Pizza Today - August 2017 - 39

of things. Succotash is an example than
can be made with a combination of corn,
lima beans, red and green bell pepper and
onions if you like. Instead of serving it hot,
mix it with a light vinaigrette and offer
other proteins to complement it for a nice
Southern salad. Southwest corn and black
bean salad with some fresh lime juice and
cilantro is colorful and a great option to
top your salad with any other protein like
grilled chicken or shrimp.
There's a chicken salad that I had years
ago that is really fantastic that you should
give a try. It's called Grilled Chicken Salad
and makes for a great entrée.
First, marinate some chicken breast
in Italian dressing and then grill it on
a char-grill. Chill it and then dice it in
medium size chunks. Mix it with sliced
green onion (scallions), chopped bacon
and a little mayo. The char on the chicken
combined with the flavors and texture of
the bacon and green onion make this dish
something your customers will be craving
once they give it a try.
Although folks love a hearty salad to
fill them up, they're semi-thinking they're
eating healthy but subconsciously know
with all the ranch or bleu cheese dressing
they pour over their salad that they just
defeated the purpose of "healthy choice."
Metro Diner was featured on Diners,
Drive-Ins and Dives with their Pittsburgh
Steak salad, which is a very large standard
garden salad with egg and croutons, then
topped with French fries, sliced grilled
steak and crumbled bleu cheese. It's hearty
and a bit over-the-top delicious. Those are
the kind of things that create a buzz in the
community.

It's funny when you think about
what's trending. Usually it's some-

As you're thinking about adding
some great entrée salad choices,
think about your base first. Look

pair your salads with some great dressings. It was many years ago that I created
a homemade salad dressing demo in the
Pizza Today test kitchen and you can find
it if you go to YouTube and search Pizza
Today _ Chef Jeff Salad. Check it out and
go get fresh in your kitchen! n

at what you already have in house and
then consider mixing some fresh greens to
create a great salad base. Iceburg, Romaine
and spinach make for a great combo. Add
in some fresh spring mix and you're raring
to go. Topping that mix with some of that
grilled chicken salad and garnished with
tomatoes, cucumbers, shredded carrots
and hard-boiled egg will surely be visually
stimulating first and then tastes amazing.
Remember, people eat with their eyes first.
It's got to look good.

thing new. Mediterranean certainly isn't
something new, but because of its fresh
ingredients, amazing textures, flavor
profiles and eye appeal, it is definitely
something to consider incorporating into
your menu. It really satisfies the healthy
and delicious preference many have in the
summer and throughout the year.
I put a Mediterranean Salad Platter on
my menu a while back and it was a huge
success. I was making everything from
scratch, but you can buy all the components pre-made and then assemble them
in the manner you choose.
I had a nice salad blend base similar
to the one I described, and then topped
it off with a variety of things including:
hummus, sliced cucumber and tomato and
topped with Kalamata olives, crumbled
feta, two stuffed grape leaves and freshly
made tabbouleh, which is made with
fresh chopped parsley, bulger wheat, diced
tomatoes, cucumbers, onions, garlic, olive
oil and lemon juice. I also added grilled
chicken skewers, grilled flat bread, a
couple of fried falafel (a chick pea fritter)
and some tzatziki (yogurt with cucumber
and dill weed). This was a beautiful, fresh,
healthy and delicious salad platter that
became a best seller. I love this platter
because of great customer satisfaction,
and it really brings in a high profit margin
because you can bring in a strong price for
this while cost is fairly low.
Creating some delicious salads will be a great way to retain
summertime customers who may
drift away. It's equally as important to

JEFFREY FREEHOF is a frequent
contributor to Pizza Today and
International Pizza Expo.

