About Us - Snappy Salads

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 because there were no other options. 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 that was designed for women. 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 have always been interested in food. My mom likes to tell the story about the time when I was 11 years old. One fateful Saturday morning I walked into the kitchen and announced that I wanted to bake a cherry pie – so I did. Just a few years later, while on a family trip to New York City, I ordered Duck à l’orange which resulted in some really perplexed looks from my mom and dad after I ate the entire meal. On my Boy Scout campouts I wanted to cook lobster and steak. Of course my parents didn’t give in to that request, but it was quite telling of my interest in food at an early age.

This love of food is the reason that I prepare all of my produce on site; make my soup and dressings from scratch at each location using high-quality ingredients like California Olive Ranch Extra Virgin Olive Oil, 3-leaf Balsamic Vinegar, Parmigiano-Reggiano from Italy, and Maytag Blue Cheese; grill all-natural chicken and hormone- and antibiotic-free steak over mesquite; and sauté wild line-caught Sockeye Salmon to order. I do all of this in order to live up to my tagline, “So good, even guys like our salads” because I know that there are a lot of uninspired salads out there that don’t do anything to change your existing perception that salads don’t worth center-of-the-plate status. I am very proud of the food we serve.

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. My gathering tables are made from salvaged wood, my countertops from recycled materials (porcelain, beer and wine bottles) and the lighting in the dining area is energy efficient. Each location recycles compact fluorescent light bulbs (CFLs) and batteries at no cost and I hold an electronic waste recycling roundup twice a year. My cups, utensils, and take out containers are made from annually renewable resources and are compostable, and my straws are made out of paper. It is just part of who I am, and so I have made it part of who we are. If you want more information about how you can do the same, or just want to share some comments with me, send an email.

The Texas Restaurant Association recently recognized us with the “Restaurant Neighbor Award” for our commitment to our community. We have been active in supporting Movember (men’s health awareness), Days of Taste (nutritional education for underprivileged youth), and will never turn down a request for a charitable donation. I enjoy giving back to the community that supports me.

I use “I” throughout this letter because I personally take responsibility for everything that happens at Snappy Salads. At the same time, the reality is that I am nothing but a supporter and ambassador for the team that makes all of this happen each and every day. My team members are the ones who deserve all of the credit for your glowing comments about the food and service – not me. They do 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.

OK, last thing…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 so that we 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 the 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. See you tomorrow!

Chris Dahlander