Industry News | November 20, 2014

Salata Expands Menu with Three New Vegan Options

image used with permission.

Houston-based Salata, a fast-casual salad bar concept, expanded its variety this fall with the addition of three new vegan proteins: quinoa, falafel, and tofu.

Now permanently on the menu at all 40 Salata locations, the new items offer guests more fresh, healthy choices for their salads or wraps. The quinoa, packed with fiber and loaded with antioxidants, is steamed and served with fresh chopped parsley and is also an ideal option for gluten-free diners. Calorie-smart falafel is baked in-restaurant daily and can be added to any salad or salad wrap, whole or broken into pieces depending on guest preference. And the new, baked tofu is marinated in a special house blend of seasonings for guests to enjoy.

“Our mission at Salata is to provide our guests with both quality and variety,” says Salata founder Berge Simonian. “The new freshly made vegan items provide a new twist for guests who don’t eat meat or for those looking to add unique flavors and textures to their salad and salad wraps.”

Salata’s signature salads and salad wraps are handmade and tossed with the customer’s choice of a wide variety of pure ingredients, including lettuce, vegetables, beans, fruits, cheeses, seeds, nuts, house-made dressings, and more. Salads and wraps are sold for a set price rather than by weight, with a slight upcharge for proteins. The new vegan proteins are available for an additional $2 in a wrap or small salad and $3 in the regular salad.

The restaurant has also introduced artichoke hearts as an add-on, available for $1 in either a salad or wrap. 

The expansion of vegan items is just one more way Salata’s customizable menu can accommodate those with special dietary needs. All locations are also certified gluten-free.

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

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