Edamame Salad with Raspberry Vinaigrette

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
8 to 10 servings

Heart-healthy soy appears in three components of this salad—the edamame, tofu croutons and raspberry vinaigrette. The combination makes for a smart choice for a vegetarian lunch, side dish or appetizer.

Ingredients

Salad:
6 cups freshly chopped greens, washed and dried
½ cup sliced radish
1 med. red onion, julienne cut
3 carrots, julienne cut
2 cups halved grape tomatoes
2 cups shelled edamame, blanched

Raspberry Vinaigrette:
1/2 cup raspberry vinegar
1/4 cup fresh raspberries
1/4 cup honey
1/2 cup soybean oil
1/4 cup extra-virgin olive oil
1/2 cup fresh basil leaves, chiffonade
Salt and black pepper, to taste

Tofu Croutons:
12 oz. firm water-packed tofu, drained and cubed
1/2 cup soy sauce
1½ cups water
2 tbsp. Ranch Dressing powdered seasoning mix
¾ cup cornstarch
High oleic vegetable oil for deep frying

Steps

1. Prepare Salad: In large bowl, combine all ingredients; toss lightly. Chill.

2. Prepare Raspberry Vinaigrette: In blender, combine vinegar, raspberries and honey; puree. Slowly add both oils until emulsified. Transfer to small bowl; whisk in basil, salt and black pepper. Set aside.

3. Prepare Tofu Croutons: In medium bowl, combine soy sauce, water and Ranch Dressing powder; mix well. Add tofu; marinate 4 hours.

4. Remove tofu from marinade; allow to drain. In medium bowl, combine cornstarch and tofu; toss lightly to coat.

5. Heat oil in deep fryer to 350˚F. Fry tofu cubes in hot oil until golden brown. Remove from oil; drain.

6. For service, toss salad with Raspberry Vinaigrette and portion onto small plates; sprinkle with Tofu Croutons.

Recipe courtesy of Pioneer Hi-Bred/Plenish Oil

More From FoodService Director

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

FSD Resources