![]() With ten different dressings, five types of seasoned chicken, roasted turkey, salmon, shrimp, crab and seafood mix, the possibilities are overwhelming in the best way possible. ![]() Photo by Lindsey Craun.Īfter the veggies comes the fun part: adding the dressing and meat. Veggies, nuts, berries, cheese and seeds for an amped-up salad. Salata offers just about every salad topping you could dream up: from sundried tomatoes and mushrooms, to pumpkin seeds and chickpeas, they’ll have you covered. Servers then pass my large, silver bowl down the line, filling it with various veggies of my choosing. After deciding to go with a salad, I choose between an array of greens-romaine hearts, spring mix, spinach and “Salata mix” (a combination of the three). I walk in to find a Chipotle-style assembly line that exclusively serves salads, wraps and a few types of soup. Luckily for me, Salata offers a (literally) fresh take on the salad bar, and a health-nut’s dream-a rare find in San Antonio. And who knows how many dirty fingers have reached for that ranch-dressing ladle? Dare I take that chance? Now, typically for me, the thought of a salad bar prompts groans, cringes, and a “no thanks.” Filling a bowl with browned lettuce, dry meat and questionable veggies sounds far from appetizing. ![]() A few minutes of scrolling brought me to a new, healthy restaurant off of Sonterra. I consult Google and find a list of restaurants in the Stone Oak area near my workplace. It’s a quarter to noon at the office and once again, I have no clue where to head for lunch. ![]()
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