALAD MONTH. And just in time: We just started serving lunch at our amazing rooftop restaurant. (Don’t worry–if you catch us on one of the lingering super-cold days, our roof is retractable.) While we serve a lamb burger and cheesy-amazing flatbreads, the salads are really the stars.

Come in for a taste, 12 to 3 Monday through Friday. In the meantime, jazz up your own salads Refinery-style.

1. Mix in quinoa to turn your salad into a heartier meal.

Kale & Quinoa Salad, with dried apricots, grana padano, almonds, lemon vinaigrette.

2. Shave colorful radishes to make a basic salad more colorful and appealing.

Little Gems Caesar Salad, Watermelon radish, croutons, frico, traditional caesar dressing

3. Add a quarter-cup of seeds (we like sunflower and pumpkin) for a great hit of vegan, plant-based protein.

Market Greens Salad, Baby beets, pepitas (pumpkin seeds), sunflower seeds, shaved egg, vinaigrette.

Refinery Rooftop lunch service
12 p.m. – 3 p.m., Monday – Friday
Refinery Rooftop lunch menu

Related Articles

Refinery New York Book A Room