2016-04-16 00:00
Today Show

It seems like all of the wacky-yet-wonderful food creations we hear about out of Japan involve fast food or chocolate—or both, as in the case of these recent chocolate-covered fries.

But the latest food craze out of Japan is decidedly more healthful: salad cakes.

Yes, Vegedeco Salad Café, a shop dedicated to vegetable cakes that look stunningly like their sweet counterparts, opened on Tuesday in the city of Nagoya, about 200 miles west of Tokyo. It's the brainchild of Mitsuki Moriyasu, a long-time food stylist and yoga instructor, who aims to make salad "fun to look at" and "fun to eat." Moriyasa told she first came up with the idea at the French restaurant that she's been running in town for 30 years. Read more.

2016-03-03 11:25
Huffington Post

My greatest lunch-hour enemy is the per-pound salad bar at Whole Foods. The pressure of hungry cubicle dwellers waiting for their turn at the trough is real, and I always leave with a strange mix of food that costs a small fortune.

The convenience of the salad bar will always end up costing more than a DIY version. Still, you can be smart — or get scammed. I visited my local Whole Foods in New York City, where the hot/cold bar is $8.99 per pound, to compare prices with in-store ingredients. (If you don’t live in NYC, this is also probably a lesson in crazy-high city prices.) Here’s how to get the biggest health boost for your dollar, with tips from a nutritionist. Read more.

2016-02-19 10:53

Bust out the big salad while you're still in your salad days: Women who chow down on more high-fiber foods during adolescence and young adulthood—especially fruits and veggies—have a lower risk of developing breast cancer,according to a new large-scale study from Harvard.

Researchers combed through data on 90,534 women. Twenty-five years ago, the participants (ages 27 to 44 at the time) reported their food intake, and did so every four years after that. They also filled out a questionnaire about their diet during high school, a peek back into how they ate during adolescence. Read on!

2016-01-21 11:02
Fort Campbell Courier

Soldiers wanting to eat right and save moneycan turn to restaurants at the Fort Campbell Exchange for “Salad Wednesday.”

Every Wednesday, Fort Campbell diners can take $2 off any salad priced $4 or more at participating Exchange direct-operated restaurants. “Salad Wednesday” is part of the Fort Campbell Exchange’s BE Fit initiative, designed to promote healthy lifestyles for Soldiers, retirees and military Families. Read on!

2015-12-22 00:00
The Kansan

If you're like many Americans, you likely have multiple salad dressings sitting in your refrigerator right now. Whether straight off the shelf or made from a packet with added ingredients, salad dressings can be used for more than the typical green salad. In fact, according to a recent survey by the Association for Dressings and Sauces, while 75 percent of people use salad dressings on a salad, 40 percent use it in dips and almost 30 percent use it as a marinade. Read on!

2015-11-25 00:00
NBC News

Luke Saunders had a simple dream: to get tasty, healthy food on the go.

A salesman who traveled across the country in his car for often long periods of time, Saunders grew tired of the high-calorie fast food that was ubiquitous nearly everywhere he traveled.

When he looked for healthier options, he says he was left to choose between often staid salads and low quality frozen vegetables that he found in small town grocery stores and cheap takeout restaurants.

Until, on one business trip, he had a sort of unusual epiphany. What if consumers could purchase salads in vending machines? Read on!

2015-10-21 11:16
ABC News

Salad has evolved from the days of traditional: mixed greens, cherry tomatoes, carrots and cucumbers. The List’s Donna Ruko met with the co-founders of fast-food salad chain Mad Greens to get the Breakdown on how to make a salad you’ll crave that isn’t packed with bad-fats or excessive calories. Read on!

2015-09-21 09:21

Food, People, Places takes you on a salad tour through 10 different countries all in under two minutes, and yes, the recipes are included. The team wrote under their video, "We sleected them to show you the diversity of one meal that, despite its enormous differences, is always designated by the only term 'Salad'." 

For recipes and the full video, read more


2015-08-28 08:32

Tamar Haspel recently published an article in the Washington Post arguing that salad is overrated. And sure, salad gets a lot of attention—but Haspel calls salad overrated not because of the hype but rather because, she argues, it’s nutrient-poor, expensive, and a tax on our food system.

Hold that thought. To me and my colleagues at Food52, a salad can be so many things—not just a bowl of lettuce—so how could this be true? We have a salad confusion on our hands. Here’s where the article steers us wrong: Read on

2015-08-25 12:53
The Packer

California Giant Inc., is celebrating children returning to school by installing a salad bar in a school through the Let’s Move Salad Bars to Schools program.

Through Sept. 20, the Watsonville, Calif.-based grower-shipper is encouraging consumer followers to vote on which school should receive a new salad bar from California Giant based on schools currently on a waiting list. 

As millions of students return to campus, California Giant wants to help provide fresh options in school cafeterias and those meals can add to the success youth experience in the classroom, according to a news release. Read on


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