Far beyond the simple iceberg lettuce and bottled dressing of our youths, mercifully past the canned pear half resting on a limp lettuce leaf, we have become a salad-crazed nation. Most restaurants, including fast food shops, feature meal-sized salads with savory ingredients, from avocado to fried chicken strips, drenched in honey mustard or chipotle ranch dressing, driving up those calorie counts. Salad bars took the country by storm in the 1970s, and eager diners loaded up their plates with dozens of offerings. Anyway you slice it, we devour them with gusto and without guilt. After all, it’s salad.