If you’re like me, you grew up eating “salad” the way we do at my grandparents’ house: lettuce, tomatoes, cucumbers, carrots, celery, bell peppers, and radishes served with myriad bottled dressings from the fridge.
A family favorite is Ott’s, though I’m thinking that one is pretty niche because no one I know has heard of it.
When St. Louis Bread Co., which became Panera to the rest of the world, came on the scene when I was in high school, salads became something else to me.
Who knew there were so many ways to enjoy it?
And yet, in my house, we invariably default to lettuce, cucumbers, tomatoes, and bell peppers. Maybe we’d add hard boiled eggs if we already have them in the refrigerator. I realize other restaurants had awesome salad options before Panera entered my life in the 90s, but I grew up sheltered in the Midwest, and am a creature of habit.
Enter salad kits. Now, a culinary team has carefully curated the ingredients to give us that restaurant experience at home. It’s all there together, ready to toss into something fabulous.
My household, like many others in the country if you go by the sales figures for salad kits, is hooked.
Indoor farming operations are expanding their options. BrightFarms reached out to me to try some of their new Crunch Kit salad kits.
Watch and see what we thought of them.
