Spinach and Orange Salad with Cracked Wheat

Serves: 
1 salad

To winterize the salad bar, the Rocky Hill School district turns to fresh oranges and spinach, both of which are in good supply now. If these are not available, substitute other citrus fruits and greens, such as grapefruit and kale. Cracked wheat adds heartiness and extra nutrients.

Ingredients

1 navel orange

1 tbsp. champagne vinegar

2 tbsp. 90/10 canola/olive oil blend
½ Bermuda onion, julienne

1 cup baby spinach, loosely packed

¼ cup cracked wheat or tabbouleh


Steps

1. Cut peel off both ends of orange and cut skin and pith off body of orange. Squeeze juice from peel. Remove sections of orange supremes, removing pith. Squeeze juice from pith and keep orange segments and juice separate.


2. Add vinegar and oil to juice and whisk together to incorporate.
Add orange segments, onion, spinach and cracked wheat and toss together.

Recipe by Rocky Hill School (Flik Independent Schools) East Greenwich, R.I.

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources