Smoked Turkey, Baby Arugula and Toasted Quinoa Salad

Serves: 
8 servings

This salad adds a punch of protein by adding quinoa to its mixture of tomatoes, arugula, turkey, Parmesan cheese and shallots.

Ingredients

11⁄2 cups grape tomatoes, cut in half
Salt and pepper
3⁄4 cup extra virgin olive oil, plus extra for drizzle
1⁄4 cup fresh parsley, chopped, divided
1 cup quinoa
2 cups vegetable stock or chicken
1⁄2 cup sherry vinegar
4 to 5 cloves garlic
1⁄2 shallot
1⁄4 cup Parmesan cheese, shredded
11⁄4 lb. baby arugula
21⁄2 cups smoked turkey, cut in 1-in. strips
1⁄4 cup dried cranberries
1⁄4 cup unsalted pumpkin seeds, toasted  

Steps

1. Season tomatoes with salt, pepper, drizzle of olive oil and half parsley; then roast in 350°F preheated oven until almost caramelized, approximately 15 minutes. Cool.

2. Toast quinoa in 350°F preheated oven for 7 to 10 minutes; rinse. Bring vegetable stock to boil, add in quinoa, cover and simmer until tender, approximately 15 to 20 minutes. Set aside to cool.

3. Using blender, purée sherry vinegar, garlic, shallot, pinch of salt and pepper, Parmesan cheese and remaining parsley. Slowly pour in remaining olive oil.

4. Combine half of arugula with quinoa, turkey, dried cranberries and pumpkin seeds. Toss with half sherry vinaigrette and roasted tomatoes. Then top with remaining arugula mixed with remaining vinaigrette. Season to taste. 

Recipe by Cisco, San Jose, Calif. (Bon Appétit Management Co.)
 

More From FoodService Director

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources