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The Salt Lake Tribune

New salad shop in SLC

After months of hearty and heavy winter takeout, along comes SLC Salads offering lighter salads, soups and small plates. It’s open Monday through Friday from 11 a.m. to 3 p.m.

Utah chef Brandon Cagle, a Salt Lake City native and an Air Force veteran, worked at several area restaurants — including The Rest and Pago — before teaming up with entrepreneur Matt Williamson to create this new lunchtime option.

Salads are $8 to $10 and include a chef-composed mix of lettuce, nuts, fruits, grains and cheeses — as well as housemade dressings. Options range from the zippy citrus arugula (orange slices, shaved Parmesan and a lemony vinaigrette) to the Mexican street corn (Fresno chiles, pickled red onion and queso fresco) and the Greek (feta, pickled peppers and Castelvetrano olives).

Each salad can be vegan or vegetarian with an option of adding chicken, steak, shrimp, tempe or avocado for an extra fee ($1 to $6).

Pickup is available at Salt Lake City’s ComCom Kitchen, 67 W. 1700 South (formerly Marisa’s Market) where several other “ghost” or “cloud”-based eateries operate, including Streusel Bakery, Mad Dough and Silvermoon Taqueria.

Delivery is available through Utah-based Chefpanzee as well as DoorDash, Grubhub and Uber Eats. More details at slcsalads.com, on Instagram @SLCSalads or 801-808-7318.



kathys@sltrib.com

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