Curried Radiatore Salad with Raita

Menu Part: 
Salad
Cuisine Type: 
Indian
Serves: 
6

This Indian-inspired vegetarian dish features "little radiator" shaped pasta, or "radiatore" in Italian. The sweet cucumber, garlic and mint raita pairs beautifully with the curried vegetables and pasta.

Ingredients

1 cucumber, peeled, seeded, and slivered
1⁄2 cup whole milk yogurt
l garlic clove, minced
2 tbsp. chopped fresh mint
1⁄4 cup vegetable oil
1 tbsp. curry powder
1 red bell pepper, cut in strips
1 zucchini, sliced
2 cups broccoli florets, blanched
1⁄2 cup sliced scallions
2-3 tbsp. lime juice
1 lb. radiatore, cooked and drained
1 cup raisins
Salt, to taste
Pappadum or other flatbread
 

Steps

1. To make raita: Drain cucumber slivers on paper towels. Com-bine in a small bowl with yogurt, garlic, and mint. Cover and refrigerate.

2. In large sauté pan, heat oil over medium heat. Add curry powder and cook 1 min. until fragrant. Add pepper, zucchini, broccoli, and scallions; stir-fry 3-5 min. Stir in lime juice and remove from heat.

3. In large bowl, toss radiatore with sautéed vegetables and liquid from pan. Stir in raisins and salt. Let stand 1 hour or refrigerate several hours.

4. Top salad with raita and accompany with pappadum.
 

More From FoodService Director

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

FSD Resources