Super Sides

Weisberg, Karen
March 2008
FoodService Director;3/15/2008, Vol. 21 Issue 3, p38
Trade Publication
This article looks at the interest of food service operators in the U.S. to use side dishes as sources of vitamins and minerals. According to the author, operators are using fresh vegetables, salad greens and grains to provide nutrition to their customers. She cites some restaurants and schools that applied the strategy. She also highlights some recipes created for the strategy.


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