Perfect Protein Salad

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. 


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

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


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

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

FSD Resources