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

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

FSD Resources