Some years ago, I worked for a creative agency moving to a new location, neighboring a known specialty grocery chain. Among the reasons I was excited about the move was the prospect of offsetting my takeout lunch intake with salad bar hopping. On first visit, I surveyed the bar and saw all of the wonderful things, assembling a hodge-podge of covetable ingredients. At checkout, it was a bit steep for lunch, but I scuttled to my desk to enjoy the salad anyway. The trouble was, it was a big letdown. The components were okay together, but somehow it just wasn't as good as picking Joe salad from a menu. However, I wasn't discouraged. On return, I went in planning to make a Greek salad—one of my favorites. Mixed greens, fancy olives, tomato, red onion…no cucumber, but I used zucchini. Feta was missing, but I figured shredded mozzarella would be closer than bleu cheese. No Greek dressing, but Italian worked. Again at checkout, the salad was a bit more expensive than preferred, but it ...