“Our Key West Jerk Chicken Salad is a great example of taking a craveable dish and turning it into an unexpected, delicious salad. Inspired by a trip to the Florida Keys, this salad has a ton of flavor from our house-marinated jerk chicken, but it doesn’t feel heavy when you eat it. Fresh tomatoes give it brightness, jicama provides the crunch, and our creamy habanero dressing, balanced in both heat and citrus, rounds out our take on the jerk experience.”
“The MAD Greens LTO menus always start with an on-trend seasonal ingredient and chef-inspired dressing. Our Spring 2019 LTO featured shaved, roasted Brussels sprouts, and our culinary guru crafted a fruity, umami-forward dark cherry balsamic vinaigrette that paired well with the nuttiness of the sprouts in the Henri Matisse Salad. During the course of the spring LTO (about 12 weeks), we shaved and roasted 10,275 pounds of Brussels sprouts.”
“We did this salad with chef Ashley Christensen and announced it the day she won the James Beard Award. It’s a chef-driven, Italian-flavored, and light summer salad and features ingredients from her soon-to-be-open Poole’side Pies pizza restaurant. It’s tossed in a roasted tomato and oregano vinaigrette to bring a little acid and tomato into the flavor. Then it’s topped with a basil aioli that we make with nonfat Greek yogurt. It gives a nice herbaceous flavor that complements the acid from the tomato vinaigrette.”
cofounder & CEO
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