Burns My Bacon: Never-Ending Salad Ingredients


Before I became food-obsessed I was very happy eating chicken caesar salads all of the time.


I ate them as a starter salad, as an entree, and once in a while – in a wrap. My favorite chicken caesar salad wrap is from the chain, SaladWorks. My sister and I would always eat there whenever I came home from college. I’m trying to think back on our orders: I would sub-in hard boiled eggs for croutons, and I think she kept the croutons in, but maybe added tomato? Sherry – remember?

Unfortunately, there are no SaladWorks in my area (although I just discovered the closest was in the dreaded land of University of Maryland’s College Park). I have long desired a similar concept in DC. I wanted lots of salad and wrap choices. Both stock orders and make-your-own.

In the past couple years, however, DC has caught on to the salad bar trend: Sweetgreen, Chop’t, Mixt Greens… And just like cupcakes, we take that trend and turn it into a never-ending nightmare. Yes, nightmare.

And now what I’ve asked for. Well, I’m regretting it. I just can’t get into the over-stuffed salads. I’m never satisfied when I choose my own, usually with spinach, chickpeas, avocado, goat cheese and beets. Which sounds freaking awesome, but is somehow dry. Or there’s not enough avocado. In fact at Chop’t they so heavily beat the avocado into the salad that instead of supple chunks, the avocado coats all the ingredients without any real avocado texture and flavor.

Maybe I can’t select the proper combination when there are so many choices and when I like so many different ingredients. And the salads and wraps that are created by the chef, well, it’s hard to choose that option when there’s the opportunity to create my own.

Should I just return to romaine, chicken and parm cheese?

(Photo @ Mixt Greens by Endless Simmer)