Kale and Wheat Berry Salad

Serves: 
50 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 salad features cucumber, fennel, red bell pepper, kale, wheat berry and a dash of  honey.

Ingredients

1 ½ lb. kale, chiffonade, stems cut off
2 cups extra virgin olive oil or canola oil
¾ cup lemon juice
¾ cup orange juice
½ cup lime juice
2 oz. minced shallots
1 lb. + 4 oz. diced red bell pepper
2 lb. peeled, diced cucumber
1 cup minced parsley
1 ½ lb. diced fennel bulb or celery
2 lb. + 1 oz. dry wheat berry or 6 lb. cooked wheat berry
¼ cup honey
1 tsp. salt
½ tsp. pepper

Steps

1. Combine chopped kale, oil and citrus juices. Toss to combine.

2. Add shallots, red pepper, cucumber, parsley and fennel. Toss

3. Cook wheat berries in water—use three times the amount of water as wheat berry—until tender, about 45 minutes.

4. Add wheat berries and honey and season with salt and pepper. Toss to combine. Chill for 1 hour before serving.

Editor’s note: You can use other grains such as farro, barley or spelt. Each ¾-cup-serving provides ½ cup vegetables and ¼ cup whole grains.

Nutrients per ¾-cup serving:
Calories: 164
Protein: 3.3 g
Carbohydrate: 18.8 g
Total Fat: 9.2 g
Saturated Fat: 1. 2g
Calcium: 37.5 mg
Sodium: 60 mg
Dietary Fiber: 3.9 g  

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

More From FoodService Director

Industry News & Opinion

Students at Peak Island Elementary School in Portland, Ore., are creating a healthy lunch for their peers in the Portland Public School District, The Forecaster reports.

The students were asked to create the lunch after they participated in a program called Clean Plate, which had them examine how healthy eating affects the human body. The district’s foodservice director has worked to help the students understand what is required of school lunches that meet national nutrition standards and make sense for large-volume preparation.

All 6,800 students in the district will be...

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

FSD Resources