Explore Blue Cheese Salad, Arugula, and more!

Apple, Walnut and Blue Cheese Salad - Chef John Graziano says, “The peppery arugula balances against the sweetness of the apples and honey. The blue cheese adds a salty creaminess and the toasted walnuts a nice crunch.”

Apple, Walnut and Blue Cheese Salad - Chef John Graziano says, “The peppery arugula balances against the sweetness of the apples and honey. The blue cheese adds a salty creaminess and the toasted walnuts a nice crunch.

Avocado and orange salad

Avocado and Orange Salad - Featuring avocados, carrots and corn, this salad also adds a hint of crunch with toasted sunflower seeds and tortilla strips.

Panzanella Bread Salad - This salad is filled with veggies, tomatoes and croutons, creating a perfect balance of crunch.

June 2014: Recipes

Click through Snapshots of all the recipes for the June 2014 issue. This month features Latin American dishes, tomatoes and frozen drinks.

Grains and Greens: Italian Harvest Salad - This salad is fully loaded with goodness such as farro, pecans, butternut squash, chickpeas, kale and feta cheese.

June 2013: Recipes: Page 4 of 13

Click through a Snapshots of all the recipes for the June 2013 issue.

Reid Mediterranean Quinoa Salad - This healthy salad features diced tomatoes, cucumbers, avocado and spinach.

Hospital recipes worth stealing : Page 7 of 8

Reid Mediterranean Quinoa Salad - This healthy salad features diced tomatoes, cucumbers, avocado and spinach.

Grains and Greens: Kale and Quinoa Salad - Fresh kale, craisins and quinoa combine to create this hearty and healthy salad.

June 2013: Recipes

Click through a Snapshots of all the recipes for the June 2013 issue.

Arugula Salad with Tempura Avocados - Avocados are plentiful now, so get some into the kitchen and experiment with preps that take them beyond guacamole. In this application, avocado wedges are battered and fried to contrast with fresh arugula and sweet-tart grapefruit sections for an appetizer, side or small plate.

Recipe report: Cinco de Mayo

Arugula Salad with Tempura Avocados, Chef Matt Gordon, Urban Solace, San Diego

Pineapple Quinoa Salad - Take quinoa from ordinary to extraordinary by adding sweet grilled pineapple, tomatoes and fresh herbs.

March 2015: Pineapple

Snapshots of all the recipes from the March 2015 issue featuring pineapple.

Smoked Salmon and Kale Salad - “This is a signature dish that highlights the fresh Pacific Northwest salmon. It is served at Sunnyside Medical Center as well as the Westside Medical Center, our brand new hospital in Hillsboro Oregon,” says Greg Gates, regional executive chef for Kaiser Permanente.  “The classic smoked salmon is always too high in sodium, so we purchased a smoker and came up with our own brine, which was lower in sodium, and then we increased the smoking time to add more…

Signature Series: Salads: Page 2 of 6

As part of our ongoing Signature Series, we asked operators to share their popular recipes featuring salads.

Cranberry Walnut Chicken Salad - “This is our most popular item at our Creative Corner,” says Bill DeCicco, director of food and nutrition at the Mayo Clinic. “We serve over 300 of these when it is featured on the menu.”

Signature Series: Salads: Page 4 of 6

Cranberry Walnut Chicken Salad - “This is our most popular item at our Creative Corner,” says Bill DeCicco, director of food and nutrition at the Mayo Clinic. “We serve over 300 of these when it is featured on the menu.

Short-cut Carnitas - These carnitas are filled with flavor and can be used as burrito filling, salad topping or in sandwiches.

June 2014: Recipes: Page 5 of 22

Click through Snapshots of all the recipes for the June 2014 issue. This month features Latin American dishes, tomatoes and frozen drinks.

Farro Salad: Strawberry Pecan Orange - Incorporate fresh strawberries and mandarin oranges onto your menu with this seasonal salad recipe.

May 2014: Recipes: Page 2 of 9

Cick through a Snapshots of all the recipes for the May 2014 issue. This month features Asian salads, dessert crepes and fresh fruit dishes.

Summer Salad with Figs and Chevre

Summer Salad with Figs and Chevre

A mellow honey vinaigrette brightens up this mix of baby lettuces, figs, hazelnuts and goat cheese. The combination of ingredients makes for an elegant side salad

Ful Medames Salad - The beans, tomato and fresh herbs in this salad will usher you into the flavors of spring.

Ful Medames Salad

Ful Medames Salad - The beans, tomato and fresh herbs in this salad will usher you into the flavors of spring.

Sumac Couscous Salad with Dungeness Crab and Avocado - Chef Zare was born in Iran and his menu reflects the memories and tastes of his childhood. Sumac, a spice used extensively in Middle Eastern cooking, figures into several of the restaurant’s signatures; it imparts a tart flavor and dark red color to dishes. By pairing what may be an unfamiliar ingredient—sumac—with more familiar couscous, the chef offers guests a comfortable bit of adventure.

Sumac Couscous Salad with Dungeness Crab and Avocado

Sumac Couscous Salad with Dungeness Crab and Avocado - Sumac, a spice used extensively in Middle Eastern cooking, figures into the restaurant’s signatures, imparting a tart flavor and dark red color to dishes.

Spicy Thai Garden Salad - “Our Spicy Thai Salad is one of the top sellers at Market 64,” says nutritionist Elizabeth Shaw, R.D. “It boasts a ton of flavor while still maintaining a stellar nutrient profile.”

Signature Series: Salads: Page 3 of 6

As part of our ongoing Signature Series, we asked operators to share their popular recipes featuring salads.

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