A certain fast food chain who has had a history of being slammed for producing high-calorie food decided to introduce the salad. Surely just having salad there would bring in the detractors?
It was a great theory, but when they developed the 1,000 calorie salad they rather defeated the purpose and the derision continued.
Yet salad has a continual appeal as a route to healthy eating which explains the amount of real estate in stores and restaurants dedicated to the refrigerated salad bar.
A mark of an informed consumer
The very existence of salad bars suggests that we have become increasingly educated about food. It is not a coincidence their ubiquity has happened at a time when organic produce is more common and frequently chosen.
In the 1950s the options on salads were much less varied and definitely had an odd slant to them. There are still people who swear gelatin has a place in the salad diet, but more people would not thank you for it. There was no such thing as quinoa and most people would not consider spam out of place.
Enter the foodie
There is a lot to thank the foodie and the celebrity chef for. They developed the idea of food tasting as it should do without additives, without monosodium glutamate and without extra sugar. Most Europeans are puzzled by the taste of American bread; it is too sweet for the European taste in general.
Of course, we are standing on the shoulders of giants. Most of us today don’t know scarcity in the way war babies did. Rationing is beyond our experience other than as a term for cutting calories.
Still, thanks to salad more of us automatically take in more greens than we would otherwise. That’s a good thing.