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General Discussion 16

The restaurant salad

smartie | Jun 12, 201504:39 AM

Having had an awful salad in an upscale restaurant last night I've got to rant on the decline of the restaurant salad. It seems to be they are all using the same brand of bagged mixed leaves. I am so sick of these tough, tasteless, rough or soggy on your tongue, pieces too large to eat with a fork, salads. You know the kitchen/chef has been too lazy to cut lettuces so they just open a bag, throw a few cherry tomatoes in and dress it. If you're lucky you'll get a slice of cucumber and a toasted pumpkin seed somewhere in the bowl and maybe a lump of feta or blue cheese and voila!

I swear the salad last night in a $75 a head place was the same as a $8 salad I had at IHOP last week (don't ask I was with a group on our motorcycles and we were in rural GA and that's where the leader stopped for an icky lunch).

I get why an IHOP or Dennys or Applebees might use bagged salads but expensive restaurants can and should do better. But even so, these mixed leaf salads are awful.

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