Originally Posted by
PDXPremier
Totally agree about the salads...they use to have a nice crunch to the lettuce whether it was romaine or iceberg and they were clearly closer to restaurant size especially when served as a separate course. That chef salad from years ago looked delicious! They could easily solve the roll issue by having a warmed bread basket like they have on AA...then you could have multi grain or sourdough.
The entree salads were indeed very good. I remember being served these frequently on lunch flights I took between about 1997 and 2005 up and down the west coast. In particular, I remember a Greek salad with chicken that was very good.
AS attempted a bread basket on transcons for a while but it didn’t last very long. I agree with you that even the salads shown circa 2019 look far more fresh and appetizing than the bowl of hummus with a couple veggies floating in it currently making the rounds.