Spinach with Cara Cara Oranges, Pickled Red Onion and Prosciutto

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
2 servings

This salad uses Cara Cara oranges, which is low in acid and has a sweet and complex flavor. The salad also features prosciutto, garlic, lemon juice and sherry vinegar.

Ingredients

1 tsp. garlic, chopped
1 tsp. fresh-squeezed lemon juice
3 tbsp. canola oil or olive oil
1 tbsp. sherry vinegar
1⁄4 tsp. cracked black pepper
Salt to taste
Sugar to taste
2 oz. fresh baby spinach
2 oz. cara cara orange segments (or other type of orange)
1⁄2 oz. prosciutto, julienned
1 oz. pear tomatoes, cut in half
2 oz. pickled red onion, thinly sliced, soaked in white vinegar and sugar

Steps

1. For vinaigrette, mix together garlic, lemon juice, oil, sherry vinegar,
pepper, salt and sugar to taste, and set aside.

2. Compose salad with spinach on bottom, followed by oranges, prosciutto, tomatoes and pickled onions. Drizzle with vinaigrette. 

Recipe by Noble and Greenough School, Dedham, Mass. (Flik Independent School Dining)

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources