Skipping the salad bar: A case for premade

Salad bars are a fixture in noncommercial settings and a boon for DIY customization seekers. At the same time, offering ready-made composed salads can cut down on waste, save labor, speed the line and increase fresh grab-and-go items. Additionally, composed salads can showcase seasonal or local ingredients, adding interest and potentially providing more control over cost.

Along with its salad bars, dining halls at University of Southern California in Los Angeles offer composed salads that are culinarian-created, made in small batches to order, says Executive Chef Eric Ernest. “They give students the option to experience something the chef creates and lessen the chance of  ‘food fatigue,’” he adds.

Yale University added a daily changing roster of three composed salads, including a vegan option. One of the most popular is the Fresh Green Garbanzo Salad with corn, tomatoes and almonds. “Students tend to choose these over our deconstructed salads because of the unique flavors,” says Adam Millman, Yale Dining’s director of auxiliary operations.