Salad Bar Servings

I usually cook for two people. When I reduce a recipe that makes four or six servings, I usually need half of an onion or pepper, or just one rib of celery. The rest goes to waste. I solved this by visiting my local supermarket’s salad bar. There, I can get as much sliced onion, pepper or celery as I need for my meal with no fuss or waste. At first glance, it seems more expensive, but not when compared to food that’s not used and is eventually thrown away. It’s time-saving, too, because I don’t have to clean or chop the items. —Bob Sulenski, Silver Spring, Maryland