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 berries.
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