Pear & Sage Cheddar Salad, University of New Hampshire

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
21 4-oz. portions

Using products from a campus garden and other local sources creates opportunities for lots of new, fresh flavors. At the University of New Hampshire, in Durham, this salad uses pears from a local orchard, cheese from a local producer and mesclun greens from the UNH Organic Gardening Club, says Ralph Coughenour, director of culinary services.

Ingredients

½ lb. cheddar cheese
2 tbsp. sage, chopped
¾ lb. fresh pears
1/3 lb. dried cranberries
1/3 lb. pecans, chopped
3 lbs. mesclun greens
1 cup Ken’s balsamic vinaigrette

Steps

1. Core and slice pears.

2. Add cheddar, sage, cranberries and pecans into mesclun mix. Add balsamic vinaigrette and toss lightly.

3. Garnish with fresh peaches.

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Ideas and Innovation
food trucks graphic

It’s no secret millennials crave adventure in their dining experience—about 40 percent seek out any food that’s new and different, according to The Hartman Group. The mystery is how to keep younger generations of consumers engaged as experiential dining quickly becomes the status quo. Noncommercial foodservice operations are getting savvy, anticipating this demand and throttling adaptable spaces forward. Watch out, action stations—new engaging and flexible innovations are afoot.

Moving pieces

Wichita State University designed a platform for the city’s blossoming commercial food...

FSD Resources