Inspired by the latest crop of vegetables and fruits coming into season? Then it’s time to freshen up the salad bar or grab-and-go case with something new. Start with these five springtime recipes.
1. Mediterranean Farro Bowl
As a foodservice provider to healthcare, B&I, cultural institutions and other noncommercial operations, Elior frequently changes up the menu to keep guests engaged. The company’s seasonal plates take advantage of current market-fresh ingredients. The latest introductions in the line focus on grain and veggie combos, including this Mediterranean farro salad.
2. Arugula Salad With Pickled Strawberries, Candied Pistachios and Crumbled Blue Cheese
Chefs are increasingly pickling fruit not only to preserve it for out-of-season applications, but also to infuse it with more complex flavor. Chef Michelle Bernstein’s instant pickling technique is achieved by pouring a mixture of balsamic vinegar and brown sugar over fresh strawberries and quickly cooling them in the liquid. The berries contrast nicely with the candied pistachios, slightly bitter arugula and pungent blue cheese.
5. Bella Berry Salad
Bellagreen, an American-style bistro, is Houston’s first certified green restaurant group. The fast casual’s diverse menu provides many options for guests with dietary restrictions, including gluten-free, dairy-free and vegan. Local sourcing and sustainability are also part of Bellagreen’s DNA, as this salad’s ingredients demonstrate.