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
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

FSD Resources