What is Salad Labs?
We are a carefully assembled team of scientists, engineers, product experts and former Sizzler employees working around the clock to refine the serving spoons for cream- and cheese-based dressings with the goal of keeping them from dripping all over the oil-based dressings in buffet settings, because some of us don’t want Ranch dressing in our vinaigrette, and some other people clearly don’t care.
Okay. Now that joke is out of everyone’s system and no one has to make it again. Your email subject line is going to be exceptionally witty, we know, but seriously. It’s over now.
What Does Salad Labs Build?
We build social networks that facilitate conversation, content-sharing and even gaming around the subjects people love to know about. We’re constantly scouring the web’s most pertinent sources for the latest news on these topics to keep people informed, and we build communities around these shared interests. We allow users to choose who and what they want to hear about, with an engaging game layer where they can prove they knew it first.
Our flagship product, Pop Salad, focuses on the celebrity space.
Who’s on Your Team?
You can check out all our bios on our team page. We can tell you in advance that we’re all very important.
Can You Please Build a Custom Game for My Thing That I’m Doing?
We’d love to! Please use our contacts page to get in touch with our business development team.
So Then Is Nobody Doing Anything about the Ranch Dressing Issue at Salad Bars?
We told you that joke was over.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.
Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.
Place the lettuce, onions, tomato, avocado, and 1 tablespoon lime juice in a large bowl; toss to coat.
Whisk together the vinegar, tequila, 1 tablespoon lime juice, salt, and pepper in a small bowl; slowly stream in the olive oil while whisking; pour the mixture over the salad and toss to coat. Serve immediately.
In a small bowl, whisk together lemon zest and lemon juice. Slowly drizzle in the pistachio oil, whisking constantly, until the dressing is mixed well.
In a large bowl, toss together the sliced napa cabbage, sliced romaine lettuce, parsley and basil. Mix in the dressing, salt and pepper. Gently toss until dressing is distributed evenly. Top with chopped pistachios. Enjoy.
Pour balsamic vinegar into a small saucepan, and add the crushed garlic; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup. Set aside, and cool to room temperature.
Divide the lettuce leaves among 4 salad plates. Arrange the tomato slices on top of the lettuce, then place the mozzarella on top of the tomatoes. Sprinkle the salads with the red onion, raspberries, and sliced black olives. Season with dried basil, salt, and pepper. Drizzle with the olive oil and balsamic vinegar and serve.
Cook pasta according to package directions. Rinse in cold water, and drain.
In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir and serve.