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Saladworks

Fresh, made-to-order, entree-sized salads for meals on the go.

2013NFL Teams are Franchises, Toowww
2012NFL Teams are Franchises, Toowww
2012Unique Financing Helps Saladworks Sprout Upfranchise
20122012's Best Franchise Dealsfranchise
2012Saladworks Announces Major Sales Growthfranchise
2012Saladworks Introduces New Seasonal Saladfranchise
2012Saladworks Builds Calif. Presence With Fourth Locationfranchise
2012Saladworks Franchise Continues To Growfranchise
2012Salad Franchise Saladworks Signs 3 Store Deal In Tampa, FL.franchise
2012Saladworks Signs Three-Store Deal In Tampa, Floridafranchise
2011Saladworks Unveils New Catering Optionsfranchise
2011Restaurant News Bites: Applebee's, Subway, Saladworksfranchise
2011Saladworks Signs Delaware Expansion Agreementfranchise
2011How John Scardapane Grew A Culture And Harvested Success At Saladworksfranchise
2011Saladworks Debuts Combo Meals, Offers Free Salads For A Yearfranchise
2011Saladworks Continues To Develop Home State Of New Jerseyfranchise
2011Making Salads Work: Joshua Burton Operates Three Successful Franchises – All Before His 30th Birthday franchise
2011Saladworks CEO Gets Back To Operational Roots By Visiting Open Locationsfranchise
2011Saladworks Deal Brings Total Of 14 Stores To Californiafranchise
2011Saladworks Signs First Deals For 2011 In Virginiafranchise
2010Saladworks Inks Another Pennsylvania Agreementfranchise
2010Saladworks Turns Their Customers Into Franchise Owners In Pennsylvaniafranchise
2010First Saladworks In Louisiana Planned For 2011franchise
2010Saladworks Opens In Westfield Trumbull Mall, CTfranchise
2010Saladworks Signs Deal For Dallas Locationsfranchise

