As many strive to eat light and healthy meals in summer’s sunshine, more restaurant patrons are finding a fresh addition to salads: strawberries, watermelon, raspberries and other fruits.Chefs are pairing slices of seasonal fruits with baby greens, a mix of vegetables and often a fruit-infused vinaigrette dressing, and these pairings are hitting the sweet spot with health-conscious diners who are looking for a flavorful meal with a healthful halo.“Fruit has continued to rise in people’s ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!