Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.

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New Entree Salads at Ruby Tuesdays


The Endless Salad Bar at Ruby Tuesday

ENTREE SALADS


  • Kale Caesar Salad:  Romaine lettuce and kale with roasted broccoli, sunflower seeds, roasted tomatoes, and Parmesan cheese. Tossed with Caesar dressing and topped with crunchy Parmesan chips. Can order with grilled salmon or chicken.


  • BBQ Chicken Salad:  BBQ seasoned grilled chicken with roasted corn, black bean salsa, tomatoes, smoked bacon, avocado, and cheddar cheese. Tossed with BBQ ranch and finished with a drizzle of BBQ sauce and tortilla strips.


  • Crispy Chicken Cobb Salad:  Crispy Chicken Bites with tomatoes, eggs, roasted corn, bacon, blue cheese crumbles, beets, and our famous croutons. Tossed with Italian Herb Vinaigrette.


  • Mediterranean Chicken Salad:  Grilled chicken with celery, red onions, black olives, banana peppers, salami, Asiago cheese, and roasted tomatoes. Tossed with Italian Herb Vinaigrette and topped with a drizzle of basil pesto sauce.



 A salad creation from the Endless Garden Bar


Ruby Tuesday's Croutons:
8-9 cups of pumpernickel bread cubes
3 tablespoons olive oil
1 teaspoon garlic salt

Place the bread cubes in a plastic bag and drizzle olive oil over the bread. Seal the bag and shake to coat. Sprinkle the garlic salt over the oiled bread cubes and bake at 375 for 12 to 13 minutes, until the cubes are crisp. When the croutons have cooled, place them in a gallon bag until ready to use.


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