Classic Chinese Chicken with white meat chicken, napa cabbage, scallions, sprouts, julienne carrots, red bell pepper & snow peas topped with crispy rice noodles & wonton strips served with a soy-ginger vinaigrette

Exotic Mushroom, Baby Spinach & Walnuts with a dijon vinaigrette

Mayla Noodles with scallions and rice vinegar

Classic Baby Greens with cucumbers, shaved carrots & teardrop tomatoes served with ranch dressing

Chipotle Orzo Pasta Salad with black beans and roasted corn

Belgian Endive Spears filled with Curried Chicken Salad

Shaved Fennel & Julienned Endive with Pine Nuts & Valencia Orange Segments

Chilled Hearts of Palm with Curry-Lime Vinaigrette

Ensalada de Moros y Christianos (black bean and rice salad)

Classic Caesar with romaine hearts, homemade croutons and shaved parmaggiano reggiano

Sautéed Shitake Mushrooms & Wilted Baby Spinach with teardrop tomatoes & goat cheese in a pommery mustard vinaigrette

Autumn Mixed Field Greens with candied pecans, crumbled gorgonzola and diced gala apples served with an aged balsamic vinaigrette

Roast Corn, Black Bean & Red Bell Pepper Salad with scallion-cilantro vinaigrette

Belgian Endive & Baby Greens with blue cheese, pears, dried cranberries & pecans in a champagne-dijon vinaigrette

Classic Caprese fresh basil, roma tomato & buffala mozzarella with olive oil, aged balsamic, sea salt & cracked black pepper

Red Bliss Potato Salad with scallions and dill {can be made creamy or tangy}

Wheat Berry Salad with dried cranberries, red onion and english cucumber tossed with red wine vinaigrette

Toasted Orzo Pasta with feta, olives and plum tomatoes

Farfalla Pasta Salad in a Cilantro-Chipotle Vinaigrette with carrots, peas & corn

Shanghai Cabbage with snow peas, bell peppers & daikon in a sweet sesame soy dressing topped with wonton crisps

Mache Greens with champagne-dijon vinaigrette

Greek Salad marinated cucumbers, red onions, crumbled feta & kalamata olives

Mediterranean Bulgur & Beet Salad with a citrus-feta vinaigrette

Organic Greens with grilled baby potatoes, red onion & summer beans tossed in an aged sherry vinaigrette

Harvest Salad with red beets, latticed carrots, fresh corn, cucumbers and tomatoes

Heirloom Tomatoes with chevre goat cheese & pine nuts drizzled with a fresh herb dressing

Hearts of Romaine with meyer lemon and sweet roasted garlic dressing garnished with a grana padano touille & grilled ciabbatta croutons

Iceberg Wedge with crumbled blue cheese and italian dressing

French Beans with roasted shitake mushrooms and fresh mozzarella topped with tucson extra-virgin olive oil and sea-salt

Blood-Orange & Fennel Salad with chervil and herbs

Artichoke Salad with grana padano parmesan, butter lettuce, tear drop tomatoes & fresh herbs drizzled with a citrus-truffle vinaigrette

Mesclun and Field Greens topped with rock shrimp and avocado ceviche served with a mediterranean citrus vinaigrette

Chopped Grilled Vegetable Salad with garlic-thyme infused olive oil

Chilled Lobster with french beans, english cucumber and grilled sweet corn tossed in a tangy lemon dressing

Cold Citrus Chicken with heirloom tomatoes and baby greens served with an avocado vinaigrette

Whole Grain Harvest Rice Salad with currants & fresh herbs

Tiger Shrimp Salad with Mango & Avocado served with bib lettuce, and lime-chive dressing

Campagnille Pasta Salad with grilled chicken, fresh herbs and toasted pine nuts parmesan cheese on the side

Hoisin-Ginger Noodle Salad vermicelli and rice noodles, scallions, snap peas and cilantro with tangy-sesame vinaigrette

Harvest Rice Salad with raisins, carrots and carmelized onions served with a rice wine vinaigrette

Crimini Mushroom Salad with lemon & basil

Whole Wheat Penne Pasta Salad with fresh tomato-basil puree

Fruit Salad with figs and sharlyn melon

Red & Golden Beets with chevre goat cheese in a champagne-citrus vinaigrette