Industry News | March 17, 2014

Salata Adds More Green to Its Menu this Spring

Houston-based Salata, the “Next Generation Salad Bar,” offers fresh, healthy choices on its salad bar this spring with the addition of four new seasonal items. The restaurant will offer kale, asparagus, green beans, and zucchini for guests to customize their salads and salad wraps. The spring bounty will be available at Salata’s 30 locations in Texas and California from March 17 to May 16.

 

Known for providing guests an array of choices of fresh, healthy ingredients at one set price (rather than by weight), Salata’s new seasonal ingredients are among the first limited-time offers featured on its extensive salad bar. Kale – one of 2014’s top nutritional trends – will be offered as a new leafy option for a salad base along with other staples including spring mix, Salata mix, spinach, and romaine hearts. Asparagus, green beans, and zucchini add even more green to Salata’s selection of more than 50 toppings to customize each salad and salad wrap order.

 

At Salata, we strive to offer our guests a wide variety of high-quality ingredients, with both taste and health in mind,” says Salata founder Berge Simonian. “Seasonal items allow us to bring our customers ingredients they’ve asked for, with superior nutritional benefits and great taste. We think these new options will be a big hit.”

 

All of Salata’s locations are certified gluten-free and its customizable menu can accommodate guests with a wide range of food allergies.

 

Salata’s signature salads and salad wraps are handmade and tossed for the customer from a wide variety of pure ingredients – including lettuces, vegetables, beans, fruits, cheeses, seeds, nuts, house-made dressings, and more. Protein can be added for a small additional charge. Diners can also purchase freshly prepared soups, breads, and desserts or have a salad bar delivered through the chain’s catering program.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.