Sherlock Zone, our roving detective who tries to find clues on various restaurants’ menus, is tired of being disappointed by restaurants that tout new “low-carb” meals. One restaurant’s idea is to “hold the croutons” on a salad. Another offered “one pound of broiled sirloin tips with mashed cauliflower and broccoli.” First off, that’s way too much protein and way too much saturated fat. For another, you’d have to eat mounds and mounds of cauliflower and broccoli to get enough Zone carbohydrate blocks.
He chanced upon Garden Fresh Restaurant Corps’ offerings: Souplantation and Sweet Tomatoes. There are 97 of these restaurants in 15 states, and Sherlock hopes the corporation keeps on expanding.
He was impressed with the 55-foot salad bar and a promise to only prepare the freshest of ingredients and avoid using artificial flavorings, such as MSG.
The number of different salad offerings on the menu offered plenty of Zone combinations, Barlett Pear and Walnut Salad, California Cobb, Classic Antipasto, Roasted Vegetable Salad, Strawberry Fields Salad and Roma Tomato and Cheese are among his favorites.
The soup list is just as impressive. Selections include Black Bean and Sausage Fling, Bombay Lentil, several vegetable varieties and several different chilies.
Still short on carbs? Fresh fruit is one of the dessert offerings.