Cold-Case Salads

I’ll say it once, I’ll say it twice, I’ll say it a thousand times: we don’t start serving soups, salads or sandwiches at Pleasant Pops until 11 am. As illuminated in the post from a few weeks ago, there’s a lot that goes on behind the scenes at the shop, so when we say we can’t make a sandwich at 10:14, it’s because sandwiches simply aren’t ready to be made. Each part of the lunch and dinner menu is cleaned, restocked and carefully arranged every morning to ensure a successful day of sprout salads, roasted pepper hummus sandwiches, and bowls of gazpacho. Sure it could be a little disappointing if you’re not a breakfast person and seem ready for a bigger bite than a croissant at 10 am, so we’ve got an answer for you. Over the past year and a half we’ve perfected recipes for five different salads always available (morning, noon and night) which can easily, and healthily, fill your morning tummy.


The original cold-case salad, as we call them in the shop, is the Apple Curry Quinoa. After a few rounds of tweaking the recipe, we found the perfect balance of quinoa, chopped apples, almonds and cranberries. With a bit of a zing from the curry and shallots, a dash of olive oil and lemon juice, we’ve created a lovely balance of flavors. In a similar vein, the Farro Roasted Beet salad is also grain based. Farro is a grain similar to barley and provides a rich base for the roasted beets we mix in. By adding carrots and parsley, for a brighter taste note, the salad is quite hearty (and, as roasted beets tend to do, the salad has a beautiful purple tint to it making it as colorful as it is delicious). 


My favorite of the five cold-case salads is the Broccoli Red Cabbage salad, inspired by some left over blue cheese we had at the store. The finely chopped broccoli and cabbage is tossed together with the blue cheese, some walnuts and scallions and drizzled with a simple balsamic vinaigrette. It’s a crunchy and tasty salad, perfect on it’s own or as a side dish. The Orange Fennel salad is probably the most unique in the bunch. With simple ingredients (orange, fennel, oil, vinegar and some salt and pepper) this salad is light and refreshing. I think of it more as a morning salad, a great side to a cup of yogurt and granola, though you’re welcome to enjoy it anytime. Finally, our most recent addition to the cold-case salad collection is the Almond Sesame Green Bean salad. Using boiled and blanched green beans, keeping them crisp and bright green, we add sesame seeds and slivered almonds for a great, totally crunchy, salad. Tossed in a sesame oil, ginger and lemon dressing, it’s a great middle-of-the-afternoon treat to keep you satisfied until dinner. 


With so many delicious options to choose from, each going for $4.00 and served in 8 ounce resealable containers, I think our breakfast options just got a lot more exciting. A scone paired with some Farro Roasted Beet salad, or a yogurt parfait along side some Orange Fennel salad and you’ve got yourself a happy, healthy morning meal. Enjoy!