Stand-up salads

Wednesday, July 21, 2010

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Leaf owner Jordan Feiner is seen at his restaurant on Wednesday, July 14, 2010.

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(James Brosher AMERICAN-STATESMAN)

Leaf owner Jordan Feiner is seen at his restaurant on Wednesday, July 14, 2010.

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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(James Brosher AMERICAN-STATESMAN)

Leaf owner Jordan Feiner prepares a bowl of salad at Leaf on Wednesday, July 14, 2010.

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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(Matthew Odam AMERICAN-STATESMAN)

An Italian Chopped Salad from Leaf on Second Street in Austin.

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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(James Brosher AMERICAN-STATESMAN)

Salad ingredients are seen at Leaf (419 W. Second St.) on Wednesday, July 14, 2010.

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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(Matthew Odam AMERICAN-STATESMAN)

The interior of the South Congress Cafe in Austin, looking out onto a scorching July sidewalk along South Congress Avenue.

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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(Matthew Odam AMERICAN-STATESMAN)

The interior of the South Congress Cafe in Austin.

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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(Matthew Odam AMERICAN-STATESMAN)

A Watermelon Salad with grilled shrimp from the South Congress Cafe in Austin.

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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(Mike Sutter AMERICAN-STATESMAN)

The Thumbalina Salad from Jeffrey's (red Romaine, avocado, thumbalina carrots, marcona almonds, lemon-dill vinaigrette).

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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(Mike Sutter AMERICAN-STATESMAN)

Rio's Brazilian Cafe on Pleasant Valley Road in Austin.

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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(Mike Sutter AMERICAN-STATESMAN)

The Apple Buzios salad from Rio's Brazilian Cafe on Pleasant Valley Road in Austin. It's crowned by a red wine-roasted green apple.

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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(Michael Broadbent AMERICAN-STATESMAN)

The Chicken Chop Salad at Zen Japanese Food.

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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(Mike Sutter AMERICAN-STATESMAN)

The Farmers Market Salad (red and yellow roasted beets, radishes, greens, goat cheese with optional grilled salmon at Annies Cafe and Bar.

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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(Mike Sutter AMERICAN-STATESMAN)

The Grove Wine Bar and Kitchen near Austin.

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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(Mike Sutter AMERICAN-STATESMAN)

An Heirloom Tomato Salad (tomatoes, mozzarella, basil oil, basil and greens) from the Grove Wine Bar and Kitchen near Austin. The wine is Feudi di San Gregorio falanghina, a balanced white from southern Italy.

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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(Mike Sutter AMERICAN-STATESMAN)

Eastside Cafe on Manor Road in Austin occupies an old house surrounded by gardens.

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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(Mike Sutter AMERICAN-STATESMAN)

Thai Chicken Salad at Eastside Cafe.

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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(Mike Sutter AMERICAN-STATESMAN)

The Mexi-Cobb Salad from Chuy's on Barton Springs Road.

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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(Bret Gerbe for AMERICAN-STATESMAN)

The 'Aunt Nadine' salad at Somnio's Cafe at 1807 South First St.

Story: At restaurants where flavor, texture and 'wow' factor count, going green has its rewards

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