Restaurants adjust their salad preparation to travel better during coronavirus pandemic

Dealing with disruptions Nate Weir, vice president of culinary at Modern Restaurant Concepts, which operates two fast-casual concepts — Modern Market Eatery and Lemonade — said the Denver-based company had good relationships with their suppliers, which has helped in managing supply-chain issues. Another spring salad, the Turmeric Veggie, had baby greens topped with roasted garlic, rainbow carrot, marinated beet, watermelon radish, grapes, goat cheese, heirloom rice and toasted sesame seed with turmeric ginger dressing. An example is the Dream Dinner’s Mediterranean Salad with Chickpeas & Feta, which involves cooking grains, heating sliced almonds, tossing the grains with a blend of string beans and chickpeas, tossing it in a vinaigrette and topping it with crumbled feta and the toasted almonds.