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

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources