Building a Better Salad Bar

Directors share tips for success and offer insight into how new meal regs are forcing changes.

Jessica Shelly, food services director for Cincinnati Public Schools, was hesitant at first to add salad bars to her schools because of sanitation concerns. After trying the bars out and using videos to train students how to properly use them, Shelly is a firm believer in the benefits of salad bars.

A typical salad bar in Cincinnati offers romaine lettuce, sliced cucumbers, cherry tomatoes, broccoli florets, cauliflower florets, sliced radishes, baby carrots, green peas and garbanzo beans.

A new addition this year is adding a daily legume choice to help meet the new vegetable subgroup requirement.  

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