Food

You Can Now Eat a Mark Bittman-Created Salad at Sweetgreen

The New York Times columnist designed a healthy vegan treat.

The ingredients in Mark Bittman’s specially designed salad. Photograph courtesy of Sweetgreen.

Most foodie health nuts and vegetarians know Mark Bittman well. The New York Times columnist and VB6 cookbook author is well versed in coming up with tasty, healthy recipes for those who prefer a satisfying meal over the ubiquitous handful of almonds. Now you can taste one of his creations at the local salad chain Sweetgreen

Through the month of April, customers can order Bittman’s VB6 quinoa salad. (“VB6” is short for “vegan before 6,” a diet regimen Bittman espouses.) The bowl is based off a recipe in the cookbook and includes chilled grains, organic arugula, shredded kale, roasted tofu and asparagus, peppers, fresh carrots, basil, and toasted almonds tossed with carrot-chili vinaigrette. The collaboration marks another advancement for the DC-based chain, which recently announced an expansion to Los Angeles (other markets include Philadelphia, Boston, and New York). Happy healthy eating!

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Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.

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