A garden fresh salad served as a full meal — six cups of mixed greens, spinach, and kale layered with tomato, cucumber, green beans, carrots, and grilled vegetables. Finished with your choice of 6 oz. baked seasoned salmon, 6 oz. grilled rosemary chicken breast, or 6 oz. baked tofu with ½ cup of garbanzo beans.

Dressings available table side: low-calorie Italian, balsamic vinaigrette, olive oil and balsamic vinegar, or fresh lemon wedges (ranch available upon request).

Served with rolls and butter, iced tea, coffee, or decaf, and an 8 oz. serving of fresh seasonal fruit for dessert.