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

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

FSD Resources