Q&A with Sanad Al Souz of Santa Clara’s The Good Salad, where the 40-plus customization choices include beets, lentils, candied pecans and the Good Glaze
It’s late morning, and the salad orders are rolling in, keeping several kitchen staffers busy behind the Santa Clara walls where a large painted radish has sprouted. That’s the branding for, a takeout and catering concept so popular and so highly rated that it’s landed on Yelp’s list of the Bay Area’s top 100 places to eat.
Besides appealing to the weekday lunch crowd, The Good Salad stays open evenings, Saturdays and Sundays to accommodate customers who need to grab meals on the way home from work or on busy days off.While working in tech, I always noticed the salad station at our big cafeteria would be the busiest.We prioritize flavor and variety, which means you can make the exact salad that you desire, whether it’s a diet-friendly, super-clean salad or a cheat-meal-style salad, and everything in between.
The Good Salad offers six signature salads, but all are fully customizable. Don’t want the edamame in the Samurai Steak salad, at left? Take it off your order and the price will drop accordingly. Or, add other ingredients. Shown at right is the Mediterranean Medley salad. Sanad Al Souz, founder-owner of The Good Salad, stands at the customer pickup window in Santa Clara.
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