Click through Snapshots of all the recipes for the May 2014 issue. This month features Asian salads, dessert crepes and fresh fruit dishes.
Avocado and Orange Salad - Texas Tech University
Featuring avocados, carrots and corn, this salad also adds a hint of crunch with toasted sunflower seeds and tortilla strips.
Farro Salad: Strawberry Pecan Orange - Iowa State University
Incorporate fresh strawberries and mandarin oranges onto your menu with this seasonal salad recipe.
Vietnamese Rice Noodle Salad - Colorado State University
This salad features a variety of flavors from jalapeños to cucumbers, making it a perfect refreshing salad for spring or summer.
Spicy Sesame Noodle Salad - Colorado State University
Featuring fresh veggies and pasta, this salad is filled with spicy notes and crunch.
Watermelon Caprese Skewers with Honeyed Balsamic Vinegar - Iowa State University
These fruit and cheese skewers are filled with flavor and feature a honey-balsamic vinegar drizzle.
Prosciutto Watermelon Bites - Iowa State University
These simple bites are perfect for an appetizer or pass-around dish. Featuring watermelon, cheese and prosciutto, you’ll get the best of both sweet and savory.
Fruit Crepe - Thibodaux Regional Medical Center
Incorporate fresh kiwis and raspberries into your menu with these sweet dessert crepes.
Crepes Galliano - Thibodaux Regional Medical Center
Sweeten up your dessert menu with these crepes, featuring fruit, crunch and Pastry Cream.
Noisettes Chocolat Supreme - University of Connecticut
Amp up your dessert menu with this semisweet chocolate crepe filled with bananas and strawberries.