Onion and Turkey Lime Salad

Menu Part: 
Cuisine Type: 
12 servings

This salad features red hot peppers, cumin, garlic, white onions and sweet red peppers.


12 cups white or yellow onions, cut into narrow wedges
12 cups sweet red peppers, slivered
1⁄2 cup vegetable oil
12 cups cooked turkey, shredded
1⁄4 cup frozen grapefruit juice concentrate, thawed
2 tbsp. lime peel, grated
2 cloves garlic, crushed
4 tsp. ground cumin
3 tsp. hot red peppers, dried, crushed
1⁄2 cup lime juice
Lettuce as needed
Dairy sour cream as needed (optional)


1. Sauté onions and peppers in oil until tender.

2. Add turkey, grapefruit juice concentrate, lime peel, cumin, dried pepper and garlic; heat thoroughly.

3. Mix in lime juice. Remove from heat, cover and refrigerate.

4. Arrange 1½ cups salad on individual lettuce-lined salad plates. Serve with sour cream if desired.

Recipe by National Onion Association 

More From FoodService Director

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...

FSD Resources