New York Times Reports That People Eat Chopped Salads

WASHINGTON, DC- OCTOBER 16: Washington Post's Tom Heath (L) gets some advice on using a mezzaluna (chopper) from Chop't Co-founders Colin McCabe (C) and Tony Shure (R) on Tuesday, October 16th, 2012. (Photo by Tracy A. Woodward/The Washington Post)
Salad-related activity. Photo: Tracy A. Woodward/The Washington Post/Getty

According to the New York Times — and this has not been confirmed by other sources, mind you — a lot of people eat chopped salads these days for lunch:

It has come to this: chopped salad in a drugstore. It’s the final frontier for a lunchtime fad that started in the city’s fine-dining restaurants, spread to delis and cafes, and took a downward dip to fast casual restaurants like T.G.I. Friday’s, Quiznos and Arby’s. Subway recently announced that it would serve any of its six-inch subs as a chopped salad, minus the bread. In other words, New Yorkers can now get a chopped salad just about any place except a gasoline station.

The Times describes a system in which customers choose the toppings they want on their salads:

Ordering a chopped salad is like buying a car. You start with a base price that includes a limited number of toppings, usually four or five. After that, each addition costs extra. How much depends on the ingredient. At Chop’t, tomatoes, black beans and chickpeas each cost 59 cents, feta cheese costs 99 cents, smoked bacon costs $1.49, and steak tops the list at $3.49.

Some people appear to enjoy certain ingredients more than others? Again, this is according to the Times.

Chopped-salad devotees tend to take a hard strong line on toppings. “I really like what I think is the secret ingredient, lentils,” said Sue Cameron, a lawyer who gets her salads at Hale and Hearty in Chelsea Market or the West Side Market on Seventh Avenue near 14th Street. Also on the list: blue cheese, dried cranberries, celery. 

Take it all with a grain of salt for now.