may 30, 2014
We’ve come a long way from salad defined by iceberg lettuce, waxy rounds of cucumber, flabby wedges of pale unripe tomato and bottled thousand island dressing languishing in a faux-wood bowl. These days salad offerings are some of the most intriguing items on restaurant menus, chock full of seasonal vegetables and fruits, local greens and house made vinaigrettes crafted to enhance, not overpower.
