Romaine, edamame, tuna
Even in an increasingly health-conscious world, opening a restaurant whose star attraction is salads is brave to say the least.
But chains indeed have, and we dieters are thankful. A couple years back, one of them, Tossed, opened about 2 miles from our house in Decatur, Ga. The restaurant was located in the small downtown. It was too far from the house for a quick walk, but parking in the area was in short supply.
3 1/2 oz dressing
Still, I patronized it as often as possible. I desperately wanted it to survive, but it didn’t.
Now we live in Midtown Atlanta, and a short block from Dressed. I can walk there in less than 5 minutes. It’s on the way from the commuter train station to our apartment. It couldn’t get more convenient.
I try to load up with lots of low-fat ingredients: romaine or spring mix, red pepper, carrot, edamame, egg white, chicken or tuna, grilled asparagus, sun-dried tomatoes, radish and chickpeas. I leave the croutons, nuts, friend chicken pieces to others.
Half was enough
The only thing to watch out for is the dressing. The bottom of the “on the side” portion cup showed it contained 3 1/2 ounces of the lemon-lime vinaigrette. That’s a lot of dressing — 8 Weight Watcher points. More in fact, than the sizable salad actually needed. Half turned out to be quite enough.