How to build your own salad house in minutes

By James Clark and Jennifer O’LearyThe restaurant that will become Barton’s is named after the founder of a popular salad house.

But what exactly is a salad house?

The answer is not so straightforward.

The concept of a saladhouse has existed since the late 1800s when the term salad was first used in England to describe a home where people could prepare a variety of fresh vegetables for salads, soups, and stews.

There are several types of salad houses, including those run by professional chefs, or “salads” in the popular French phrase.

Most are small family owned businesses, with few if any outside investors.

A salad is a blend of greens and fruit.

For example, the traditional salad is often made from fresh strawberries and raspberries, with a sprinkling of herbs, garlic, and onion.

For the most part, these are fresh produce, but there are exceptions, such as when a restaurant serves lunch, where the greens are cooked and served.

Another salad house concept is the “cottage salad.”

This is a combination of lettuce, tomatoes, onions, and some peppers, with vegetables like mushrooms and greens.

This is the most common salad in America, and is popular in many European countries, especially France.

It has been around since the early 19th century, but it’s now the specialty of many restaurants in the U.S. It is served in a single serving, usually with a choice of salad or side.

“We’ve got salads that are just so good,” said Barton’s owner and chef, Paul Barton.

“We’re so much more about the flavor and the texture.”

Barton’s is one of the few restaurants in Canada to make the transition to a fully-vegan menu.

While it’s hard to believe that a place that is famous for its salads is going vegan, the change is coming.

Barton’s already started adding more veg options to its menu, and Barton’s now has its own garden, which will become the main source of fresh produce.

Barton is also making some big changes to its food preparation, which have also made a big difference to the overall experience.

For starters, Barton’s has switched from canned foods to whole-food options.

They also recently started serving vegan dishes, like an Italian sausage sandwich.

To keep up with the changes, Barton is also offering a vegan-friendly menu that features fresh fruits and vegetables, including berries, kale, and strawberries.

I’m also really proud of the way our ingredients are coming through the kitchen, says Barton.

I’m just happy to have our chefs doing the work and having their own voices heard.

We want to make it accessible to everyone.

We want to change the perception that a salad is only a salad, Barton says.

I want people to be able to go to Barton’s and enjoy the freshest food they’ve ever eaten.

We don’t want to replace a lot of the people who go there, but we do want to be the best place to come.

I don’t think we’ll be the only place to do this.

If you have any questions about vegan dining, you can reach Barton’s by calling 1-800-565-0222 or visit the restaurant’s website at www.bartons.ca.