2006 Foodservice Annual: Salads: Pouring on Light and Exotic
Salads and salad dressings have become so varied in their combinations, permutations and flavor subtleties it would be hard to a fashion any kind of personality profile based on salad preferences. However, there may be an element of psychology at work in the salad domain. For in this age of growing concern over obesity and healthy eating, the foodservice salad has come to embody the consumer's ongoing mental tug-of-war between the aspiration to eat “better” and the base desire to eat “well.”
While the angel on the consumer's right shoulder is having more sway, the devil on the left usually gets in his two cents. His whispered enticements to eat everything from fat- and calorie-laden dressings to fried chicken strips to heaping helpings of cheese often result in a food choice that is barely healthier than a burger and fries.