Sundae Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
6

The ultimate in convenience and “green” eating—a salad in an edible carrier. The crisp, savory waffle cone carriers are flavored with chives and Parmesan cheese to contrast with the fresh, colorful salad mixture inside. It’s a toss of leafy lettuces, goat cheese, blueberries, candied pecans and homemade Green Goddess dressing.

Ingredients

6 Savory Waffle Cones (recipe follows)
1/2 cup Green Goddess Dressing (recipe follows)
4 oz. Arcadian Harvest lettuce blend (green leaf, red leaf, tango, lolla rosa, Batavia and oak)
4 oz. blueberries
2 oz. goat cheese, crumbled
1.5 oz. candied pecans, broken into pieces
1/4 cup slivered red onions

Green Goddess Dressing
1 cup mayonnaise
1 cup fresh basil leaves
6 green onions
1 tbsp. red wine vinegar
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cup sour cream

Savory Waffle Cones
1 egg
1 egg white
2 tbsp. buttermilk
2 tbsp. granulated sugar
1/4 tsp. onion powder
1/4 tsp. salt
2 tbsp. grated Parmesan cheese
1 tsp. dry chives
2/3 cup all-purpose flour, sifted
2 tbsp. butter, melted, slightly cooled

Steps

  1. Prepare Waffle Cones and Green Goddess Dressing; set aside.
  2. In large bowl, combine lettuces, blueberries (save some for garnish), goat cheese, candied pecans (save some for garnish) and red onions; toss with ¼ cup Green Goddess Dressing.
  3. Fill each waffle cone with 2 oz. salad, distributing evenly. Garnish with additional blueberries and candied pecans. Drizzle with additional dressing, if desired.

Green Goddess Dressing
In blender, process mayonnaise, basil, green onions, red wine vinegar, garlic powder, salt, and pepper until smooth. Add sour cream; pulse until combined. Refrigerate until ready to use.

Savory Waffle Cones
In med. bowl, whisk egg, egg white, buttermilk, sugar, onion powder, salt, Parmesan cheese and chives with a fork until combined. Whisk in flour; add butter, stirring with a fork until incorporated. Pour batter into cone-maker and bake according to manufacturer's instructions. 

Source: Mann Packing Co.

More From FoodService Director

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...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources