Mozzarella and Fresh Fruit Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
Platter

Chef Gerald Prete of University of Colorado says this play on a caprese salad is the university’s most popular salad. “It is easy to make, and is very refreshing,” Prete says. “This salad is very bright to the eye and draws customers in immediately.” The salad features a raspberry balsamic vinegar dressing and fresh mint. Field greens and baby spinach play host to grapefruit, oranges and strawberries. Prete says any local, ripe fruit can be substituted in place of the strawberries—he suggests watermelon when it’s in season. 

Ingredients

Salad
2 qt. organic field greens
2 qt. organic bay spinach
1 cup fresh grapefruit sections
1 cup fresh orange sections
1 cup fresh sliced strawberries
3 oz. fresh sliced mozzarella
Fresh mint for garnish

Vinegar
1 tbsp. fresh raspberries
Dash cracked peppercorns
2 tbsp. balsamic vinegar
1 tbsp. honey
Yield: 1/4 cup

Steps

  1. For vinegar: Place ingredients in non-reactive container with lid.
  2. Using immersion blender, blend all ingredients until mixture is smooth
  3. Cover and place in refrigerator for minimum of 10 days.
  4. After 10 days, strain and reserve dressing for salad.
  5. For salad: Toss field greens and spinach together.
  6. Gently toss together citrus sections.
  7. For each platter, layering from the bottom up, place greens down, sprinkle evenly 2 cups of the citrus sections, then sprinkle 1 cup of strawberries. For last layer, evenly sprinkle mozzarella over fruit and greens, then drizzle 1/4 cup of sweetened vinegar over salad.
  8. Garnish with freshly torn mint.

More From FoodService Director

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...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

FSD Resources