Hand-chopped romaine lettuce with fireplace-roasted corn, applewood smoked cheddar cheese, grape tomatoes, carrots, and cucumber topped with hardboiled eggs and smoky bbq sunflower seeds. Eat food, not too much, mostly vegetation,” is the Michael Pollan bromide that acts as an inspirational coda near the underside of every receipt at Tender Greens, a lifestyle jargon spewing quick informal salad spot in Flatiron that, based on two early visits, serves one of many metropolis’s greatest spicy fried rooster sandwiches — and a few pretty spotty plant dishes.
Water, white wine vinegar, sugar, distilled vinegar, salt, soybean oil, garlic (together with dehydrated), xanthan gum, spice, dehydrated onion, potassium sorbate and sodium benzoate as preservatives, pure taste, annatto color, caramel shade, calcium disodium EDTA added to protect taste.
Water, balsamic vinegar (contains sulfites), sugar, soybean oil, distilled vinegar, orange juice concentrate, salt, onion, xanthan gum, potassium sorbate and sodium benzoate added as preservatives, garlic, spice, calcium disodium EDTA added to protect flavor.
Slices of grilled spicy chicken breast served on a contemporary mattress of chopped Romaine lettuce and baby greens, topped with shredded crimson cabbage and carrots, grape tomatoes, a blend of Monterey Jack and Cheddar cheeses, and a zesty combination of poblano chiles, crimson bell peppers, roasted corn and black beans.
Water, sugar, honey, distilled vinegar, modified corn starch, mustard seed, white wine vinegar, salt, microcrystalline cellulose, white wine, spice, titanium dioxide, cellulose gum, lemon juice concentrate, dehydrated onion, garlic, paprika, tumeric, citric acid, tartaric acid, natural flavor, oleoresin turmeric, xanthan gum, corn syrup, molasses, caramel coloration, dehydrated garlic, tamarind adds a trivial amount of fat.