Today’s Groupon ensures you get your daily intake of veggies. Ten dollars gets you $25 worth of food and drink at Greenz, purveyor of imaginative, artfully presented salads. Founder Casie Caldwell has evangelized many a heavy-food fanatic with salads that restore the salad’s good name. The three Greenz locations dress their salads with lavish ingredients such as Hawaiian tuna, portabello mushrooms, wasabi peas, and fine cheeses. At long last, spinach gets its due respect after years of abuse as a performance-enhancing substance by incomprehensible cartoon sailors.
Greenz offers up tasty salads such as warm pear and goat cheese; apple slices, walnut, and brie; and grilled steak with wheat-beer vinaigrette, but its menu also features a lot more than lettuce. Appetizers include spinach and goat cheese pinwheels, shrimp skewers, brie pastries, and fresh fruit. There’s a full list of sandwiches, including chicken pesto, turkey club, tuna salad, and pulled pork. Regulars rave about the thick, gratifying ancho tortilla soup, and most of the salads can be instantly transformed into a wrap with a wave of the tortilla.
The Dallas Morning News praises the variety offered at Greenz:
- Salads aren’t just for rabbits anymore...at Greenz…even dedicated carnivores will find something to sink their incisors into. – Kim Pierce, The Dallas Morning News
- FINALLY a salad that isn't just iceberg lettuce! I personally love the chicken chipotle salad...and also love the soups as well (tortilla soup is a fav [sic]). – J F.
- Yesterday someone used them for catering a work event and I tried their cookies for the first time—I swear the chocolate chip was orgasmic. Yummy! – Pamela R.
- Foodwise, this is one of the best salad joints in Dallas. Fresh ingredients, house-made dressings, wide variety of options for toppings. – Lisa C.
They Stalk By Night
The Greenmen came in the night. They wore no clothes and instead had feathery skin of interlocking leaves, most resembling a cabbage, but one more reminiscent of artichoke hide.
They effortlessly picked the lock on my bedroom window with their long string-bean figures and slid through, nimble as carrots, silent as skinned tomatoes. They wore goggles on their foreheads, the straps woven from stalk fiber, the lenses just opaque slices of potato, serving no purpose other than menace.
They asked me who I was, whom I worked for. They asked about “The Gardener.” I leapt from my bed, revealing the paring knife in my waistband, the bottle of ranch beneath my pillow. They shrieked like wind hissing through corn silk as with fist and jaw, leaf by leaf, I undid them.
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Though Casie Caldwell loved posh restaurant salads, she couldn’t afford to eat them on a regular basis. And casual salad bars, though inexpensive, were too often stocked with limp iceberg lettuce and tasteless tomatoes. Frustrated by this state of affairs, Casie quit her corporate job and opened Greenz, where she filled reasonably priced salads with gourmet ingredients such as brie, portobello mushrooms, and daikon. Her hard work quickly paid off; Greenz’s tasty, healthy food drew a wealth of media attention from the likes of WFAA’s Good Morning Texas, the Dallas Observer, the Dallas Business Journal, and Examiner.com. Soon, Casie was launching additional Greenz locations across the state.
Although their menus vary slightly, each of these spots draws diners in with fresh ingredients in creative combinations. Goat cheese and crumbled bacon rest on foundations of mesclun greens, baby spinach, and chopped romaine. Hawaiian influences come out in a salad topped with pineapple and seared ahi tuna, and Asian flavors yield a medley of panko-breaded shrimp, daikon, and wasabi peas. Diners can also design their own salads or transform them into wraps that, like babies born during a blanket shortage, are snugly swaddled in tortillas. The menu also extends to meatier options, such as a barbecued-pork sandwich or the turkey-chili soup featured on CBS DFW’s list of the Best Bread Bowls in DFW.