California Wine Country Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
12

Entrée salads are big with the lunch crowd—especially those customers who are looking for a portable alternative to the sandwich. This salad solution can easily be toted to a desk or outdoor venue during the work- or school day. The healthy mix is enhanced by lean grilled chicken breast, grapes, avocados and almonds for a well-balanced and fresh-tasting lunch. A wine-based Zinfandel dressing pumps up the flavor.

Ingredients

24 cups mesclun or baby greens
12 oz. toasted whole almonds
2 lb. red, green and black California seedless grapes
2 1/2 lb. thick sliced black pepper bacon, cooked crisp and chopped
3 lb. grilled chicken breast, diced
6 ripe avocados, cubed
12 oz. crumbled goat cheese
1 qt. Zinfandel Vinaigrette (recipe follows)

Zinfandel Vinaigrette
2 cups California Zinfandel wine
2 tbsp. sugar
1/2 cup  lemon juice
2 tbsp. chopped shallots
1 tbsp. chopped garlic
2 tsp. dry mustard
2 tsp. salt
1 tsp. ground black pepper
1 tsp. dried thyme leaves
1 cup olive oil
1 cup vegetable oil

Steps

  1. Arrange greens in 12 large clamshell containers.
  2. Cluster each of the separate ingredients decoratively on the greens. Serve with a 2-oz. container of Zinfandel Vinaigrette.

Zinfandel Vinaigrette
In non-reactive saucepan, reduce red wine by half to yield 1 cup liquid. Allow to cool. In blender or food processor, puree reduced wine, sugar, lemon juice, shallots, garlic, mustard salt, pepper and thyme. Gradually add the oils until well emulsified. Keep refrigerated for up to 1 week; shake well before serving.
Yield: 1 qt.

Source: California Table Grape Commission

More From FoodService Director

Managing Your Business
steam table server

Over the past five years, this column has kept me current on topics ranging from culinary techniques to HR policies to pest control. As a culinary and hospitality educator, one of the things I really value about my work with Restaurant Business , FoodService Director's sister publication, is that it broadens my knowledge base so I have more answers in the classroom.

But part of being a good professor is being smart enough to say, “I have no clue, but I know who will.” When it comes to equipment engineering, I’m lucky if I can find the “on” switch.

Fortunately, I have James...

Industry News & Opinion

HMSHost has partnered with golf tournament organizer PGA Tour to open a new PGA Tour Grill location in El Paso International Airport in El Paso, Texas.

The grill aims to promote an active lifestyle through healthy food options outside of traditional airport fare, and appeals to golf fans with flat-screen TVs dedicated to golf tournaments and related programming.

“The new PGA Tour Grill is a perfect addition to the El Paso International Airport as it brings a new and refreshing menu,” Monica Lombrana, director of aviation at El Paso International Airport, said in a statement...

Industry News & Opinion

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

Ideas and Innovation
cardboard takeout box

The death knell keeps ringing for polystyrene containers. A story Monday in the Chicago Tribune reports that a man who provided free recycling for the foam products in 10 area communities is shutting down his services, citing expense and logistical difficulties, and leaving few options for diverting the material from landfills.

“From a business perspective, there is no market for [recycled polystyrene foam]. It's difficult to sell,” Beth Lang, facilities and general services manager at the Recycling Drop-Off Center in Naperville, Ill., told the Tribune. “The second reason, and more...

FSD Resources