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

In an effort to reduce turnover, lunchroom supervisors at elementary schools in a Chicago-area district will see an increase in pay at the start of the new school year, the Chicago Tribune reports .

The board of education for Park Ridge-Niles School District 64 on Aug. 8 approved a proposal to increase wages for those supervisors, boosting starting pay from from $12 to $14 an hour. Returning employees who already earn above the new rate will see an hourly increase of 2%.

Assistant Superintendent for Human Resources Joel Martin said he hopes the increased wages will allow...

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

FSD Resources