Signature Series: Salads 2014

Forbidden Napa Salad

University of California at San Diego

“Forbidden Rice Salad is a top seller at Market 64,” says nutritionist Elizabeth Shaw, R.D. “Packed with health-promoting antioxidants, this brown rice mainstay got a makeover, using a close cousin, forbidden—a.k.a black—rice.”

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Smoked Salmon and Kale Salad

Kaiser Permanente

“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 flavor.”

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Spicy Thai Garden Salad

University of California at San Diego

“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.”

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Cranberry Walnut Chicken Salad

Mayo Clinic Arizona

“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.”

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Cornbread and Grilled Portobello Panzanella Salad

Flik Independent Schools

An innovative use of leftover cornbread became a hit for Joseph Bonimo, chef manager for Flik Independent Schools. Bonimo worked with The Mushroom Council to create the dish.

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Kale and Quinoa Salad with Black Beans

Rutgers University

“This is a very popular salad that we make in our commissary and send out to all of our retail units,” says Nick Emanuel, assistant director of dining services at Rutgers University, in Piscataway, N.J.

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