Alison Conklin Photography
Growing up in the Midwest, the salad bar was an indelible highlight of going out to dinner at the local supper club. You would dish up your own iceberg mix from a giant frosted bowl sitting on a bed of ice like a crown on a royal cushion. I would drizzle as much French and blue cheese dressings (“French-Roquefort” as we called it) as my salad could handle before dotting it with seasoned croutons, under-ripe cherry tomatoes and a sprinkle of stale sunflower seeds. Even then, I was looking to create flavor and textural harmony in my salad. So, when tasked with finding my favorite salads around the Valley, I looked for those hallmarks of flavor and texture. These leave me feeling satisfied and no longer yearning for the salad bars of yesteryear—and those clumsy sneeze guards in the past.
Mary Nolan is a professional chef and salad enthusiast. She resides in Allentown with her three hungry kids and even hungrier husband. Follow along on Instagram at @chefmarynolan!
Pom Pear Avo Salad
PA House
If a dish could embody a vibe, this salad would be the PA House. Ruby pomegranate arils mix with Bosc pear, creamy avocado, tender lettuces, goat cheese, pistachios and balsamic vinaigrette. Make it a meal and add the grilled chicken and beautifully charred bread. Order up a spritz and enjoy the hip atmosphere and great people-watching.
662 Front St., Hellertown | 484.851.6662 | thepahouse.com
Fattoush Salad
Zahra
Bright flecks of sumac splatter the lemony-garlic dressing that cloaks the leaves of romaine in this colorful dish. Toasted pita and cabbage add crunch, while feta, cucumber and tomato round out the perfection. There are many different add-ons that you can order, but “Pittsburgh style”—topped with French fries and tahini—adds richness to this bracing salad. If you can’t make it to Zahra by day, check out the sister restaurant, Aladdin, for the same satisfying flavors on their dinner menu.
27 N. 7th St. Suite 140 Bay 6, Allentown | 610.508.9100 | Facebook | Instagram
Ensalada de la Casa
Torre
Salads don’t necessarily come to mind when people think of going for Mexican food, but the lineup at Torre shouldn’t be overlooked. The Ensalada de la Casa with juicy corn kernels, crispy tortilla strips and pepitas, dressed in a zingy honey-lime vinaigrette, is the perfect accompaniment to cheesy enchiladas. And at lunchtime, I love the “pick two” option, since I tend to waver about my final decision when it’s time to order. Best of both worlds? Yes, please, I’ll take that.
2960 Center Valley Pkwy., Center Valley | 610.841.9399 | torrerestaurant.com
Alison Conklin Photography
Spicy Beef Salad
Mister Lee's Noodles
Like most of Chef Lee Chizmar’s dishes, mushrooms don’t just take a backseat in the flavor profile of this umami-packed salad, they are part of the main event. He uses some of my favorite Asian flavors like soy, toasted peanuts and cilantro to highlight the spicy flank steak and cooling cucumber. Add noodles to this salad to make it a meal or have it as an opener to whet your appetite for a variety of tempting ramen bowls.
512 E. 3rd St., Bethlehem | 610.900.4888 | misterleesnoodles.com
Alison Conklin Photography
Signature Salad
Green Vida Co.
Bits of juicy mango and salty prosciutto tango with creamy goat cheese to make the ultimate sweet and salty bite. Plump strawberries and a generous amount of walnuts, along with honey balsamic dressing and optional additions of chicken and avocado, leave you reenergized. A selection of smoothies and juices add to the healthy menu and you can perch on an indoor swing to enjoy your meal (really!).
1800 Sullivan Trl. Suite 330, Easton | 610.438.4112
325 Northampton St., Easton | 484.541.5309
Blackened Salmon Salad
Jumbars
The vintage charm of Jumbars is undeniably endearing. Oldies play on the radio while people converse like old friends over iced tea in cut-glass tumblers. Their menu includes lots of enticing options, but I favor the blackened salmon salad. The juicy salmon, grilled red onions and golden potatoes drizzled with herb buttermilk dressing make for a deeply satisfying lunch. Order the baguette with garlic oil and cheese, which is sort of like having two warm giant croutons on the side. Sit back and enjoy, feeling as if you’ve been transported to a simpler time.
