Roasted Turkey Over Pear and Strawberry Salad with Orange Vinaigrette

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4 servings

This recipe was developed by Billy Reid, director of child nutrition for the Salida Union Public Schools in California. Reid says this recipe demonstrates a great use of USDA Foods products, including turkey, which the district roasts and places over a salad made with USDA Foods’ pears, strawberries and tomatoes. 

Ingredients

Dressing:
1 tbsp. Dijon mustard
1⁄4 cup orange juice
1⁄4 cup red wine vinegar
2⁄3 cup olive oil
Salt and pepper to taste

4 fresh basil leaves
8 oz. canned diced tomatoes, drained
1 oz. balsamic vinegar
4 cups fresh
chopped romaine
8 oz. strawberries
8 slices turkey roast (deli turkey may be substituted)
4 cans pear halves 

Steps

1. To make dressing: In mixing bowl, whisk Dijon mustard and orange juice together until blended.

2. Add vinegar and whisk together.

3. Slowly drizzle oil into mixture, whisking as you add. Do not add too quickly or dressing will not emulsify. Add salt and pepper at end to taste. Set aside. Note: This can also be made in blender.

4. Chop or tear basil leaves into small pieces. In bowl, mix diced tomatoes, fresh basil and balsamic vinegar and gently stir together with fork. Add salt and pepper to taste. Set aside.

5. In bowl, toss lettuce and strawberries together, and set aside.

6. Assembly: Turkey roast can be served hot or cold. Place 1 cup romaine in container or plate and top with 2 ounce strawberries. Add 2 ounce diced tomato and 1⁄2 pear. Top with 2 ounce turkey and drizzle with dressing to taste.  

Recipe by Salida Union (Calif.) School District

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources