Chefs across the country seem to be jumping on its built-in craveability and retro sensibility, then updating it for today’s foodservice landscape. Interestingly, it seems to be taking a turn toward the plant-forward side of things, leading with a wholesome combination of ingredients.
And when looking at the trend in indulgent vegan food, taco salads are making a play, loading up on crispy tortilla strips, creamy avocado and rich dressings.
Here are four sightings that signal an opportunity in the salad category—a popular area for modern menu development that demands fresh, creative spins on fan favorites.
