Elaine’s Big Salad from “Seinfeld” pretty much nails the main-character energy we’re after when we say, “Let’s have a salad.” No wimpy greens, no bottled dressing, no dainty plates. Just a big bowl, a fork and a stack of napkins — because a real salad should be a meal, not a supporting player.
Taco salad
Don Julio’s
The best burrito of your life, in salad form. Sweet al pastor pork or Salvadoran orange-marinated chicken are the go-to proteins at this tucked-away cafe. Crack into the edible tortilla bowl to reveal refried beans, guac, sour cream and rainbow greens ready for their close-up.
217 Southwest Blvd., Rohnert Park. 707-242-3160, donjulioslatingrill.com
Maccabi Salad
Zoftig
Everything you love about a mezze platter in a power bowl. Dollops of housemade hummus, baba ghanoush, beet and walnut dips meet mixed greens, tabouleh, and crispy falafel with a handful of whole-wheat pita chips for the win. Virtuous without even trying.
57 Montgomery Drive, Santa Rosa. 707-521-9554, zoftigeatery.com
Wedge Salad
Stark’s Steak & Seafood
This steakhouse classic almost dares you to call it a salad. A thick wedge of iceberg lettuce is a vehicle for blue cheese dressing and bacon, as it should be. Tiny tomatoes and a slice of red onion help keep up appearances that you’re actually eating vegetables.
521 Adams St., Santa Rosa. 707-546-5100, starkssteakhouse.com
Monterey Trout Salad
Handline
Though seafood stars at this neighborhood cafe, locally sourced, seasonal veggies always steal the show. Piles of butter lettuce support flecks of house-smoked trout, Meyer lemon crème fraîche dressing, candied walnuts and roasted beets. Perfection.
935 Gravenstein Highway S., Sebastopol. 707-827-3744, handline.com
Pea Shoot Salad
Lo & Behold
Chef Sean Kelley’s ode to Berkeley in the ’90s is a tangle of crunchy pea shoots, shaved carrot, radish and toasted sunflower seeds with a lemon-sesame yogurt dressing. It’s never leaving the menu because it’s just that good.
214 Healdsburg Ave., Healdsburg. 707-756-5021, loandbeholdca.com
Farro Chicken
Lunchette
Chef Naomi Crawford is an outspoken advocate for honest ingredients and walks the walk. Glowing greens from nearby farms form the base for her nourishing farro salad with apples, herbs, shallots, goat cheese, pickled onions, and candied almonds topped with harissa-baked chicken.
25 Fourth St., Petaluma. 707-241-7443, lunchettepetaluma.com
Seasonal Salad
Sonoma Pizza Co.
Whatever time of year you visit, there’s an artful salad of the moment. Maybe it’s melon and burrata with nasturtium leaves, or summer greens with mimosa vinaigrette. No matter what you find, it’s good. Make sure to check the daily tapas menu for additional picks.
6615 Front St., Forestville. 707-820-1031, sonomapizzaco.com
Stoned Salad
Spread Kitchen
A Levantine-inspired salad of tender greens, summer stone fruit and slivers of watermelon radish is dusted with sumac and drizzled with tart pomegranate vinaigrette. Crisp, colorful and bright, it’s summer on a fork.
18375 Highway 12, Sonoma, 707-721-1256, spreadkitchensonoma.com
