A DIY version of my favorite takeout salad
Chris and I are on our way home. It’s late. We’ve had a couple of glasses of wine and now we’re hungry, but too tired to cook. I refuse to get a frozen pizza from the corner store.
“Where should we get takeout from?”
“Want to just pick something up from the Grove? I could really go for a Berkeley Bowl salad….”
This scenario plays out at least once a week. Partially because we live near The Grove on Fillmore and mostly because I’m obsessed with The Grove’s Berkeley Bowl Salad. It’s so fresh and healthy that you don’t feel gross eating it before bed, but tasty enough you don’t notice there’s no cheese or meat on it (although you could easily add grilled chicken for extra protein).
I was ordering it so often that it became easier for me to figure out to make the salad at home. Luckily, the recipe is super duper easy. Take a look below to see how to create this simply delicious meal yourself!
Interpretation of The Grove’s Berkeley Bowl Salad
baby spring mix
red onions (optional, I always skip this)
Dill buttermilk dressing (I make a healthier version by mixing chopped fresh dill, chopped shallots, non-fat greek yogurt, olive oil and cider vinegar or white wine vinegar with salt and pepper to taste)
Mix ingredients together, dress lightly and serve