Hot, vegetarian. Greens with avocado, tomato, black beans, jalapenos, pickled red onions, queso fresco, tortilla chips, lime juice, and mojo rojo dressing.

Vegetarian. Greens with carrots, zucchini, tomatoes, pickled red onions, crispy chickpeas, za'atar spices, and lemon-tahini dressing with ground sesame seeds.

Greens with tomatoes, avocado, bacon, dried cranberries, croutons, and maple-Dijon vinaigrette.

Kale and romaine with tomatoes, Parmesan, croutons, red chilies, lemon juice, and Caesar dressing.

Kale and greens with roasted brussels sprouts, avocado, grapes, radishes, bacon, toasted buckwheat, lemon juice, and red wine vinaigrette.