Salads Pick Up the Protein

Holaday, Susan
August 2011
FoodService Director;8/15/2011, Vol. 24 Issue 8, p60
Trade Publication
The article reports that foodservice operators have added protein to salads to improve the nutrition factor of entrées. Some sources of protein include beef, chicken, seafood, fava beans, quinoa and bulgur. An overview of foods included in the menu of Chartwells in Chicago, Illinois is provided, including turkey antipasto, ham and cheese and popcorn chef's salad. At the Xavier University Cincinnati, customers are provided with choices to allow them to prepare their orders.


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