1342 Chelsea Ave., Bethlehem | 610.866.1660 | jumbars.com
More to Love
Candy Salads
A friend (his nickname is Candy Andy) showed up at my house with a “candy salad” and it was a hit with kids and adults alike. I like to mix fruity things like Skittles and Nerds Gummy Clusters and keep chocolate things (think Kit Kat bites, mini Reese’s cups) separate.
Chopped Hoagie Salads
The La Scala chopped salad is famous for a good reason. It’s basically like the trendy IG chopped sandwiches but minus the bread. A little bit of everything in one bite—no cutting required.
Wedge Salads
These hard-to-eat lettuce mountains aren’t just for the country club anymore. The concept certainly isn’t new, but now restaurants frequently make them easier to consume by chopping the signature iceberg so that the dressing and topping don’t just grace the top layer.
Mediterranean Salad
Limon Kebap House
Limon, like its namesake, gives a fat and juicy lemon wedge with almost all of the menu items. They also garnish many of the dishes with a little bit of herby-salad goodness, which makes it my kind of place. They offer a variety of entrée-size salads, too. My favorite is the Mediterranean salad, which crunches with chopped romaine, pickled cabbage, cucumbers, onions, tomatoes, bell pepper, carrots, olives and crumbled feta. Add a pile of crisp gyro meat and a side of pita and feel all the feels.
1111 Main St., Hellertown | 484.851.3269 | limonkebaphouse.com
Alison Conklin Photography
Chopped Salad
Marblehead Chowderhouse
The Marblehead Chowder House transports me to a seafood restaurant “down the shore.” A large menu boasts fried oysters, lobster tails, crab cakes, clams casino—just to name a few—but I’m partial to the understated chopped salad. I enjoy the crisp celery and apple as a counterpoint to the blue cheese and green goddess dressing. Dried cranberries and green onions are a welcomed addition, and a skewer of grilled shrimp assures me that I’m in fact at a seafood restaurant. Add a crock of chowder or bisque and you’ll feel good about your decision to avoid the Garden State Parkway.
4101 William Penn Hwy., Easton | 610.258.4301 | marbleheadchowderhousepa.com
Mushroom Caesar Salad
Bolete
Your typical Caesar salad this is not: Soy-pickled mushrooms dance with Royer Mountain cheese (a cellar-aged Alpine style that is similar to a Comté or Gruyère) atop a mound of Little Gem lettuce. The greens are a key element—the crunchy furls (think a durable mini romaine) are tailor-made to hold up to the creaminess of the dressing. Sourdough garlic breadcrumbs are a brilliant departure from typical croutons. And a soft-boiled egg makes it a robust first course.
1740 Seidersville Rd., Bethlehem | 610.868.6505 | boleterestaurant.com
Alison Conklin Photography
Beet and Goat Cheese Salad
Yianni's Taverna
Some people really, really love beets. I am not one of those people. I like beets, but oftentimes I find them to be too sweet in a salad given the other components. At Yianni’s, goat cheese is the perfect foil to the tender red and golden beets. Crunchy almonds and red onion synchronize with the oregano and olive oil dressing, creating one delectable bite after another.
3760 Old Philadelphia Pike, Bethlehem | 610.410.9300 | yiannistaverna.com
Alison Conklin Photography
Perfect Salad Equation
Crunch + Richness + Sweetness + Acidity = Balanced Salad Flavor Perfection
Crunch
Expected: Croutons
Unexpected: Funions
Personal Fav: Nuts
Richness
Expected: Creamy Dressing
Unexpected: Tahini Drizzle
Personal Fav: Avocado
Sweetness
Expected: Dried Cranberries
Unexpected: Sweet Potatoes
Personal Fav: Sliced Apple
Acidity
Expected: Lemon Juice
Unexpected: Pickled Veg
Personal Fav: My Vinaigrette (Snag my recipe at lehighvalleystyle.com!)
Published as “Salads Around the Valley" in the October 2024 edition of Lehigh Valley Style magazine.
