After days of exploring New Mexican cuisine, it was refreshing to have lunch at Vinaigrette, a salad bistro. The menu is divided into signature salads, like The Beet Goes On with fresh baby greens and arugula tossed with goat cheese, chopped pistachios, balsamic roasted beets and honey-balsamic vinaigrette, as well as classics like cobb, Greek and garden. The salads are composed with a touch of fun and vibrancy. And if you fear that the salad is not enough, meats and seafood can be added. My special kale Caesar salad with grilled tilapia was not as light as I had imaged, with a heavy anchovy dressing and enough Marcona almonds to feed a small army. That is, it’s a copious meal that won’t leave you hungry. The daily soup of artichoke-lemon with mushrooms was a burst of freshness, with the lemony piquancy in the artichoke purée and the woodsy taste of sliced mushrooms. The interior of Vinaigrette is modern, minimalist and relaxing, with the feel of a museum café.