EDGE has a fresh thing going with its fifteen salads ready in fifteen minutes -- for $15 or less

Lunch at the Four Seasons might seem a bit extravagant, but if you're indulging in EDGE's latest promotion, then you'll surely find a plate that satisfies both your wallet and your waistline requirements. The eatery is currently offering up fifteen salads that are all $15 or less and all served up in under fifteen minutes, and although some of them do come with meat (and you can order chicken, salmon or shrimp to add to any of them), many are perfect for vegetarian diners. (Vegans might need to ask for salads sans cheese, however.)

See also: - The chopped salads at Choppers are a bite of fresh goodness - Fourleaf Chopped Salads offers a fresh way to get your veggie fix - Weathervane Cafe shows the way for plant-based eaters

One of the standouts is the heirloom tomato and mozzarella salad (pictured above), served with peach-basil vinaigrette, aged balsamic and a focaccia crisp. The fresh tomato and mozzarella are a classic combination, especially when served with that tang of balsamic, and this is definitely a salad worth checking out while all the ingredients are in season.

The artisanal greens salad comes with blueberries, walnuts, smoked blue goat cheese and citrus vinaigrette, served on a bed of spring mix; if you do indulge in cheese, this is a fabulous choice, as the smoky flavor gives the salad an almost bacon-like taste that balances out the sweet blueberries and crunchy walnuts. If you're in the mood for something a little sweeter, try the spinach and dried strawberry salad, which comes with toasted almonds, shaved red onion for a little bit of zest, ricotta and a lemon-poppyseed dressing. The dried strawberries are a bit crunchy, and the flavor combination of the dressing, almonds and other salad toppings makes for a comprehensive adventure in flavor. Fans of beets will definitely want to check out this offering made with roasted baby beets, grilled grapefruit, arugula and whipped, herbed cheese; the baby beets are delectable, and a good example of EDGE's efforts to use seasonal produce in a fun (and tasty) way. Still hungry after your salad? Since you ate mostly veggies for lunch, treat yourself to dessert: The key lime "pice cream" (an ice-cream pie) features key lime ice cream atop a graham-cracker crust, finished off with meringue and marinated Bing cherries (arguably the best part of the dish). It's rich enough to split -- but you might want to keep it all to yourself.

EDGE is at 1111 14th Street; call 303-389-3343 or visit edgerestaurantdenver.com.

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