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

Sponsored Content
green smoothie

From DanoneWave Away From Home.

Not so long ago, finding non-dairy milk in a supermarket dairy case was a challenge. But these days, that aisle is bursting with plant-based beverage choices—cow’s milk alternatives crafted from soybeans, nuts, grains or coconut, as consumer demand for these beverages has grown exponentially. According to Euromonitor, worldwide sales of non-dairy milk alternatives more than doubled between 2009 and 2015.

Millennials and Gen Zers, many of them already accustomed to drinking dairy alternatives at home, expect to see some of those same choices...

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.

FSD Resources