The Weirdest Toppings Americans Put on Their Salads, From Unlikely Fruits to Candy, and the Heated Debate Over Hot Dogs

FROM marshmallows to meatballs, beef jerky to hot dogs — a new study finds how Americans are expressing their creative taste buds when it comes to salads, along with what the perfect salad looks like.

A survey of 2,000 North American adults revealed the strangest salad ingredients people have ever used before, including banana, peanut butter, peppermint and popcorn.

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Aside from the occasional weirdness of the topping, most people stick to the classics for their salads.

The best toppings were cheese (42%), tomato (37%), bacon (30%), croutons (28%) and cucumber (27%).

Additionally, the best salad dressings are ranch (50%), Italian (30%), and Caesar (25%).

But for 61%, the real “main character” of the salads are the vegetables involved.

The best were romaine lettuce (46%), iceberg (44%), spinach (32%), spring mix (30%) and crispy green lettuce (26%).

Commissioned by Bright Farms and conducted by OnePoll in celebration of National Salad Month, the study found that salads are more appealing depending on the dressing (56%), lettuce quality (42%), toppings (40%) and harmony of different flavors (20% ).

More than half (57%) said freshness level was the biggest factor in determining how appetizing a salad is.

In fact, 78% said they would refuse to eat salad when the vegetables became soggy.

More than half (55%) admitted that their lettuce being unexpectedly soggy led them to eat something less healthy.

Four in five (82%) said the lettuce in the fridge went bad faster than they expected, and as a result, 61% of them had to make an extra trip to the store.

Sixty percent said they sometimes even forget they have lettuce in the fridge and it takes them up to three days, on average, to remember it’s still there.

The average person has to throw away the lettuce they planned to use in their meals because it went bad at least twice a month.

“If done correctly, a salad can be a perfect meal that combines satisfying flavors, textures and beautiful colors,” said Jessica Soare, Senior Director of Marketing at BrightFarms.

“We can see here that people appreciate leafy greens.

“It’s important to have a strong base for your salad, allowing all the other pieces to come together in a harmonious and tasty way.

“Otherwise you’re left with something that just doesn’t feel right.”

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RESTAURANT OR HOME?

The results also revealed the popularity of salads as a weekly meal option and the habits Americans have developed around eating them.

Seventy-eight percent of respondents eat at least two salads a week, and the average person eats leftover salad for up to two days after it’s made.

More than half (53%) would also consider pasta salad to be a type of salad, although many did not agree with other similar common food arguments.

For example, 55% do not consider hot dogs to be sandwiches and only 4% prefer cold pizza.

More than a quarter (26%) also believe they could turn any type of sandwich into a salad.

Respondents were practically divided on where they preferred to eat salads.

Forty-six percent said they are more likely to eat salads while dining out, citing that restaurants are more creative than what they make at home.

Almost half of those interviewed (43%) said that it is better when someone else prepares it and another part (34%) believes that it takes a lot of time to prepare salads at home.

Meanwhile, 48% said they prefer to make salads at home.

Salad makers said that when purchasing lettuce, they prioritize freshness (73%), flavor (46%) and crunch factor (37%) in what they buy.

And 73% believe that lettuce grown and packaged closer to the point of sale is fresher than lettuce grown and packaged further away.

“Everyone deserves a fresh salad that leaves them satisfied with their choices,” Soare said.

“One that maintains crunchiness, freshness and delicious flavor. After all, anything can be a salad if you want!”