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.
Refinery Rooftop lunch service
Market Greens Salad, Baby beets, pepitas (pumpkin seeds), sunflower seeds, shaved egg, vinaigrette.
12 p.m. – 3 p.m., Monday – Friday
Refinery Rooftop lunch menu