Chopped salad takes over the lunch table

07/17/2013 | New York Times (tiered subscription model), The

Chopped salad started as a high-end trend at white tablecloth restaurants, expanded to casual, fast-casual and quickservice lunch menus, and it's now on the menu at New York City drugstore chain Duane Reade. Toppings vary widely, and the variety is a big part of the appeal of salad and salad bar concepts, said Technomic's Darren Tristano. "They want the ability to customize and control what’s happening to the food that’s being prepared. They want it the way they want it."

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