Green Bean and Moody Blue Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
4

A delicious way to enjoy green beans in season. Served cold, it’s a perfect summer dish that doubles as a salad or side dish.

Ingredients

1 1/2 lb. thin green beans (haricot vert)
1 cup cucumber, sliced or cubed
1 cup grape tomatoes
1/2 cup thinly sliced red onion
2 tbsp. fresh oregano, chopped
6 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
2 tbsp. lemon juice
1/2 tsp. hot pepper sauce
1 tsp. cracked or coarsely ground black pepper
8 oz. Moody Blue cheese, crumbled

Steps

  1. Bring 2 to 3 qt. salted water to a rapid boil. Add green beans and blanch 1 min.; refresh in cold water. Drain beans and refrigerate until dry.
  2. Place chilled beans in large bowl; add cucumber, grape tomatoes, red onion and oregano.
  3. Combine olive oil, vinegar, lemon juice and hot sauce in small bowl; whisk until well blended. Pour dressing over green bean mixture and toss.
  4. For service, spoon onto salad plates; top with crumbled cheese.

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources