Inspired salads fill niche on Harmony corridor

Europeans sniff at what they call the “American salad,” that plate of greens put in front of wild-eyed diners who cannot wait to stick a fork in something, anything. Restaurateurs Marley Hodgson and Dan Long might agree.

“We think too many restaurants make salads an afterthought,´ said Hodgson. “We take food very seriously. Fast casual is not fine dining, but that’s no reason for it not to be good.”

Anyone who has sampled the salads at Mad Greens Inspired Eats – and pondered the possibilities of 27 original dressing recipes made in house-understands that levity and seriousness go well together.

“Dan and…