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 having my manhood called into question because I 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.

Snappy Salads is loved by our guests because we make our dressings and soup in house with the best quality ingredients we can source, hand-cut our vegetables, and grill chicken and steak over mesquite. Snappy Salads has become the standard for high-quality salads served quickly in an environmentally friendly manner and earned the first Green Business Certification from the City of Plano, TX, in 2013. Snappy Salads is committed to limiting the negative impact the restaurant makes on the environment through myriad ways. The salad containers and drink cups all are made from renewable resources; salvaged materials are used for chairs and tables; CFLs and batteries can be recycled every day at all eight Dallas area locations.