On some menus, green stuff isn't just chewing before the real meal
BY CRYSTAL PETROCELLI
Get Out

Lettuce. Cucumbers. Croutons. Salads don’t exactly scream “dinner,” but a handful of East Valley restaurants have given the once-girly green stuff a strong push toward entree status. Roughage ain’t just for rabbits and Rachels anymore.

In celebration of Sauce, one of my favorite salad spots, opening its first East Valley restaurant in early September, I spotlight six salad superstars.

Happy grazing.

MOZZARELLA, TOMATO, BASIL AT SAUCE

We’re in for a treat when this fast-casual Phoenix pizza, pasta and salad specialist swings open its Dana Park doors on Sept. 12 in Mesa. The palate-pleasing place chops its salads and serves them with a yummy sourdough roll. There’s more soft, fresh mozzarella in this Italian classic than most people can eat and the tomatoes are always top-notch.

Price:$5
Total leafy options: Six
Info: 3426 E. Baseline Road, Mesa,
www.foxrestaurantconcepts.com/sauce.html

STRAWBERRY CHICKEN SALAD AT ARCADIA FARMS

It’s almost too pretty to eat (don’t let that scare ya, boys, my North Dakota-raised boss raves about this one) thanks to the artfully placed namesake red fruit. The large plate of organic baby greens and grilled chicken strips is light and sweet with a nice crunch courtesy of a handful of toasted almonds. The homemade poppy seed dressing is a zesty companion.

Price: $12.95
Total leafy options: Seven
Info: Arcadia Farms, 7014 E. First Ave., Scottsdale, or www.arcadiafarmscafe.com

PABLO PICASSO MEXICO SALAD AT OREGANO’S PIZZA BISTRO

I could feed a Third World country for a year with any one of Oregano’s eight salads. They’re crazy big. Darn tasty, too. It’s tough to pick a fave, but being the Mexican food lover that I am, I have to go with Pablo. Romaine lettuce is smothered with grilled fajita chicken, shredded cheddar cheese, cilantro, tomatoes and onions. The whole heap is topped off with corn strips and a creamy, semi-spicy chipotle dressing.

Price: $8.95
Total leafy options: Eight
Info: Several Valley locations, www.oreganos.com

FRESH PEAR GORGONZOLA AT PIZZA PICAZZO
This imported restaurant (the concept started in Sedona) received the “Best salads” The restaurant got the award for its group of salads on the menu. Does this make sense now? Bill honor in our annual Eating & Drinking Awards, and this fruit-infused baby is a big reason why. The chilled slices of pear rim the plate and pair perfectly with the Gorgonzola crumbles. Love those candied walnuts and the dressing is always just right — enough to get everything wet without reaching saturation. The combination of flavors is fabulous.
Price: $8-$15
Total leafy options: 10
Info: 7325 E. Frank Lloyd Wright Blvd., Scottsdale, and 440 W. Warner Road, Tempe, or www.pizzapicazzo.com

OLD WORLD CLASSIC AT NELLO’S

A tire would taste good if it were drenched in this pizzeria’s delicious house dressing — a thick, balsamic vinaigrette-kissed Italian poured from one of those groovy green, flip-top Grolsch beer bottles. The house goes perfect with my pick — a big bowl of romaine lettuce loaded with black olives, red onions, sun-dried tomatoes, marinated artichoke hearts, garbanzo beans, mushrooms, cucumbers, pepperoncinis and feta cheese. In case you missed it, Nello’s recently opened a downtown Scottsdale location east of Scottsdale Road on First Avenue.

Price: $7.50
Total leafy options: Eight
Info: Several Valley locations

MIXED GREENS SALAD AT FIREBIRDS ROCKY MOUNTAIN GRILL

Fancy steak on your Caesar? Maybe crab cakes or barbecued salmon on your romaine? While I have not sampled these inventive salads, I did fall for the plain old house salad. The small is actually a big bowl of crisp, green lettuce dressed with diced tomatoes, sugar-roasted pecans and a tangy, light cilantro lime vinaigrette.

Price: $3.95
Total leafy options: Nine
Info: 3435 W. Chandler Blvd., Chandler, or www.firebirdsrockymountaingrill.com