History
In what way does a "Salad Bar" function in a restaurant?
Salad
The Romans and ancient Greeks ate mixed greens with dressing. In his 1699 book, "Acetaria: A Discourse on Sallets", John Evelyn attempted with little success to encourage his fellow Britons to eat fresh salad greens. Mary, Queen of Scots, ate boiled celery root over greens covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs. The United States popularized mixed greens salads in the late 19th century; other regions of the world adopted them throughout the second half of the 20th century. From Europe and the Americas to China, Japan, and Australia, salads are sold in supermarkets, at restaurants and at fast food chains. In the US market, restaurants will often have a "Salad Bar" laid out with salad-making ingredients, which the customers will use to put together their salad.