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

In an effort to reduce turnover, lunchroom supervisors at elementary schools in a Chicago-area district will see an increase in pay at the start of the new school year, the Chicago Tribune reports .

The board of education for Park Ridge-Niles School District 64 on Aug. 8 approved a proposal to increase wages for those supervisors, boosting starting pay from from $12 to $14 an hour. Returning employees who already earn above the new rate will see an hourly increase of 2%.

Assistant Superintendent for Human Resources Joel Martin said he hopes the increased wages will allow...

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

FSD Resources