Main-course salads are gaining traction on restaurant menus, as consumers seek out light and healthful meals and chefs embrace the dish as a blank canvas for culinary creativity. 
 Chefs across all segments are aiming to distinguish their offerings from other garden-
variety options and present more exotic ingredients in a familiar format. The result is a range of dishes that goes beyond greens and vegetables to also incorporate ancient grains, seeds, beans, citrus and ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

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!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.