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

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources