All I wanted to do when I opened the first Snappy Salads was to offer people like me a high-quality salad in a place with a cool vibe. That was 2006 and I still have the same goal today.

All I wanted to do when I opened the first Snappy Salads was to offer people like me a high-quality salad in a place with a cool vibe. That was 2006, and I still have the same goal today.

It all started when I worked in corporate America. I was always running late. My morning meetings would run long and the afternoon hours were booked, so I often scarfed down an unhealthy lunch in front of my computer. When I did get a chance to eat what I really wanted, it was a salad. But what I didn’t like was sitting all by myself in a restaurant with food I didn’t really like because it was poor quality or not made the way I wanted it. I was frustrated, hungry, and overweight. So, I decided to open a place that would fit my life, my style, my needs. With this as my inspiration, Snappy Salads was born.

I love food. Actually, I love quality food. This is the reason that we prepare all of our produce on site; make our soup and dressings from scratch at each location using high-quality ingredients like California Olive Ranch Extra Virgin Olive Oil, 3-leaf Balsamic Vinegar, and preservative-free mayonnaise; fresh-grate Parmigiano-Reggiano from Italy over your salad; source sustainably grown hothouse tomatoes; grill all-natural chicken and grass-fed beef tenderloin over mesquite; and sauté wild-caught Sockeye Salmon to order. I know that there are a lot of uninspired salads out there that don’t do anything to change your existing perception that salads are worth center-of-the-plate status. I am very proud of the food we serve and the people who serve it to you.

My team members are the ones who deserve all of the credit – not me. They are committed to doing their best to make your dining experience so good that you want to come back again tomorrow. I am so very proud of their dedication to this mission and feel privileged to say that I am on their team. We know that you, the guest, sign our paycheck.

I want to be a good steward of this great Earth, and therefore have chosen to spend a little more to help in this effort. Our gathering tables are made from salvaged wood, and the lighting in the dining area is energy-efficient. Each location recycles compact fluorescent light bulbs (CFLs) and batteries at no cost, and we hold electronic waste recycling roundups twice a year. Our cups, utensils, and take-out containers are made from annually renewable resources and are compostable, and the straws are made out of paper (look up “Pacific Garbage Patch” on YouTube sometime). It’s just part of who I am, and so I have made it part of who we are. We earned the City of Plano’s first Green Business Certification because we continue to make the Earth a priority.

Admittedly, it seems a little overwhelming the first time you walk in, so if you are a first-time guest, please ask for a manager who can explain the ordering process and answer any questions that you may have about the menu and offerings. Oh, and always ask for a free sample of our house-made soup – you’ll be glad you did.

I appreciate the opportunity to serve you the highest quality salad you request as fast and efficiently as possible. The more you learn about us, the more I am sure that you’ll appreciate what we’re doing and why. I am looking forward to sharing a few more stories with you and serving you again soon. Thanks for making it Snappy.  See you tomorrow!

Chris Dahlander