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

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources