Industry News | May 12, 2016

Crushed Red Loops in the Fruit with Salad Special

image used with permission.

Crushed Red, a progressive urban bake and chop shop franchise dishing up chopped-to-order salads and artisan-crafted whole-grain pizzas in an elevated fast-casual atmosphere, is excited to announce its summertime salad offering.

Available for a limited time only, Crushed Red welcomes National Salad Month (May) with its take on a sweet summertime salad: the cleverly named, Fruit Loop. The chopped-to-order blend of ingredients features mixed greens, fresh strawberries, fresh orange wedges, dried apricot, and is topped with Gorgonzola and candied walnuts. The salad is then tossed in an organic and refreshing berry vinaigrette for a light but filling meal for anytime of the day.

“Our inspiration for this salad was fresh, sweet, and seasonal. All three of those pointed to fruit, so we made an effort to add bursts of each of the elements to help create the nutritious and light Fruit Loop,” says Chris LaRocca, cofounder of Crushed Red. “When developing this new salad, we had a vision of our guests dining on one of Crushed Red’s patios and enjoying the Fruit Loop while sipping on a Sauvignon Blanc, Pinot Grigio, or a citrus-focused beer. We are confident every guest will find this to be the perfect summer salad.”

In addition to this limited-time salad offering, Crushed Red offers a variety of other artisan-crafted salads and pizzas as well as the option to customize your own salads and pizzas from a myriad of fresh ingredients. Each salad is chopped-to-order, prepared using a mosaic of colorful ingredients and organically dressed. The pizzas are built on the foundation of a whole-grain crust that was developed by Mike Marino, the former national director of baking operations for Panera Bread. The dough is stretched by hand, topped with an organic tomato sauce and then baked in a gas-fired oven and served up piping hot in just 90 seconds. Crushed Red also serves all-natural soups, savory appetizers, wine, and beer.

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

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