Building a Better Salad Bar

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

At the Lake Stevens School District in Washington, a new salad mix made of romaine, shredded carrots and iceberg lettuce has been introduced to the salad bars this school year. Other salad bar options, such as watermelon, strawberries, tangerines and sliced navel oranges, are offered when in season. Mollie Langum, food, nutrition and health services manager, says offering seasonal produce helps keep costs for the salad bars down. 

Pages