Pin on Pinterest

Snappy SaladsIf you happen to work near the Richardson-Campbell Road area and you are looking for a healthy and flavorful alternative to fast food, stop by Snappy Salads to see what is new on the menu.  Snappy Salads is an award-winning, eco-centric, guy-focused, and innovative new restaurant located at 320 W. Campbell Road just off the intersection of I-75 and Campbell Road in Richardson, Texas.

Snappy Salads offers a menu of unique salads that differ from traditional flair with a style and intensity of flavor combinations that cater to all but works to show men it is cool to try a salad every now and again. The restaurant’s take out bags display their belief in this philosophy that their salads are - so good, even guys like our salads.

While working in corporate America, owner and chef, Chris Dahlander, envisioned Snappy Salads as a result of his own frustration with finding an alternative to fatty burgers and fries while constantly maneuvering his tight work schedule. He launched the new restaurant with the goal to always serve high-quality foods while being mindful of the impact his choices may have on the environment.

Over the years, Chef Chris began to notice his tastes began to change. He decided to embark on creating radical and progressive new Menu Salads.  After 12 months of testing and tweaking, Snappy Salads now offers five new menu salads that clearly are challenging the preconceived notion that salads are just for lunch.  The Bam Bam Salad is power-packed with quinoa, spinach, arugula, artisan mix, dried bing cherries, hand-chopped almonds, red onion, red cabbage, pulled chicken and a handmade Sweet Parsley Vinaigrette.  The Speakeasy evokes all the nostalgia of a traditional hot-bacon dressing that gently wilts a bowl of spinach, onion, pulled chicken, sliced egg, and mushroom, but gets an update with a bacon brittle topping.  The Thai Chicken Lettuce Boats and Yellowfin Tuna Salad were so popular as featured salads, that they were easy additions to the menu.  And, without a doubt, the centerpiece of the new Menu Salads is the Chef’s personal favorite the Gaucho, with a grilled-to-order marinated beef tenderloin that crowns a mixture of artisan lettuce, udon noodle, tomato, cilantro, mint, peanut, savoy cabbage, mango, and fresh-sliced avocado.  The Gaucho is sure to create an army of raving fanatics just like the Grilled Avocado has done.

If you would prefer a spot of wine or beer to accompany your salad, you will be excited about the Xingu Black and Omission Lager gluten-free beers which are described as quite light and delicious. For wine lovers, Snappy Salads offers a nice iL Moscatto, a Caymus Conumdrum blended white, and Kenwood’s Pinot Noir wines in half-bottle servings. This ensures that your glass is always perfectly fresh.

The ambiance of the restaurant reflects Chef Chris’ attention to protecting the environment. All the tables and stools are made from reclaimed wood recovered from tobacco factories of the 1920s.  The delicate glow of lighting beams through recycled mason jars, wine bottles and Dr. Pepper bottles. All lighting energy is less than 350 watts which means less energy to run and less to cool. Chef Chris is also committed to having great teams to ensure a unique and personal customer experience. Chef Chris shares, “There are no “big I’s and little u’s” at Snappy Salads.”  The company has a policy where all team members start out as dish washers, including new managers. This ensures that every team member knows the importance of every detail in the restaurant and how all details merge to support the overall success of the restaurant.

Without question Snappy Salads is a great place to consider when thinking of high quality food, unique customer service, and a great place to gather for a guys night out for fun at the newest location in Richardson. Don’t worry North Dallas there is a new location opening September 6,2013 near SMU at Greenville Road.


Story by Cynthia Nevels and Teresa Walker, amateur chef and natural food enthusiast.

Pin on Pinterest

Paul and Stephanie Jarrett

There are new vitamin supplements, frozen and fresh health foods, and health products launched every day. If you are looking to make a lifestyle change you know how challenging it is to keep up with what is on the market. It is even harder to find samples of these products to find out for yourself what works for your body and what doesn’t before you invest your hard earned money.  

In 2012, Paul and Stephanie Jarrett had just finished running the San Francisco half marathon. They were given a bunch of different samples of healthy products. “It was fun to receive them, but it got us thinking about how none of the companies were at the event gathering market data – and how difficult it must be for those companies supplying the samples to measure the return on their investment (ROI),” shares Paul.

Stephanie Jarrett worked in the nutrition industry and knew how difficult it can be to determine the ROI of distributing samples, and the industry spends billions doing it.

An idea sparked and in 2012 they launched Bulu Box. Bulu Box is a fun and easy way for people to discover vitamins, nutrition or other health products. You just sign-up for a monthly or annual subscription, and Bulu Box will send you a box filled with different premium sample products based on your health needs. You share what you think about the products by completing online surveys and engaging in social media promotion. In exchange, you receive points that convert into cash which you can then use to buy the full-size version of the products you like.

The company is growing and has already secured $550,000.00 in capital and is working day and night to close their next round of $1 million for their startup. They are raising capital to invest in hiring more talent, investing in marketing and boosting their advertising.  

“We have found people want functional foods, foods that serve a purpose,” states Jarrett. We look forward to seeing how this company fairs in combining health, nutrition and purpose on Main Street. To learn more or order your first Bulu Box visit and sign up for your first month.  To listen to Paul’s latest interview on Disrtupt Radio click here.

Story by Cynthia Nevels, amateur chef and natural food enthusiast.