The taste of color.(Menu Trends: healthy eats)

From: Restaurant Hospitality | Date: September 1, 2006| Author: Shee, Jody | Copyright information

It's one of those amazing marvels of nature. The most colorful fruits and vegetables you can dish up to guests happen to house the most nutrients. But that can be your little secret.

Advance the cause of nutritious restaurant food by experimenting with rich, vibrant, colorful vegetables. Who wouldn't love that?

Instead of basic potato salad, consider a special featuring purple Peruvian potato salad. The potato's deep purple skin and flesh add drama. The color ...

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