Green Light

October 23, 2015

It’s not easy being greens. Even though leafy vegetables—lettuces, spinach, cabbage, and more—are generally the soul of salads served in most American restaurants, the greens are often overshadowed by other ingredients—notably toppings and dressings—that serve to entice consumers. After all, salads are often named either for their toppings or culinary style.

Nonetheless, greens make up the biggest part of the salad in volume, and their taste, texture, color, and nutritional value are critical to making these menu items a success.