Perfect Protein Salad

Serves: 
18 servings

This popular salad is made with soybeans, wheat berries and cottage cheese, and loaded with vegetables and dressed with low-fat mayo mixed with apple cider vinegar. 

Ingredients

Salad:
4¾ oz. raw organic soybeans
5½ oz. organic wheat berries
½ cup chopped parsley
5½ oz. burpless cucumbers
2 oz. carrots, shredded
2¾ oz. diced red bell peppers
3 oz. diced green onions

Dressing:
9 oz. 2% cottage cheese
¼ cup cider vinegar
1½ tsp. dill weed
1 tsp. iodized salt
½ tsp. black pepper
2 oz. light mayonnaise
1½ tsp. white granulated sugar

Steps

1. Soak soybeans in container covering with cold water. Let stand for four hours to soften. Drain well.

2. Place wheat berries and soaked soybeans in separate kettles, covering with ample amounts of cold water. Bring to a boil.

3. Reduce heat to a low boil and cook, stirring occasionally, until soybeans are al dente (about 1- 1½ hours) and wheat berries are slightly softened but still chewy (about 1½ - 2 hours). Keep soybeans and wheat berries well covered with water, adding more as needed.

4. Drain cooked soybeans and wheat berries and shock cool with cold running water. Place in separate covered containers and hold cold below 40°F until needed.

5. Coarsely chop parsley. Please in covered container and hold cold below 40°F until needed.

6. Remove and discard small amount from ends of cucumbers. Cut cucumbers into small dice, about ¼-in. Place in covered container and hold cold below 40°F until needed.

For salad and dressing:

1. In a container, combine cooked cold soybeans and wheat berries with chopped parsley, shredded carrots and diced cucumber, red pepper and green onions. Toss gently to combine.

2. In a bowl, stir together cottage cheese, cider vinegar, dill weed, salt, pepper, mayonnaise and sugar for dressing. Do not use a mixer; stir by hand until well combined.

3. Pour dressing over salad ingredients. Stir gently to mix.

4. Cover container and hold cold below 40°F until served.

5. Stir from the bottom before serving to redistribute dressing over salad; dressing tends to settle at the bottom of the container. 

Recipe by Concordia College, Moorehead, Minn.

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources