2015-07-30 11:17
Tech Insider

Take-out salads typically come with dressing on the side, which means you’re faced with the task of mixing in the dressing yourself, leaving you with bone-dry lettuce below and sopping wet lettuce on top.

But I have a salad dressing hack, honed by years of laziness and ordering take-out salads, that makes it easy to get perfectly mixed and coated lettuce every single time from a to-go container.

Since my coworkers were impressed with my tip, I decided to share it with Tech Insider readers, too. Read on

2015-07-10 11:24
CNN Money

When Americans line up for salad, you know there must be something special about it.

That's exactly what's happening at the hot new restaurant chain Sweetgreen. It is already being dubbed the "next Chipotle."

Sweetgreen was founded in 2007 by three Georgetown University friends who had a simple vision: make healthy food yummy, affordable and fun.

"Healthy food shouldn't just be for the top 1%," Jonathan Neman, one of the co-founders, told CNNMoney.

He studied abroad in Australia and was frustrated when he returned to the U.S. and felt his affordable meal options were limited. Just a few months after graduation, he and pals Nicholas Jammet and Nathaniel Ru opened the first Sweetgreen. Read on

2015-06-24 09:10

What are the makings of a great salad? You need fresh greens, of course, and then a layer of colorful vegetables like tomatoes and carrots.

That's a good start. But to help the body absorb more of the nutrients packed into this medley, you may want to add something else: a cooked egg.

A small study published in May in The American Journal of Clinical Nutritionconcludes that adding eggs to salads makes it easier to absorb the carotenoids in the raw vegetables. Carotenoids are the yellowish-red pigments that give carrots and tomatoes — and lots of other fruits and vegetables — their color. Two famous ones are beta carotene and lycopene. In addition to giving us those pretty colors, they're also beneficial phytonutrients that help fight inflammation. Read on

2015-06-09 06:32
The Food Channel

The Food Channel®, in conjunction with CultureWaves®, a consumer insights company, has put together a Top Ten Trends in Sandwiches and Salads to help keep you up to date on the latest innovation in food. We've also created some great recipes to demonstrate some of the trends, including our fresh take on a Farmers Market Sandwich, and a Sandwich Dip Flight that will have you saying, "Where has this been all my life?" Read up on these trends. Read on

2015-05-29 12:00
The Huffington Post

Before the hamburger, before the burrito -- before even all-you-can-eat breadsticks -- there was the salad. (Cue dramatic music.)

According to the Oxford Dictionary of Food and Drink in America, mankind’s finest vegetable creation was popularized way back in the Roman Empire. It first appeared in the form of raw leafy vegetables covered in salty, oily dressing. (Indeed, the word salad comes from sal, the Latin word for salt.) As the stupefying variety at your local salad shop demonstrates, salads have increased in complexity through the ages. But the Roman version -- the garden salad -- still lives with us today, largely unchanged. Read on

2015-05-17 10:51
Lansing State Journal

Summer time is salad time. When it’s hot out and the garden is bountiful, everyone’s in the mood for a light and refreshing entree salad.

And what could be easier? You just toss together a bunch of lettuce with some cooked protein, add an excellent dressing, and boom! You’re done. Or not. Turns out that if you pay a little more attention to the components of the salad, you won’t need to rely quite so much on the dressing to provide all the flavor. In fact, it’s easy to make something wonderful. Read on

2015-04-17 10:50
The Telegraph

Just adding an egg to your salad can increase the goodness absorbed from the vegetables, according to a study.

People who ate a salad with tomatoes, lettuce and carrots with an egg increased the number of carotenoids, which the body can turn into vitamin A - a nine-fold increase compared to those who didn't.

Carotenoids are the sources of red, orange and yellow colours of many fruits and vegetables which act as powerful antioxidants, which can help protect against cancer and heart disease. Read on

2015-04-15 10:53
The Courier-Post

Too often, a salad is served out of obligation. We feel it is something we have to do to make the meal complete, but really don't want to. And too often that's why the salads we serve aren't all that great. We don't really care about.

Thing is, I love a well-made salad, and for me it is no obligation to either serve or eat one. This salad, for example, a seven-layer creation built in a canning jar. I love how they look. I love how they taste. I even like the process of assembling them.

It's basically a dressed-up version of a layered salad "casserole" that is popular in the South. When I was growing up in North Carolina, my friend Laura introduced the casserole-style salad to our potluck circle. It was made with layers of crunchy iceberg lettuce, canned baby peas and chopped red onion, then topped with crumbled bacon — all set into a 9-by-13-inch glass casserole dish. Read on

2015-03-23 23:00
Los Angeles Magazine

Sweetgreen gets ready to join L.A.’s healthy mix with Tender Greens, Mixt Greens, and more

Los Angeles is the birthplace of many things—the Mars Rover, the Zamboni, road rage—but two of our most famous creations come in a bowl. The Cobb and Italian-style chopped salads emerged from L.A. power players (the Brown Derby and La Scala, respectively) during Hollywood’s golden age.

Our leafy pedigree makes sense. Angelenos are notoriously health-conscious, with access to impeccable produce year-round. Still, until recently it’s been challenging to procure a primo version of what Seinfeld  ’s Elaine called a “Big Salad” outside of a Suzanne Goin restaurant or a sit-down chain.  Read on.

2015-02-25 09:58
The Produce News

Let’s Move Salad Bars to Schools announced that the partnership has granted its 4,000th school salad bar, serving more than 2 million children a day. This milestone represents an investment of over $10 million by the LMSB2S partners, foundations and corporate and non-profit donors. Read on.


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