Two Sweetgreen salads recently cost me over $28, prompting me to explore a cost-effective alternative: making them at home. Could I replicate the experience, including the fresh herbs for the Green Goddess Ranch dressing, within that budget? The convenience of pre-made salads is undeniable, but how does the taste and quantity compare to homemade versions? This experiment aims to address these questions.
My initial analysis involved deconstructing a Sweetgreen Summer Barbecue Salad. It contained 40g of Green Goddess Ranch, 78g of chicken, 100g of watermelon (a curious addition), 40g of cabbage, 60g of carrots and corn, and 154g of greens. While individual ingredient costs seemed low, buying full-sized portions of each ingredient for home cooking can be expensive. Let’s see how this plays out at the grocery store.
My shopping list included sweet potatoes, red onion, romaine lettuce, a lemon, carrots, fresh basil, cilantro, parsley, dill, almonds, dried thyme, onion powder, garbanzo beans, chicken breast, and goat cheese. The goat cheese unexpectedly cost $7, pushing my total to $32.37, slightly over budget. Chicken, almonds, and goat cheese constituted over half the cost. However, the larger quantities allow for multiple salads, reducing the cost per serving.
This grocery haul allows for several salads and other meals using the leftover ingredients. I’ll also incorporate pantry staples like Greek yogurt, mayonnaise, and spices. The actual cost per salad will fall somewhere between the total grocery cost and the cost of the ingredients used in a single salad.
The homemade salad preparation begins with roasting sweet potatoes, blackening chicken, and making the Green Goddess Ranch dressing. The dressing is crucial, and I found a promising recipe online, which I corroborated with Sweetgreen’s official ingredients.
The Green Goddess Ranch involved blending Greek yogurt, mayonnaise, red onion, cilantro, parsley, basil, dill, white vinegar, lemon juice, salt, pepper, and a touch of hot sauce. Adjusting the consistency with water is easy. This versatile dressing is perfect for salads, sandwiches, rice dishes, and roasted vegetables.
Homemade Green Goddess Ranch Dressing
Blackening the chicken is a simple yet flavorful technique. Pound or slice chicken breasts, season with salt, and coat with a mixture of paprika, garlic powder, onion powder, and dried thyme. Cook in a pan over medium heat until deeply colored. Thinly sliced chicken cooks quickly in the pan, while thicker pieces might require finishing in the oven.
Blackened Chicken Breast
Roasting sweet potatoes involves peeling, cubing, and tossing them with oil and salt before baking at 450°F (232°C) for 20-30 minutes. Their compact size ensures quick cooking and easy handling in salads.
Roasted Sweet Potato Cubes
For optimal salad assembly, I recommend chopping vegetables into smaller, bite-sized pieces and pre-dressing the lettuce. This creates a more balanced and evenly flavored salad. Layer the dressed lettuce, blackened chicken, carrots, sweet potatoes, chickpeas, pickled onions, almonds, Green Goddess Ranch, goat cheese, and more pickled onions in a wide bowl.
Comparing the homemade salad to Sweetgreen’s version reveals some differences. While both were delicious, Sweetgreen’s dressing had a milder herb flavor. I plan to adjust my recipe accordingly. The homemade version allows for customization and provides leftover ingredients for future meals, significantly reducing the cost per serving.
Finished Homemade Salad
Creating your own salad variations is encouraged. Chopping ingredients smaller allows for easier enjoyment with a spoon. This experiment highlights the benefits of preparing salad components at home for various applications beyond salads, maximizing ingredient usage and minimizing costs.