A U G U S T 2 0 1 7 / P I Z Z AT O D AY. C O M / 3 9


http://escalon.net http://escalon.net http://www.PIZZATODAY.COM

Pizza Today - August 2017

Table of Contents for the Digital Edition of Pizza Today - August 2017

Pizza Today - August 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Soda Machines
Grilled Pizzas
Entrée Salads
Balsamic Vinegar
Promoting Victories
Road to Pizza & Pasta Northeast: It’s not too late to enter competitions
2017 Independent Pizzeria of the Year: Cane Rosso, Dallas, TX
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - August 2017 - CT1
Pizza Today - August 2017 - CT2
Pizza Today - August 2017 - Pizza Today - August 2017
Pizza Today - August 2017 - Cover2
Pizza Today - August 2017 - Commentary
Pizza Today - August 2017 - 4
Pizza Today - August 2017 - 5
Pizza Today - August 2017 - Contents
Pizza Today - August 2017 - 7
Pizza Today - August 2017 - 8
Pizza Today - August 2017 - 9
Pizza Today - August 2017 - Contributors
Pizza Today - August 2017 - 11
Pizza Today - August 2017 - Expo Spotlight
Pizza Today - August 2017 - 13
Pizza Today - August 2017 - Interact
Pizza Today - August 2017 - 15
Pizza Today - August 2017 - Conversation
Pizza Today - August 2017 - 17
Pizza Today - August 2017 - Man on the Street
Pizza Today - August 2017 - 19
Pizza Today - August 2017 - Respecting the Craft
Pizza Today - August 2017 - 21
Pizza Today - August 2017 - On Tap
Pizza Today - August 2017 - 23
Pizza Today - August 2017 - Destinations
Pizza Today - August 2017 - 25
Pizza Today - August 2017 - Knead to Know
Pizza Today - August 2017 - 27
Pizza Today - August 2017 - 28
Pizza Today - August 2017 - 29
Pizza Today - August 2017 - Soda Machines
Pizza Today - August 2017 - 31
Pizza Today - August 2017 - 32
Pizza Today - August 2017 - 33
Pizza Today - August 2017 - Grilled Pizzas
Pizza Today - August 2017 - 35
Pizza Today - August 2017 - 36
Pizza Today - August 2017 - 37
Pizza Today - August 2017 - Entrée Salads
Pizza Today - August 2017 - 39
Pizza Today - August 2017 - Balsamic Vinegar
Pizza Today - August 2017 - 41
Pizza Today - August 2017 - 42
Pizza Today - August 2017 - 43
Pizza Today - August 2017 - Promoting Victories
Pizza Today - August 2017 - 45
Pizza Today - August 2017 - 46
Pizza Today - August 2017 - 47
Pizza Today - August 2017 - Road to Pizza & Pasta Northeast: It’s not too late to enter competitions
Pizza Today - August 2017 - 49
Pizza Today - August 2017 - 50
Pizza Today - August 2017 - 51
Pizza Today - August 2017 - 2017 Independent Pizzeria of the Year: Cane Rosso, Dallas, TX
Pizza Today - August 2017 - 53
Pizza Today - August 2017 - 54
Pizza Today - August 2017 - 55
Pizza Today - August 2017 - 56
Pizza Today - August 2017 - 57
Pizza Today - August 2017 - 58
Pizza Today - August 2017 - 59
Pizza Today - August 2017 - 60
Pizza Today - August 2017 - Product Showcase
Pizza Today - August 2017 - 62
Pizza Today - August 2017 - 63
Pizza Today - August 2017 - Pizza Today Yellow Pages
Pizza Today - August 2017 - 65
Pizza Today - August 2017 - 66
Pizza Today - August 2017 - 67
Pizza Today - August 2017 - 68
Pizza Today - August 2017 - 69
Pizza Today - August 2017 - 70
Pizza Today - August 2017 - 71
Pizza Today - August 2017 - The Marketplace
Pizza Today - August 2017 - 73
Pizza Today - August 2017 - 74
Pizza Today - August 2017 - 75
Pizza Today - August 2017 - 76
Pizza Today - August 2017 - 77
Pizza Today - August 2017 - 78
Pizza Today - August 2017 - 79
Pizza Today - August 2017 - 80
Pizza Today - August 2017 - Reader’s Resource
Pizza Today - August 2017 - Trending Recipe
Pizza Today - August 2017 - Cover3
Pizza Today - August 2017 - Cover4
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