by webteam | Jun 26, 2026 | Salad Bar
Produce has seasons. Salad bars in Westwood that run the same ingredient list twelve months a year are making a choice, and it’s not one that favors the food. A New England August tomato is sweet and acidic and collapses slightly when you bite it. A February...
by webteam | Jun 25, 2026 | Salad Bar
A salad without protein is a snack in a large container. This isn’t about macro rigidity. It’s about how satiety actually works: protein and fat slow digestion in a way that raw vegetables alone don’t, so a bowl that’s heavy on greens and light...
by webteam | Jun 24, 2026 | Salad Bar
Most people leave a salad bar, including the ones in Westwood, with a bowl that’s technically a salad and not much more. A pile of greens, a ladle of whatever dressing is closest, a handful of croutons. It fills the container but doesn’t taste like...
by webteam | Jun 23, 2026 | Salad Bar
Ten years ago, a salad bar was what you picked when nothing else at the buffet looked good. It was the backup. The thing you defaulted to when you were trying to be virtuous and couldn’t find a better option. That’s changed pretty substantially, and...
by webteam | Jun 23, 2026 | Salad Bar
Most salad bars are functional. You can build something reasonably edible and move on with your day. But occasionally you walk into one and realize it’s different. The ingredients are better. Someone made actual decisions about what to stock and why. You leave...
by webteam | Jun 23, 2026 | Salad Bar
There’s always that one moment at a salad bar where you realize the setup wasn’t built with you in mind. The vegan in the group stares at a protein section that’s 80 percent chicken and bacon. The person avoiding gluten notices the crouton bin is...
