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On the Search for a Snappy Salad and Other Good Greens

News flash: Monterey County produce nourishes the country.

But as Weekly staff writer/organic salad freak Rebecca Robinson has found since moving here from Portland, there ironically isn't a corresponding network of superior salad spots.

While she couldn't set her time table to do an exhaustive search of the area's rabbit food (who does?), she did taste test a diverse range of spots accessible within a lunch-hour's reach of our world headquarters in sunny Seaside, Calif., with her piece late last month "Mixed Greens: A search for a standout Peninsula salad yields up-and-down outcomes."

It's part of a recent wave of leafy-leaning articles from our food section that has knocked back the tide of emails crying "Why not more vegetarian-food stories?" including timely stories about the untold backstory and sexy varieties of heirloom tomatoes; funky-fresh ways to make your own salsa to enjoy now and freeze for later; and the history, varietals and easy applications of kale;

With Robinson's article, we asked for feedback from you on your favorite salad spots. My two favorite replies follow:

• "My most favorite salad place of all Earthbound Farm's Farm Stand Market & Organic Café in Carmel Valley, home to the Peninsula's only all-organic salad bar. At $8.99 per pound, it's a good value and a delicious meal, plus you choose your favorite ingredients to make the ultimate salad. For reference, my typical (and very large and topping-heavy) salad runs around $8. The Rye Berry Salad, Beet Salad, Garlicky Green Beans are just some of the staples.

"For protein, you can choose from tofu, hard-boiled egg and feta, while chopped organic chicken is available for purchase separately in the refrigerated case. Dressing include Golden Balsamic Vinaigrette, Pesto Vinaigrette, Sesame Soy Vinaigrette and Red Wine Vinaigrette. I have my whole family hooked on the Golden Balsamic. So addictive but in a really good way!

"There's also a panini of the day, a fresh soup or two, special items for the kids and homemade frozen yogurt in tart raspberry or a tart honey. Oh, and did I mention everything's organic?"

• "I want to nominate Carmel Food Company, with some of the best and most interesting salads on the Peninsula, like the Prawn Salad at lunch with Smoked Spanish Chilies, Sweet Corn, Mango, and Greens. Or their Greek Salad at lunch with Feta, Olives, Tomatoes, Onion, Cucumber, Herb Vinaigrette.

"At Dinner try the Butter Lettuce Salad, with Citrus, Chive and Maple Vinaigrette. Also at dinner their Seasonal Mixed Greens with Beets, Pt. Reyes Blue, Orange Sesame Vinaigrette.

"I have had all of these, and they are very fresh, original, and delicious.

Greens mean go. It's coming up on lunch time right now.

Email any other inspiration to edible@mcweekly.com.