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Summer Salad Flavor Trends

Posted: April 14, 2008

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Iguana Mia refers to its Southwestern Salad as a “long-time best-seller!” The filling salad features strips of fajita chicken, romaine and head lettuce, sugared walnuts, Monterey Jack and cheddar cheeses, tomatoes, chives, tortilla strips and a homemade honey-mustard dressing. Chevy’s Fresh Mex also offers a Mexican-inspired salad full of ingredients and exotic flavors. It’s Grilled Fajita Salad comes with sizzling grilled fajitas, chilled greens, sautéed poblano peppers and onions, cotija and Monterey Jack cheeses, pepitas, fresh avocado, pico de gallo and tortilla chips. The salad is tossed tableside with smoked jalapeno apple vinaigrette dressing.


Rounding out the top four salad types, Greek salads remain popular on the American restaurant menu. Comprising 4% of all salads during Q4 2007, Greek-style salads consistently showcase standard ingredients such as black olives, feta cheese and red onions.

The Mediterranean Greek Salad at Elephant Bar Restaurant is a good example. It features fresh baby mixed greens with tomatoes, marinated cucumbers, crumbled feta cheese, red onions and black olives. The salad is tossed in lemon-herb vinaigrette and served with baked pita parmesan wafers.

With the unique ability to deliver exciting ethnic flavor combinations in a healthy (or not-so-healthy) format, salads are a great way for restaurants to expand their variety, appeal and reach.