Little Salad Bar Southwest Chopped Salad Kit
Photo: Open Food Facts contributors (CC BY-SA)

Prepared salads

Little Salad Bar Southwest Chopped Salad Kit

Score

Okay 40 out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes

Why it scores 40

Little Salad Bar Southwest Chopped Salad Kit scores 40 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Sugar: An added sugar. Strong
  2. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. minus 7.5 points 6 kinds of ultra-processing markers: Industrial additive classes found: anti-caking agent, color (added), flavor enhancer, flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. Emerging

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Southwest Chopped Salad Kit

START100

Ingredients

  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Soybean oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Xanthan gum minus 2.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Natural flavors minus 1.5 points
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [9][8]
  • Vegetable oil (unspecified) minus 1.5 points
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Maltodextrin minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Yeast extract minus 0.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Silicon dioxide minus 0.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Powdered cellulose minus 0.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Natamycin minus 0.5 points
    Regulatory Health Canada permits it only in listed foods, such as on the surface of cheese. [10]
subtotal−31.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 6 kinds of ultra-processing markers minus 7.5 points
    Emerging Industrial additive classes found: anti-caking agent, color (added), flavor enhancer, flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [8]
subtotal−25.5

Nutrition per 100 g

  • Sugars 8 g / 100 g minus 3 points
    Strong Contains some sugar. [1]
  • Saturated fat 3 g / 100 g minus 3 points
    Strong High in saturated fat. [11]
  • Salt 0.7 g / 100 g minus 3 points
    Strong High in salt. [12]
  • Fiber 7 g / 100 g plus 4 points
    Strong A good source of fiber. [2]
  • Protein 10.5 g / 100 g plus 2 points
    Info A good source of protein. [2]
subtotal−3

TOTAL 40Okay

100 − 60 = 40

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in fat (above the front-of-pack "high" level). [13]


GTIN 04099100087031 · 2026-09-17

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy140 kcal
Fat21 g
Saturated fat3 g
Carbohydrates30 g
Sugars8 g
Added sugars1 g
Fiber7 g
Protein10.5 g
Salt0.7 g

Serving: 3.5 portion (100 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

green cabbage, green leaf lettuce, kale, red cabbage, carrots, green onions, water, distilled vinegar, soybean oil, cultured buttermilk, sugar, egg yolk, salt, tomato paste, chipotle pepper puree, lemon juice concentrate, xanthan gum, dried garlic, ground red pepper, dried onion, spice, chipotle chili pepper, chili powder, dried green onion, spice, garlic, smoke flavor, onion juice powder, natural smoke flavor, extractive of paprika, tortilla strips, enriched corn meal, vegetable oil, salt, cheddar cheese, milk, salt, cultures, enzymes, whey, buttermilk, cream, salt, maltodextrin, autolyzed yeast extract, natural flavors, dehydrated onion, citric acid, lactic acid, extractive of paprika, silicon dioxide, sharp white cheddar cheese, pasteurized milk, cheese culture, salt, rennet, powdered cellulose, natamycin

Allergens and diets

Contains: Milk, Soy, Wheat, Egg

  • Not vegan
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  5. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  6. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  7. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  8. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

  9. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  10. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  11. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  12. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org