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Crisp Greens

Crisp and fresh is an option on Tacoma’s Sixth Ave.

Crisp Greens’ Cobb Salad. Photo credit: Dutch Randall

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ANNOUNCER: Fresh and made to order is making a comeback in the South Sound, and Crisp Greens on Sixth Ave. in Tacoma is hoping healthy, fresh options are here to stay. Offering either mix-and-match/build-your-own salad or an assortment of redi-made concoctions, Dutch and Jackie head in for a healthy bite.

JACKIE: There's a small part of me that finds some amusement in the fact that a salad shop has found a home in the intimate nook that once was a lasagna store. And while I don't consider myself a "salad girl," (read, may have some aversion to lettuce-based meals) I was excited to see what all the buzz was about at Crisp. The seating area is intimate, but they also offer an in-depth, choose-your-own adventure online menu, or premade combos that makes it easy to call ahead or zoom in to grab and go.

DUTCH: I scanned the proteins hoping to find something that wouldn't shock my body as I, too, am not much of a salad guy. I was delighted to see several options such as meatballs, chicken, bacon, and even grilled steak for the extreme salad avoiders.

JACKIE: I like that you can add some grains to your bowl for a little more oomph. Also, my doc said my cholesterol is high and lentils are apparently an approved food (don't expect me to go changing my ways, though, folks). I added a bit of the Crazy Feta and Harissa which added a nice heat to each bite and topped it all off with the Chipotle Chicken, olives, beets, scallions, more feta and a generous side of Chipotle Caesar. Even in a plastic container the salad was enticing, brimming with a hearty helping of each ingredient and uber-fresh. I'm not a huge fan of the shredded chicken, but that's literally my only complaint, if I'm being critical.

DUTCH: You know I wasn't going to pass up an opportunity to put bacon on my salad, and since the Cobb Salad included crumbled bacon along with grilled chicken, blue cheese, hard-boiled eggs and fresh tomatoes, on a bed of romaine lettuce. I was also impressed with the freshness of each ingredient: crispy lettuce, juicy tomatoes, even the chicken was bursting with a little sea salt and herb. I opted to substitute ranch dressing for the Dijon-balsamic for a bit of a creamy addition.

JACKIE: Of their Composed Salads, I gave the Chicken Taco Salad a try: braised Chipotle Chicken, scallions, tortilla chips, cabbage, kale, feta, romaine, creamy-lime cilantro dressing boasted fresh bites mixed with a nice crunch and herbaceous finish. I may just have to entertain my doctor once in a while and make Crisp a part of my regular routine. Roughage is good!

DUTCH: I went for a little kale roughage as well, except I ate mine with a little grilled steak. The Steakhouse Chopped Salad incorporates grilled steak with crumbled blue cheese just like a fancy steakhouse, but adds red onions and spicy pickled peppers for a bit of a kick. Romaine is combined with kale and then smothered in the house green chimichurri dressing. I may need to join Jackie in her quest to be healthier on a more regular basis.

CRISP GREENS, 10 a.m. to 7 p.m., Monday-Friday; noon to 7 p.m., Saturday; closed Sunday, 4312 6th Ave., Tacoma,

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