Chopped Red Salad

red chopped salad
Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
8

Red Belgian endive, cabbage, baby chard, leaf lettuce and roasted baby beets with Blood Orange Vinaigrette dressing give this striking salad its name. Garnish with black olives and blood orange segments.

Ingredients

1 1⁄2 cups olive oil
6 tbsp. blood orange juice
6 tbsp. red wine vinegar
4 cups red Belgian endive, chopped
4 cups red cabbage, chopped
4 cups baby red chard, chopped
3 cups red leaf lettuce, chopped
1 cup baby beets, roasted, peeled
1 cup crumbled goat cheese
Blood orange segments, as needed for garnish
Black olives, if desired
 

Steps

1. In a small bowl, whisk together olive oil, blood orange juice and red wine vinegar. Season to taste and reserve.

2. In a large bowl, combine endive, cabbage, chard, leaf lettuce and beets. Toss with enough dressing to coat. Portion onto plate, top with goat cheese and garnish with blood orange segments and black olives, if desired.
 

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources