An Easy Improvement

Last night I went out to dinner with my wife. We went to a pretty popular independent family restaurant in town. While we had a good meal, something bothered me.
Why is so little care given to house salads? You cut your steaks in house, using meat from local farms, but you still use bagged Dole salad mix?
I’ve used the stuff before, so I know it when I see it. It’s limp, has a lot of iceberg hearts, dry shredded carrot & a funny aftertaste. It doesn’t help that you also use pre-made croutons and Ken’s salad dressing. I just think that if you’re going to the trouble to do things right, you should serve a salad worth eating.


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