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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources