Greens with Strawberries

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
50 1 ¾–cup servings

This recipe, developed by Chef Samuel, was presented at the CIA’s Healthy Flavors, Healthy Kids conference in San Antonio in May. Samuel’s presentation was aimed at introducing dark leafy greens beyond spinach onto menus. This dish can use spinach, arugula or any other dark leafy salad green. The greens pair with shallots, strawberries and raspberry vinaigrette.

Ingredients

1 ½ cups raspberry vinegar
3 cups extra virgin olive oil or canola oil
1 cup brunoise shallots
2 tbsp. salt
1 tsp. pepper
8 lbs. spinach, arugula or other dark leafy salad green
4 lb. + 12 oz. quartered strawberries
3 qt. toasted nuts
6 ⅓ cups dried blueberries
6 ¼ cups dried strawberries

Steps

1. Make vinaigrette by combining raspberry vinegar, shallot, oil, salt and pepper.

2. Toss together spinach, strawberries, nuts and dried berries. Serve with vinaigrette.

One 1 ¾–cup serving provides ½ cup dark green vegetables, ½ cup fruit and 1 ounce meat/meat alternative.

Nutrients per 1 ¾–cup-serving:
Calories: 498
Protein: 4.5 g
p>Carbohydrate: 43.1 g
Total Fat: 34 g
Saturated Fat: 3.5 g
Calcium: 55 mg
Sodium: 140 mg
Dietary Fiber: 10 g  

Recipe by Scott Samuel, conference chef for The Culinary Institute of America

More From FoodService Director

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

Ideas and Innovation
salmon and yogurt

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette, kale and quinoa salad with warm maple dressing, and leek soup with prickled cucumbers, to name a few.

Industry News & Opinion

Buckeye Union High School District in Buckeye, Ariz., has introduced monthly chef demos to encourage students to try different foods as well as healthy eating habits, AZ Family reports.

Each month, chefs conduct a lunchtime demo in the cafeteria at the district’s three high schools. After viewing the demo, students are then encouraged to sample some of the dish that was prepared.

The demos were introduced just after each of the cafeterias were renovated with a food court-style layout, allowing students to select from a variety of options during lunch.

Read the full...

Industry News & Opinion

Boston Public Schools is the latest district to join the Urban School Food Alliance, a nonprofit group that aims to help districts provide high-quality student meals while keeping costs down.

With the addition of Boston, the Alliance includes 11 schools and says it now reaches nearly 3.7 million students. The group has grown its total purchasing power to $831 million in food and supplies as it continues to increase its membership.

“Thanks to support from the Kendall Foundation, Boston’s membership in the Alliance will serve our mission of increasing access to locally and...

FSD Resources