Getting ready for the holiday weekend?
Get healthy with some grain goodness salads.
Innovative ingredients or dashing dressings.
Ideal for salad menus or specials…gleaming on
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Grilled Portobello and Farro Salad
1 cup farro (spelt)
4 cups water
12 tablespoons olive oil
1/2 cup chopped fresh parsley
1/4 cup dried currants
4 green onions, sliced
1 shallot, chopped
1 garlic clove, minced
1/2 cup chopped toasted cashews
1/4 cup radish sprouts
Bring 4 cups water and farro to boil in medium saucepan over high heat. Reduce heat to medium-low and simmer until tender, stirring occasionally, about 25 minutes. Drain. Mix farro, 7 tablespoons oil, parsley, currants, onions, vinegar, shallot, and half of garlic in medium bowl. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature ). Prepare barbecue (medium-high heat). Mix remaining 5 tablespoons oil and remaining garlic in small bowl. Brush garlic oil evenly over both sides of mushrooms. Sprinkle with salt and pepper. Grill mushrooms until tender, turning occasionally, about 10 minutes. Place mushrooms, gill side up, on platter. Mix nuts into farro, and spoon atop mushrooms. Trim with sprouts.
Here’s a shout-out for sprouts.
Super Sprout Chopped Salad
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon ume vinegar (Japanese plum vinegar)
1 tablespoon raspberry vinegar
1 tablespoon tamari
1 teaspoon honey
2 cups lentil, mung or adzuki sprouts
1 romaine heart, coarsely chopped
4 small Japanese or Persian cucumbers, cut into 1/2-inch dice
2 cups packed mesclun
2 large scallions, finely chopped
1 firm, ripe Hass avocado, diced
1 tablespoon black sesame seeds
Preheat the oven to 450°. On a large rimmed baking sheet lined with parchment paper, toss the sweet potato sticks with 1 tablespoon of the olive oil; spread in an even layer. Season with salt and bake for about 12 minutes, until the sweet potatoes are just tender. In a small bowl, combine the lemon juice, ume and raspberry vinegars, tamari and honey with the remaining 1/4 cup of oil. Season the dressing with salt. In another small bowl, toss the sprouts with 1 tablespoon of the dressing and let stand for 10 minutes, tossing a few times. In a large bowl, combine the romaine, cucumbers, mesclun, scallions, olives and avocado and toss. Add the remaining dressing and toss well. Transfer the salad to a platter and top with the roasted sweet potatoes, followed by the marinated sprouts. Sprinkle with the black sesame seeds and serve.
Black Bean and Quinoa Salad
1 cup quinoa, rinsed
3 tablespoons sherry vinegar
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 chipotle in adobo, minced
1/4 cup plus 2 tablespoons extra-virgin olive oil
6 scallions, white and light green parts only, thinly sliced
1 small red onion, finely diced
1 yellow bell pepper, finely diced
1/4 cup chopped cilantro
In a large saucepan, cover the beans with cold water and bring to a boil. Cover and let stand off the heat for 1 hour. Drain the beans. Return them to the pot and cover with 3 inches of water. Bring to a boil and simmer over low heat until tender, about 1 hour and 30 minutes; season generously with salt during the last 10 minutes. Drain and let cool. Meanwhile, in a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Spread the quinoa on a plate and let cool. In a large bowl, whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, red onion, yellow pepper and cilantro. Season with salt, toss to combine and serve.
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