For all you salad lovers out there, get ready to fill your forks with crispy greens, fresh local produce, and homemade dressings, as restaurants around Jackson Hole step up the salad game with bright, flavorful salads.
Providing the community with clean, fresh, local and affordable nutrition, is at the forefront of the meal plan program at Utilete Fresh. The new business offers a rotating menu each month of paleo, gluten-free, and dairy-free, meal options, and through September, customers can choose a salad made with fresh greens from Canewater Farm, a small certified organic family farm located in Teton Valley, Idaho.
We purchase our lettuces and many vegetables, like braising greens and squashes from Canewater Farm. As a consumer, one of the most important things we can do is purchase from people who you personally know are operating with the best practices. The integrity of the product speaks for itself. These are hands down the best tasting vegetables in the valley.
Zarina Sakai, owner of Utilete Fresh
The menu at Utilete Fresh is made in house down to the vegan “cheese” and dressings. This months salad highlights the flavors and textures of Canewater Farms soil grown greens. The soft, smooth, creamy feta “cheese” is a gentle contrast to the crunch of lettuce greens and crispy fried shallots. Hold onto the flavors of summer with the burst of vibrant berry flavors, and refreshing acidity, from fresh strawberries, heirloom tomatoes and a homemade rosé wine vinaigrette.
It’s a bright, happy, summer salad!
Zarina Sakai
Next on our list is the cobb salad at Miazga’s. Talk about “eat the rainbow,” this salad comes piled high with chopped romaine and iceberg lettuce, bright red grape tomatoes, crispy bacon, red onion, avocado, hardboiled egg, and blue cheese crumble.
The salad has been a staple on the menu since the beginning, adding to the many classic dishes that are served at Miazga’s.
We try to use regionally sourced vegetables whenever possible. We cook the bacon in house as well as boil the eggs. That doesn’t seem like a big deal but I think these little details are what keeps this salad tasting so fresh.
Jennifer Miazga, owner of Miazga’s
Another staple, holding its place on the menu for years at Bin22, is their Spanish salad. The dish uses local, fresh arugula from Huidekoper Ranch, whenever it is available. Although the Spanish salad could be considered a simple salad, it offers a vast array of flavors that play off of each other. The arugula is mixed with apple slices, manchego cheese, fennel, marcona almonds and a house-made, honey-sherry vinaigrette.
The crunch and depth of the almonds with the licorice flavor of the fennel, the acidity of the homemade vinaigrette, the sweetness of the apples and the saltiness of the cheese, all work really well together.
And if you’re an East Coast transplant, or just a fan of the East Coast favorite, the philly cheesesteak, Cutty’s Bar and Grill offers a slightly healthier version with their philly cheesesteak salads.
It’s simple, you pick any one of their 14 cheesesteaks, like the original with steak, cheese and grilled onions, or the super philly with green peppers, spicy cherry peppers, grilled onions, mushrooms and cheese, or the nor’easter with bacon, pickles, grilled onions and cheese, and instead of sandwich style, all the fixin’s come served over a bed of greens, cucumbers and tomatoes with your choice of dressing.
Jackson’s local chefs are creating some really delicious salad combinations. So the next time you’re perusing the menu for a flavorful dish, don’t rule out salad!
