Victoria Grovier
Executive Chef
ProBusiness (Bon Appetit Mgt. Co.)
Pleasanton, CA
"I began serving a California almond salad last fall and it’s been one of the specialty salads we feature on a rotating basis. Salads are perhaps our most popular menu option, so we try to offer variety from day to day, though there’s generally only one choice on a given day. The California almond salad is offered about once every six weeks, and it’s quite popular when it’s on the menu, selling 80 to 100 to a lunch population of around 560. It’s served in both entree and appetizer portions and comes with either a creamy (recipe below) or vinaigrette dressing."
Kelly Stipp
Assistant Director, Nutrition Services
Freeman Health System
Joplin, MO
"We’ve been serving a Teriyaki steak salad from a recipe we got from the Certified Angus Beef Commission several years ago and it is quite popular, selling 40 to 50 a day when it’s on the menu. We also have a Thai version we developed that’s a little hotter and spicier, with watercress, fresh mint and herbs. The steak salads are on the menu a couple times a month."
California Salad with Creamy Lemon-Almond Vinaigrette
Yield: 24 appetizer servings
ALMOND BREAD CRUMBS
4 oz. panko (Japanese toasted
bread crumbs)
11Ú2 oz. natural sliced almonds,
ground
3 Tbsps. lemon zest (1 in. thin
strips
3 Tbsps. almond oil
3Ú4 tsp. salt
CREAMY LEMON-ALMOND
VINAIGRETTE
1Ú2 cup almond oil
2-3 Tbsps. fresh lemon juice
2 Tbsps. orange blossom honey
2 Tbsps. sour cream
1Ú2 tsp. salt
1Ú4 tsp. cayenne pepper
SALAD
2 lbs. butter lettuce leaves, torn
10 oz. Belgian endive, julienned
9 oz. watercress (leaves and
small stems)
11Ú2 lbs. Point Reyes blue cheese,
crumbled
6 oz. natural sliced almonds,
toasted
To make almond bread crumbs: Mix together all ingredients; spread in thin layer on sheet pan. Bake in 350°F oven for about 5 min. or until golden brown. Store, covered, in airtight container until service.
To make creamy lemon-almond vinaigrette (yield, about 3Ú4 cup) : In medium bowl, whisk together all ingredients. Cover and chill.
1. Combine lettuce, endive and watercress. Cover and chill until service.
2. For each serving, to order: in bowl toss 2 cups mixed greens with 11Ú2 tsp. vinaigrette.
3. Plate and garnish with 1 oz. blue cheese and 1 Tbsp. almonds.
4. Sprinkle 1 Tbsp. almond bread crumbs over salad to finish.
Recipe from Victoria Grovier, chef, ProBusiness Cafe (Bon Appetit Mgt. Co.), Pleasanton, CA.
Southern Tomato & Peanut Salad
Yield: 100 servings
SOUTHERN PEANUT DRESSING
11Ú4 cup creamy peanut butter
1 cup cider vinegar
2Ú3 cup light mayonnaise
2Ú3 cup ketchup
3 tsps. onion powder
21Ú2 tsps. salt
11Ú4 tsps. ground black pepper
SALAD
20 lbs. fresh tomatoes
53Ú4 lbs sliced carrots
5 lbs sliced celery
33Ú4 lbs sliced cucumbers
11Ú2 lbs dry roasted peanuts,
chopped
1. Prepare dressing by mixing all ingredients until well combined.
2. Use tomatoes held at room temperature until fully ripe. Core and cut into 1-inch chuncks (about 33Ú4 gallons).
Set aside.
3. Bring a saucepan half-filled with water to a boil. Add carrots and simmer until partially cooked, about 2 minutes. Drain and place in an ice water bath to cool. Drain again and transfer to serving pans or bowls.
4. To carrots, add celery, cucumbers and reserved tomatoes. Toss with dressing. Just before serving, sprinkjle with chopped peanuts.
Recipe from Florida Tomato Commission
Pear Salad
Yield: 12 servings
RED WINE VINAIGRETTE
3Ú4 cup red wine vinegar
3 Tbsps. minced shallots
1 Tbsp. prepared mustard
1 Tbsp. honey
1 tsp. salt
1 tsp. pepper
1 cup extra virgin olive oil
salad
11Ú2 cup walnut halves
1Ú4 cup olive oil
15 oz. baby lettuces,
washed and dried
3 Asian or Bosc pears
12 oz. Gorgonzola, crumbled
1. Prepare vinaigrette by mxing all ingredients in a blender.
2. In a hot saute pan, toss the olive oil and walnuts quickly to toast (about 1 minute).
3. Portion lettuce onto individual serving plates, about 11Ú2 oz. per portion.
4. Quarter and core pears, slice thinly and distribute over lettuce, about 1Ú4 pear per portion.
5. Top lettuce evenly with Gorgonzola and walnuts. Garnish with raspberries (optional). Drizzle each salad with vinaigrette.
Recipe from Wisconsin Milk Marketing Board.
Chutney Chicken
Pasta Salad
Yield: 32 4-oz. side servings
1 lb. salad macaroni
1 cup mayonnaise
1 cup Major Gray-style
mango chutney
2 Tbsps. distilled vinegar
1 tsp. ground cumin
1Ú2 tsp. ground cinnamon
1Ú4 tsp. cayenne pepper
1 tsp. salt
3 cups grilled chicken,
1Ú2 inch dice
4 cups whole red grapes
11Ú2 cup celery, 1Ú4 in. dice
3Ú4 cup red onion, 1Ú4-1Ú8 in. dice
1Ú2 cup green onion, 1Ú8 in. slice
1Ú3 cup parsley, chopped
1. Prepare macaroni per package directions. Drain and rinse under cold water until cool, then drain well.
2. Mix mayonnaise, chutney, vinegar ands spices in food processor. Blend until smooth and thoroughly combined.
3. Toss together pasta, dressing mix and remaining ingredients. Portion and serve.
Recipe from California Table Grape Commission.