Mozelle's Firecracker Salmon Salad

Today I had lunch with the #BWT (Broads Who Tweet) group at Mozelle's. We had a lovely lunch, catching up with each other in real life, rather than following each other on Twitter, Facebook, and LinkedIn. (It was also nice to communicate in more than 140 characters.)

It was a warm day, but very comfortable on the covered patio, still getting to enjoy the fresh air. A variety of dishes were ordered, but I decided to break from my norm of Tomato Pie and try the Firecracker Salmon Salad. The salad included a lot of my favorite ingredients: salmon, baby greens,  soba noodles, and a ginger dressing, but it also included cucumber kim chee (thinly sliced cucumber and onion in a sweet vinegar, ginger, and garlic) - which I had never tried before but will now add it to my list of favorites. Great blend of flavors in this dish and great for a late spring lunch.

I love a salad but hate that sometimes I am still hungry after eating one. This salad was the perfect blend of flavor, and sustanance and is highly recommended.

Old Fourth Street Filling Station: Grilled Salmon Salad

Today was one of those rare November days where the temperature was 63 degree and the sun was shining. We opted for a place where we could enjoy this beautiful weather and enjoy lunch on a patio. The Old Fourth Street Filling Station has an award winning patio (Smitty's Notes Best of Winston-Salem), so it seemed like the best location for our party of nine.

Trying to eat healthier, (seriously, you guys have seen what I have eaten in the last 5 months) I decided to try the Grilled Salmon Salad. This a fabulous combination of sweet and savory, and it is a great portion for a lighter-fare lunch. Mixed greens, grilled salmon, goat cheese, purple onions and candied pecans. I highly recommend the balasmic vinegrette for this salad because the tangy/smokey/sweet is a perfect compliment to the salmon and does not overwhelm the lighter mixed greens. The two items that make this salad so special is the goat cheese and the candied pecans. I could have eaten just these two items and I would have been satisfied. The goat cheese was fresh and creamy, while the pecans added a sweet crunch. Finally, to give it a little extra somethin-somethin, they give you a muffin made of lemony-poppyseed goodness. This may be my new favorite item at the Filling Station. Simple and delightful.

There were several large parties on the patio today, but the service was on top of things and our large party was able to get in and out in about an hour and fifteen minutes. Enjoying the beautiful weather, I secretly wished that it had taken twice as long. :)

Lunch at West End Cafe

Dropped in to have lunch at West End Cafe. O ordered Rob's Choice salad. It was HUGE. He couldn't get through all of it. There was lettuce, of course, but also cheese, veggies, chicken salad, ham, olives, sunflower seeds, croutons, hard boiled egg, sprouts - you get the picture. And just in case you don't, we took a picture.


As O and I were finishing our lunches he remarked, "you know, we've always had great service here." And he's right. We always have. You should drop in and experience their good service too.

Lite Fare at 6th and Vine

O and I were in the mood for a light dinner a couple of weeks ago, so we headed to 6th and Vine for some salads. We started with the Heirloom Tomato Bruschetta. We ate most of it before I remembered to take a picture.Next we ordered salads. I had the arugula salad with goat cheese medallions. It is fabulous every time I order it. O tried the bib lettuce salad with poached pears and pecans. He said it was great!












We were there on a Wednesday night and were reminded that they offer a movie outside on Wednesdays. We didn't stay that night, but we'll be back soon.....

Willow's Bistro: Ribs, Banana Bread Pudding, Salad and Sandwiches

Great dinner at Willow's Bistro Winston-Salem tonight. Pork Ribs with wasabi sauce. However, the roasted corn with stalk added to the presentation and worth taking a picture.

Let's not forget polishing the Pork Ribs off at Willow's Bistro Winston-Salem with some Banana Bread Pudding which was quite tasty.

-Contributed by Smitty

More from Willow's:

A special birthday lunch for Sadie C. was a delicious success on the shaded patio of Willow's Bistro Winston-Salem today!

I enjoyed a delicious Grilled Saku Tuna & Pineapple Salad - and yesthe pineapple was also grilled - decadent with red curry and roasted mango vinaigrette!

-Contributed by Michelle S.

Sadie C. and Crystal N. both had the Bacon, Lettuce and Fried Green Tomato sandwiches. (Applewood-smoked bacon, goat cheese, balsamic sundried tomato aioli and lettuce on wheat berry bread.) One was served with french fries, the other with home made chips

-Contributed by Sadie C. and Crystal N.

Dioli's Trattoria- Pacchieri stuffed with grilled vegetable pesto and Italian Chef Salad

I met my mom and some of her co-workers at Dioli's Trattoria on 4th Street for lunch today. I've been a long time fan of their first venture, Dioli's Market, and have been excited since the trattoria opened!

I noticed some familiar items (like sandwiches on their homemade foccacia) that I've had before, so I chose the Italian Chef Salad (it was 90 degress outside and somehow, pasta did not seem to go with the heat index today). The salad was deliciously arranged in a rectangular white bowl. Romaine tossed with red wine vinaigrette was topped  turkey, black forest ham, pancetta, roasted red pepers, scallions, cherry tomatoes and parmesan cheese. It was a light and yet filling salad, no one taste too overpowering.

My mom got the pacchieri stuffied with grilled vegetable pesto. This was one of their "small plates" listed on the menu. This dish was delicious and garlic-y! Short tubes of pasted filled with grilled vegetable pesto and topped with homemade marinara and Parmesan. YUM.

I'll definitely be back at Dioli's for lunch this summer while I'm working downtown.

Noble's Grille: Entree Salad with Seafood

This amazing salad from Noble's Grille is made with organic mixed greens, tomatoes, carrots, onion, fines herbs, sherry vinaigrette and topped with a lightly breaded softshell crab.

-Contributed by Sadie C.