Garden Fresh Salad Bar Picks

Hello Jason’s Deli Family!

With summertime coming up soon, we wanted to dive a little deeper on into what makes our salad bar so great. With fresh, wholesome ingredients and an organic selection, we think it’s the best salad bar around. 

Here’s what some of our Jason’s Deli peeps pick for their salads:

Gracie Prasanson, Director of Sales
Field greens, onions, zucchini, cherry tomatoes, green peas, bell peppers, broccoli, 4 green olives and hummus; topped with oil and vinegar.

Ragan Edgerly, President
Iceberg lettuce, cucumbers, carrots, kalamata olives, 2 hard boiled eggs, organic spinach, broccoli, hummus, giardiniera, cranberry walnut mix, and a little bit of balsamic dressing.

Brandy Butler, Director of Marketing
Salad bar lettuce, cucumbers, tomatoes, bell peppers, feta, kalamata olives and balsamic dressing, with a side of grilled chicken.

Brandon Hudson, Corporate Chef
Salad bar lettuce, cucumber, broccoli, peas, coleslaw, bacon bits, feta, sunflower seeds, crispy onions, giardiniera and topped with jalapeño ranch.

Kelly Finley, Business Coach
Spinach and iceberg lettuce, onions, bell pepper, Asiago, cajun mix, ranch, with a side of grilled chicken, usually.

Amy Schuster, Director of Project Management
Spinach, tomatoes, carrots, mushrooms. cucumbers, zucchini, peas, feta, eggs, giardiniera.

Michele Kemplay, Director of Human Resources
Romaine lettuce, a little spinach, tomato, raw onion rings, broccoli, carrots, apples, cranberry walnut mix, crunchy onion mix, one tablespoon of potato salad with Thousand Island on the side.

Troy Cormier, Chief Executive Officer
Salad bar lettuce and mixed greens, cucumbers, tomatoes, mushrooms, green olives, shredded cheddar, egg white, spicy giardiniera, honey mustard dressing (all chopped up together), with 
zucchini with roasted red pepper hummus on the side. On occasion he substitutes our fabulous garlic toast for those zucchini sticks. 

Tracey McClure, Food Safety Specialist
Spinach, mixed greens, bell pepper, broccoli, cucumber, tomatoes, baby carrots, zucchini, crunchy onions or red onion rings, boiled eggs, chicken breast or salmon, with jalapeño ranch dressing. She also likes to order apple slices with a side of peanut butter for an afternoon snack!

Blake Parker, Chief Innovation Officer
Salad bar lettuce, spinach, kalamata olives, red bell pepper, a scoop of pasta salad, roasted corn and black bean salad, and potato salad (to confirm quality), giardiniera, and garlic toast.

Abigail Nivens, Marketing Specialist
Field greens, carrots, tomatoes, pickles, bacon bits, roasted red pepper hummus, ranch dressing, a side of turkey, and an order of chips & salsa. 

Next time you order a salad bar, feel free to try these “recipes” out. We’re not saying they’re salad bar experts, but they do eat a lot of salad bars. ;)

It’s a family thing.™


 

Back to Deli Blogs