13:I[2754,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],"default",1] 14:I[8387,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],"default",1] 16:I[2972,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],""] 15:T574,

When Did Restaurant Salads Get So Big?

In recent years, restaurant salads have transformed from light, modest side dishes to massive, meal-sized platters that often contain more calories than traditional entrees. This dramatic shift reflects broader changes in American dining culture and portion expectations.

The trend of oversized salads can be traced back to the late 1990s and early 2000s, when restaurants began competing for customer attention by offering increasingly generous portions. What was once a simple side salad has evolved into a complex, calorie-laden meal that can easily exceed 1,000 calories.

Several factors contribute to this phenomenon:

Consumer perception of value: Larger portions make customers feel they're getting more for their money
Marketing strategies that emphasize abundance
The rise of health-conscious dining that paradoxically celebrates massive 'healthy' meals

Nutritionists warn that these oversized salads, while appearing healthy, often include high-calorie additions like crispy chicken, abundant cheese, and creamy dressings that significantly increase their nutritional impact.

For health-conscious diners, the solution is simple: request half portions, share dishes, or ask for dressings on the side to maintain control over portion sizes and calorie intake.

Restaurant Salad Portions on FusePop