Are you among those who have been clamoring for a Campbell location of The Good Salad?
Founder-owner Sanad Al Souz heard — and acted. An engineer who worked with a chef to help create a menu of meal-size salads will soon open the doors of his downtown Campbell space. His original takeout-delivery space is in Santa Clara, and he has two Peninsula eateries, in Palo Alto and at the State Street Market in Los Altos.
Customization is the draw. The Good Salad features regional produce, dressings made inhouse and a whopping 41 mix-and-match ingredients.
Among the house-designed salads, the top seller is the Blazing Bird, made with halal Cajun chicken breast, romaine lettuce, black bean and corn pico de gallo, avocado and crispy fried onions, with Chipotle Ranch Dressing and a signature — and addictive — pomegranate balsamic glaze on the side. The Samurai Steak is also popular.
The mix-and-match ingredients list features 15 vegetable and fruit options (including medjool dates, diced beets and house-pickled red onion and jalapenos) along with crunchy toppings, legumes, cheese and spices. Add or subtract toppings as you like. Part of the appeal of The Good Salad is the pricing stricture, allowing customers to delete a topping and receive a commensurate reduction in price.
New on the menu is focaccia, which Al Souz says is baked inhouse daily.
The Good Salad is taking over the former Brown Chicken Brown Cow space, with its indoor space and patio dining option. That popular burger spot shuttered after the owner moved out of the Bay Area.
Details: 397 E. Campbell Ave.. Campbell. For grand opening info, sign up at www.instagram.com/the.good.salad or www.thegoodsalad.com.