Salads don’t have to be boring. Lettuce surprise you with new ways to serve the green stuff.
Put a Lid on It
At The Estate, a historic event venue in Atlanta, Legendary Events placed a cylinder salad upside down on every place setting. When it was chow time, the servers raised the glass with a slight circular motion, and the salad spilled out perfectly onto each plate.
Pinch Food Design in New York crafted these inventive cracker pillows that attendees break open with a maraca to reveal a Greek salad with cucumber, feta and fried eggplant.
A Snip Here and There
A cut-and-create salad bar is all the rage at Capital Hilton in Washington, D.C. Attendees grab a pair of scissors and slice up greens and other produce, and then servers provide a protein to make it a hearty—but not overwhelming—meal.
A Cut Above
A sushi tuna salad becomes much more engaging when served in a sardine can with red and golden beets in ginger dressing. The creatives at Pinch Food paired it with potted, trimmable microsalad that can be snipped and placed on the plate before spooning the tuna over the greens.