[S]o I'm on a mini salad crusade. I'm tired of cooks, especially restaurant chefs, failing to give salads their due. Too often, menus offer skimpy green salads designed as punishment for dieters, or bucket-size Caesars with so much fat that you might as well go ahead and order that burger. Even the priciest salads often fail to impress. I can hardly remember the last time I saw something on a menu besides a mozzarella-and-tomato, a beet-and-goat-cheese or mixed greens. Salads deserve more.
So what makes a good dinner salad?
Wow, there are some great ideas in this little article. (via mamr)
