Bounty in Balance – Healthy and Affordable

Seven years ago, with the global economy about to be sideswiped by the Great Recession, I launched Michigan-based The Big Salad, a health-conscious chain of eateries appealing to budget-conscious consumers.

The Big Salad isn’t an ordinary open salad bar with patrons dipping hither and yon for their desired mix. Rather, salad chefs, who undergo at least 15 days of training, are positioned behind glass partitions ready to assemble meals to customer specifications. We estimate there are millions of salad permutations atop our iceberg, romaine and spinach bases, given more than 40 toppings and 30 dressings are available at each store. And in addition to offering each salad in a wrap, Big Salad also sells sandwiches and a wide variety of soups.

Mindful of the out-of-reach costs for organically certified food for the masses, I sought the smart middle ground of those determined to eat healthy yet affordably in a casual family setting. For those wanting only organic—and willing to pay a…