Salata jumps on hot vegan trend with new permanent menu additions
Jumping on the increasingly popular vegan bandwagon, salad chain Salata has added three new vegan proteins to the menu at all of its 40 locations: quinoa, falafel and tofu. They are a permanent part of Salata's 50-plus options for salad toppings or wrap fillings.
The quinoa is steamed and served with fresh chopped parsley; it's also good for gluten-free diners. Falafel is baked daily and can be added whole or broken into pieces. Tofu is marinated in a special blend of seasonings.
"The new vegan items are freshly made and provide a twist for guests who don't eat meat," says Salata founder Berge Simonian. The new proteins can also add unique flavors and textures to salads or wraps.
Vegan options are becoming a more common addition to menus, embraced even by national chains such as Chipotle, which added a spicy-tofu scramble called Sofritas to its menu in October.
Salata, which has 10 locations around Dallas-Fort Worth, including Preston Center and Uptown, bills itself as the "next generation salad bar." Its salads and wraps are tossed with a choice of a wide variety of ingredients, such as lettuce, vegetables, beans, fruits, cheeses, seeds and nuts.
Salads and wraps are sold for a set price rather than by weight. Proteins are available for an upcharge; the vegan proteins are $2 extra for the small salad or wrap and $3 for the regular salad.
Founded in 2005, Houston-based Salata has nearly 40 corporate-owned and franchise locations in Texas and Southern California, with plans to open 40 more by 2016.