Quinoa helps meet the challenge that meatless eaters sometimes face: getting enough protein into meals. The ancient grain delivers a protein punch in this salad, balanced by a variety of winter fruits and a lemony vinaigrette.
This recipe follows the government’s nutrition guidelines for school lunches, providing the recommended serving of protein and vegetables. Although it’s created for the K-12 age group, the salad also would make a great grab-and-go snack for college dining or a corporate cafeteria.
Ramp up a salad’s nutritive value by dressing it with high-protein ingredients. Chef Harlan blends two plant proteins—almond butter and soy-based silken tofu—to create a creamy salad dressing for greens and oranges.
With vegetables moving to the center of the plate, there’s a trend toward preparing them with typical meat-cooking techniques, like grilling. Here, the smoke and char take salad ingredients into a bold new flavor dimension.
Make this seasonal salad an eye-catching grab-and-go item by layering all the ingredients in a Mason jar. Swap out the jar for a clear plastic container if customers are taking the salad to a patio or picnic.