Salad Bar on Fire This Spring

A review of what the salad bar offers


Zoey Ueland

The salad bar is filled with delicious toppings to build your salad.

Zoey Ueland, Co-Editor-in-Chief

In a list of lunch options,  ranging from the main hot lunch, to the improved power bowl station, the sandwich bar, off-campus Kowalski’s, Chipotle, Pancheros runs, or even the “vendies,” the salad bar may not be among top choices. However, throughout my three years at the Upper School, it has remained one of my favorites as I enter the packed floors of the lunchroom each day. 

Seemingly recently updated, the two options for greens provide various bases for salad each day. A staunch hater of spinach, my choice falls between arugula and romaine. As for toppings, I regularly choose tomatoes, cucumbers, carrots, peppers, olives, and snap peas. I appreciate their other options, banana peppers, various cheeses, and dried fruit, but don’t regularly choose them.

Though I am a fan of many types of salads, by mid-day I am drained and in need of protein to keep me sustained throughout the remainder of the school day. While various types of chicken are regularly available in the silver boxes, as a vegetarian, protein in the salad bar is hard to come by. I would happily incorporate tofu into my salads each day. Chickpeas, another source of protein used to be readily available, but were removed.

As for the dressing, I’m fairly picky. The balsamic vinaigrette, though occasionally strange in texture, is perfectly tart, tangy, and sweet. Yet, aside from the vinaigrette, the other dressings aren’t to my liking.

Other additions to the salad bar, including the premade salad, provide another light lunch alternative. Recent favorites include pesto pasta, soba noodle salad, and their Mediterranean mix.