Ancient Americas Grain Salad


A healthy salad that tastes good. Grains that are good for you, along with some crunchy carrots and a honey-lemon dressing, blend well in this delightful salad.


1⁄4 cup honey
1 cup lemon juice
3 tbsp. lemon zest
3⁄4 cup grapeseed oil
1 1/2 lb. quinoa
3⁄4 lb. amaranth
1 1/2 qt. water
3⁄4 lb. carrots, peeled
2 cups California ripe olives, wedged
1⁄4 cup chives, snipped
1⁄4 cup fresh dill
48 lettuce-leaf cups


1. In a bowl, whisk together honey, lemon juice, zest and grapeseed oil. Season and reserve.

2. Rinse quinoa with cold water for several minutes and drain. In a saucepan over medium heat, toast quinoa and amaranth, 2-3 min. Add water and bring to a boil; cover and simmer 10 min. or until quinoa has popped. Cool.

3. Shave carrots into 2-in. strips and immerse in ice water until carrots curl. Drain.

4. In a bowl, gently combine grains with carrots, olives, chives, dill and reserved vinaigrette. Spoon into lettuce cups and serve.

More From FoodService Director

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

FSD Resources