I opted for the Greek goddess, which include Romaine combined with Brussels sprouts, Parmesan cheese and roasted pecans, a combination enhanced by a lightly creamy avocado dressing. My guest chose the Greek chopped salad, which had a multi-colored mix of cucumber, tomato, bell pepper, olives, feta and red onion over Romaine, with a pleasant dill vinaigrette. We noted that the ingredients in both salads were fresh and crisp, and the dressings were applied with a light hand that barely coated the ingredients, complementing rather than...
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