Snappy Salads, Dallas-based eco-friendly salad concept, is opening its seventh location in Irving, Texas, on Monday, February 10, 2014. Founded in 2006, Snappy Salads continues a determined pace of growth so that consistency, quality, and service are not compromised.
The Irving location combines all of the elements that define the Snappy Salads experience. The restaurant will incorporate environmentally aware building materials like reclaimed wood, recycled porcelain, beer and wine bottle countertops, low-watt lighting, and long gathering tables that promote neighborly conversations. The newest location features salvaged wood from Pleasant View Baptist Church, which was built in the 1920s with trees that are thought to have predated the Jamestown Settlement in 1607.
The Las Colinas area has experienced a resurgence of growth over the last three years and not only has a large daytime population of young professionals, but also an expanding area of new homes in the immediate area.
“We’ve been searching for the perfect location in Las Colinas for quite a while. We found a prominent building with plenty of parking in an easily accessible portion of MacArthur,” says Chris Dahlander, founder and CEO of Snappy Salads. “We’re especially excited about this location as we are adding a serene outdoor seating area overlooking a grassy knoll that will provide our guests a respite from their normal active lives.”
Snappy Salads is located on the east side of MacArthur just north of Tuscan Drive between Highway 114 and the George Bush Tollway. Like all other locations, Snappy Salads in Las Colinas will offer online and call-ahead ordering, as well as catering for the convenience of its guests.
Snappy Salads’ Grilled Avocado Salad combines red leaf lettuce; iceberg lettuce; a corn, black bean, and poblano relish; grilled avocado and thick-sliced tomato; queso fresco; house-made Chipotle-Lime Vinaigrette; and Mexican crema. Snappy Salads offers more than 14 distinctive options as well as a create-your-own option. All soups and salad dressings are made on site at each location. Chicken and sirloin are cooked over mesquite, and produce is received three days a week in order to serve the freshest salad possible.
“All I wanted to do when I opened the first location was to offer people like me a high-quality salad in a place with a cool vibe. My main mission continues with this newest location,” Dahlander says.
