Seared Fall Fruit Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
1 serving

This salad, a great option for fall, features two kinds of apples, honey, dark rum or brandy and candied cranberries.

Ingredients

1 Red Delicious apple, skin on, cored, sliced thick, about 1⁄2 in.
1 Granny Smith apple, skin on, cored, sliced thick, about 1⁄2 in.
2 tbsp. honey
1 tbsp. dark rum or brandy (optional)
2 tbsp. dry candied cranberries (optional)
2 tbsp. toasted, chopped pecans or walnuts (optional)

Steps

1. Brush fruit with honey or honey and rum mixture.

2. Preheat nonstick pan to medium-high heat. Spray thin film of oil.

3. Place slices of fruit on pan and sear until edges curl inward and golden brown, about 30 seconds.

4. Flip and mark second side. Remove from pan and dice into ½-in. chunks.

5. Toss seared fruit with cranberries and nuts. Can be served warm or at room temperature.

Recipe by Saint Clare’s Health System, Denville and Dover, N.J. 

More From FoodService Director

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources