Eating to Live on the Outside: Mixt Greens


Time for another round of Eating to Live on the Outside and this week we’ve got a good one. Mixt Greens is very similar to Eating to Live on the Outside favorites: Just Salads, Salad Works, and Salad Creations—that’s some great company to be in!

Mixt Greens serves of plenty of fruits and veggies and some awesome salads. Take the Dagwood for example; mixed greens, roasted red peppers, roasted zucchini, roasted portabella mushrooms, caramelized onions, goat cheese, garlic croutons, and lemon herb vinaigrette. Okay, the “roasted” worries me because of acrylamides, but I don’t eat a lot of roasted food, so I can deal with it. As for the cheese and croutons—yeah, bye!

The other salads I like include fish or chicken. I’d definitely ditch the chicken and in this case I’d nix the fish too because its tuna and tuna can carry a hefty pollution risk. So, besides the fish the Cowboy Salad, the Maui Salad, and the Fusion Salad are prepared with romaine hearts, roasted red peppers, black beans, sharp cheddar, red onion, blue cheese dressing, chipotle honey drizzle, butter lettuce, avocado, cherry tomatoes, mango, cucumber, red onion, mango citrus vinaigrette, macadamia nuts, mixed greens, pea shoots, fresh herbs, edamame, cucumber, soba noodles, and sesame soy vinaigrette. We’ve got some good stuff and some bad stuff. The cheese, cheesy dressings, and noodles are gone! Other than that, these are pretty cool.

As usual, the salads are your best bet, but if you were feeling adventurous and willing to take a lavish bread concession, you might consider a sandwich. I see one I like. The Farmer is made with burrata cheese, grilled zucchini, roasted red peppers, roasted portabella mushrooms, fresh basil, aioli, balsamic reduction, and herb bread. This is easy! The cheese is going bye-bye. I can deal with the bread and the oil—again, not stuff I eat all the time. If the Farmer doesn’t do it for you, you can throw any of Mixt Greens’ salads on bread too.

Now, here’s where it gets fun and this is why I really think Mixt Greens is very workable. They actually encourage you to make your own salad—hard to beat that! If you’re making it, how could you possibly make it not up to snuff?

Mixt Greens offers plenty of fantastic things to choose from, like baby spinach, red leaf lettuce, sesame seeds, golden raisins, mango, cherry tomatoes, pine nuts, macadamia nuts, tofu, and black beans—and there’s plenty more!

Alright, if I had to make a salad it would look something like this: baby spinach, romaine lettuce, sesame seeds, edamame beans, roasted zucchini, roasted yellow beets, roasted red peppers, roasted portabella mushrooms, red onion, and I’d go with some fat-free honey mustard vinaigrette on the side. So, how’d I do? Would you eat my creation or are you vomiting on your keyboard?

Yeah, I’ll say it again. Mixt Greens is good to go. I think a diet-conscious Eat to Liver would love the place. I mean come on. It’s hard to argue about a place with the word GREENS in its name. But hey, maybe I’m wrong. That’s why I need you to check out Mixt Greens’ menu and let me know how you handle Eating to Live on the Outside. Then, make a comment or send an email to diseaseproof@gmail.com. Until you do, eat wisely! Peace.

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Sara - August 15, 2008 11:04 PM

I like your custom salad. By the way aioli is mayo, so that's on the chuck it list too. To bad this place is in California.

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