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Ancient Greeks were the first recorded people to eat what we would recognise today as a salad. The Greeks and Romans both used a leafy bed of greens combined with layers of raw vegetables to create a hearty and healthy main dish then drizzled with oil and vinegar then sprinkled with herbs for extra flavour. The recipe for a saucy salad has lasted for centuries and now Caesar salads feature on menus around the world. Whether you are serving a salmon nicoise salad or pasta salad sensation, salads are in high demand on contemporary menus.
Consumers are more health conscious today than ever before, and salads help fulfil diners desires for a flavourful experience without the extra calories usually associated with rich or luxurious foods. Salads offer diners a variety of flavours in a single dish, often with the additional benefit attributed to eating raw foods that usually feature prominently. Salads that share simple bases of leaves and greens can then be diversified by adding a range of traditional or exotic topping flavours. Restaurants, work or school canteens and catering services are just some of the locations that could benefit from the diversity a salad bar can add to a menu. Fully customisable recipes plus rarer or luxury ingredients can all make customers dining experience something they couldn’t recreate at home.
Fresh ingredients are a large part of what keeps quality standards high, and a commercial kitchen salad bar is an essential piece of wholesale kitchen equipment. Designed to make life easy for catering staff, the easy to access ingredient storage and countertop combination improves the efficiency of your kitchen, as well as keeping food safe from contamination with safety controls such as the glass sneeze guard.