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

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

FSD Resources