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

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