Chopped Salads and Doughnuts

For my last day at my internship, I was too lazy to make lunch for myself, so being the resourceful person that I am, I took this opportunity to sample a chopped salad. Apparently, it’s all the craze in the city, at least according to an article I read. Luckily for me, there was a Chop’t near the southwest corner of Madison Square Park.

I took a late lunch at around 2:30, and there were a couple of people in front of me: a middle-aged man with white hair around his temples and a suit and skinny women dressed in athletic clothing (probably Chop’t’s main demographic). The menu lets you tailor your own salad (or salad wrap). Everything is organic, of course, and there’s a seasonal menu, from which I ordered the Puebla Cobb. I think I spent about five minutes staring at the dressing choices. I haven’t done the math to see how many salad combinations are possible, but the number is certainly astronomically high.

There’s something to be said about watching the staff shred leaves of spinach and whole avocados into tiny little pieces. My salad had tortilla chips, which gave each bite a pleasant crunch. Plus, you do get every flavor in each bite. But here’s the thing: I don’t like salads for lunch very much. Although I’m sure it was very healthy and that I ate enough spinach to impress Popeye, this’ll be my first and last time eating the chopped kind.

On the flip side, in celebration of my last day, we had Dunkin’ Donuts at the office. For all I say about not eating processed, unhealthy food, those doughnuts taste like childhood, and I think I may be addicted to their artificially-colored frosting. (After elementary school slumber parties, our parents would always buy us these doughnuts for breakfast.) Ugh. I sound like a Mad Men episode.

I really have nothing else to say regarding this, but I was genuinely surprised how ingrained Dunkin’ Donuts is in my brain. It seemed significant at the time.

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