Spinach Salad with Chilean Clementines, Blueberries, Avocado and Orange Vinaigrette

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
4

Diners crave salads for their healthy attributes. But to keep them low in calories and fat, it’s important not to load down those healthful ingredients with thick, creamy dressings. Here, chef Ludwick creates a light citrus vinaigrette to enhance—not mask—the fresh flavor of the fruit and greens.

Ingredients

1/2 cup fresh-squeezed orange juice
1 tsp. chopped fresh Italian parsley
1 tsp. Dijon mustard
2 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
4 med. fresh Chilean clementines, peeled, sliced
4 oz. fresh blueberries
1 Hass avocado, sliced
4 oz. baby spinach

Steps

  1. Prepare vinaigrette: In small bowl, combine orange juice, parsley, mustard, salt and pepper. Whisk while slowly adding olive oil; set aside.
  2. On 4 plates, arrange spinach, clementines and avocado; sprinkle with blueberries.
  3. Drizzle with dressing and add more salt and pepper if needed.
Source: Chef/Owner Christopher Ludwick, Grapevine Catering, Sonoma, CA & Chilean Citrus Commitee

More From FoodService Director

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

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...

FSD Resources