 TitleAuthorDescription
Small Bites
Jennifer JoyceCelebrating the delights of tapas, sushi, dim sum, antipasti, and many other finger foods from around the world, this no-fuss cookbook is packed with ideas for small, healthy, and delectable dishes that are perfect for chic but informal meals, snacks, picnics, or eating on the go.
The Backyard Homestead: Produce all the food you need on just a quarter acre!
Put your backyard to work! Enjoy fresher, organic, better-tasting food all the time. The solution is as close as your own backyard. Grow the vegetables and fruits your family loves; keep bees; raise chickens, goats, or even a cow. The Backyard Homestead shows you how it's done. And when the harvest is in, you'll learn how to cook, preserve, cure, brew, or pickle the fruits of your labor.From a quarter of an acre, you can harvest 1,400 eggs, 50 pounds of wheat, 60 pounds of fruit, 2,000 pounds of vegetables, 280 pounds of pork, 75 pounds of nuts.
Jo!e Wedgey Boiled Egg Slicer
Easily prepare your boiled eggs for salads or appetizers using this cute egg slicer. Featuring Wedgey the egg, the slicer is hinged to provide optimum leverage. It slices eight evenly sized slices, and will quickly replace your old slicing methods.
How I Made $1,000,000 in Mail Order-and You Can Too!
E. Joseph CossmanCatalogs, coupons, special offers in the mail--today's busy and cost-conscious consumers are depending more and more on the convenience and choice mail-order companies provide. In this revised edition of his 1964 classic, self-made millionaire Cossman details mail-order techniques and opportunities.
Black & Decker JE2200B 400-Watt Fruit and Vegetable Juice Extractor with Custom Juice Cup
Skip the juice bar and get all your favorite fresh juices right from your counter. With 400 watts of power and a stainless steel cutter and strainer, you can juice all your favorite fruits and vegetables. The large, integrated pulp container takes up less counter space, while a custom juice cup mades serving easy. All this, plus slip-resistant feet and dishwasher-safe parts that made cleanup a snap.
Root Cellaring: Natural Cold Storage of Fruits & Vegetables
Mike Bubel and Nancy BubelAnyone can learn to store fruits and vegetables safely and naturally with a cool, dark space (even a closet!) and the step-by-step advice in this book.
Closing the Food Gap: Resetting the Table in the Land of Plenty
Mark WinneIn Closing the Food Gap, food activist and journalist Mark Winne poses questions too often overlooked in our current conversations around food: What about those people who are not financially able to make conscientious choices about where and how to get food? And in a time of rising rates of both diabetes and obesity, what can we do to make healthier foods available for everyone?To address these questions, Winne tells the story of how America's food gap has widened since the 1960s, when domestic poverty was "rediscovered," and how communities have responded with a slew of strategies and methods to narrow the gap, including community gardens, food banks, and farmers' markets. The story, however, is not only about hunger in the land of plenty and the organized efforts to reduce it; it is also about doing that work against a backdrop of ever-growing American food affluence and gastronomical expectations. With the popularity of Whole Foods and increasingly common community-supported agriculture (CSA), wherein subscribers pay a farm so they can have fresh produce regularly, the demand for fresh food is rising in one population as fast as rates of obesity and diabetes are rising in another. Over the last three decades, Winne has found a way to connect impoverished communities experiencing these health problems with the benefits of CSAs and farmers' markets; in Closing the Food Gap, he explains how he came to his conclusions. With tragically comic stories from his many years running a model food organization, the Hartford Food System in Connecticut, alongside fascinating profiles of activists and organizations in communities across the country, Winne addresses head-on the struggles to improve food access for all of us, regardless of income level. Using anecdotal evidence and a smart look at both local and national policies, Winne offers a realistic vision for getting locally produced, healthy food onto everyone's table.
Food for Fifty (13th Edition)
Mary K. MoltThis classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. Some new features include: New! Over 100 new recipes and recipe revisions.   New! Updated charts and tables.New! Expanded section on ways to make recipes more healthy.  New! Updated information on menu planning for special meals, events and receptions. New! Updated  information on recipe modification.     For professionals in Quantity Food Production and Foodservice Management.
Food Politics: What Everyone Needs to Know
Robert PaarlbergThe politics of food is changing fast. In rich countries, obesity is now a more serious problem than hunger. Consumers once satisfied with cheap and convenient food now want food that is also safe, nutritious, fresh, and grown by local farmers using fewer chemicals. Heavily subsidized and underregulated commercial farmers are facing stronger push back from environmentalists and consumer activists, and food companies are under the microscope. Meanwhile, agricultural success in Asia has spurred income growth and dietary enrichment, but agricultural failure in Africa has left one-third of all citizens undernourished - and the international markets that link these diverse regions together are subject to sudden disruption. Food Politics carefully examines and explains the most important issues on today's global food landscape, including international food prices, famines, chronic hunger, the Malthusian race between food production and population growth, international food aid, "green revolution" farming, obesity, farm subsidies and trade, agriculture and the environment, agribusiness, supermarkets, food safety, fast food, slow food, organic food, local food, and genetically engineered food. Politics in each of these areas has become polarized over the past decade by conflicting claims and accusations from advocates on all sides. Paarlberg's book maps this contested terrain, challenging myths and critiquing more than a few of today's fashionable beliefs about farming and food. For those ready to have their thinking about food politics informed and also challenged, this is the book to read.
The Healthy Green Drink Diet: Advice and Recipes to Energize, Alkalize, Lose Weight, and Feel Great
Jason ManheimCelebrities, models, and nutritionists to the stars are all about the "green" drink—here's how to enjoy them at home.One juice or smoothie a day—made from green vegetables such as kale, cucumber, celery, and spinach—works wonders for organ health, immune system strength, and weight loss. Now the founder of heathygreendrink.com offers a persuasive argument for adding a green drink to your day, as well as recipes for dozens of different variations. Why drink green?•Green leafy vegetables are extremely alkaline and great for lowering your blood pH and remedying many common ailments and diseases.•By juicing or blending the vegetables into a delicious smoothie, you can enjoy the goodness of many more cups of greens that you could possibly eat in one sitting.•The juicing process also breaks down or removes the fibers of the plants so their nutrients are able to get into your system quicker.•The “green drink” approach offers dieters the chance to add something rather than take it away, without guilt.A cleansing detox drink is a fantastic, tasty way to consume all your necessary vitamins and minerals without having to resort to a processed multivitamin. Plus, green-drinkers quickly start to crave more fruits and vegetables, leading them to a healthier diet over all. The Healthy Green Drink Diet gives health enthusiasts all the tools they need to add green drinks to their daily routine and feel the wonderful, energizing results through and through. 80 color illustrations
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Tags food snacks vegetables
Address 161 Washington St
Suite 300 Suite 300
Conshohocken, PA 19428
USA
Telephone610-825-3080
Web saladworks.com
Type Franchise