Pizza Today - July 2018 - 39

S A L ADS
If you're not menuing greens,
you're missing out on green
S TO RY M A ND Y W O L F D E TW I L E R P H O TO JO S H KE OW N

A GOOD COMBINATION FOR SUMMER SALADS TYPICALLY INCLUDES greens,

seasonal tomatoes, perhaps a fruit, a
complementary cheese and maybe a bit of
something for crunch.
* GREENS. Skip the iceberg and go for
something with serious nutritional value.
Arugula is a start, but too much can
be bitter. Mix it with spinach, seasonal
microgreens, some chopped kale, green
or red leaf lettuce or escarole. Go light on
the red cabbage -- if you notice, it's one
of the few things on the plate that gets
sent back to the kitchen.
* TOMATOES. A good source of vitamins A and C, summer is ripe for
tomato picking. If you're not sourcing
local tomatoes, you should turn away any
that are mealy, over-ripe or have broken
flesh. And while storing your tomatoes in
your walk-in will keep them fresher longer, they'll also make them tough -- and
also more likely to be sent to the kitchen

and the wastebasket.
* FRUIT. Mandarin oranges, sliced
apples, strawberries, raisins, dates, cranberries, blackberries, blueberries and kiwi
are all popular summer salad toppers.
Dried fruits store longer, so be certain
your clientele will buy enough to keep
apples from browning or allowing kiwi to
get slimy.
* CHEESES. Sure, you can use shredded
cheddar or mozzarella, but bleu cheese,
Gorgonzola, brie, feta, Swiss and Parmesan are all likely to already be on your
menu. Use in moderation, as cheese is an
expensive commodity and a little goes a
long way.
* NUTS, fried onion straws, homemade
croutons, Parmesan chips, seeds, tortilla
strips, Chow Mein noodles, wasabi peas
and toasted chickpeas all add just the
right amount of crunch and are easy to
store.
* MEATS. Chicken, prosciutto, bacon

and salami could already be on your
menu. Salmon or other fish? If you're not
able to sell enough, it's best to leave it off
the menu.
Goat Cheese, Prosciutto and
Strawberry Salad
2 cups baby spinach
2 cups chopped kale
2 cups arugula
2 cups sliced strawberries
4 slices thin prosciutto
2 ounces crumbled goat cheese
2 ounces candied pecans
Toss greens in a bowl. Top with prosciutto slices, goat cheese and candied
pecans. Place sliced strawberries around
bowl. Serve with vinaigrette on the side. n
MANDY WOLF DETWILER

editor at Pizza Today.

is managing

J U LY 2 0 1 8 / P I Z Z AT O D AY. C O M / 3 9


http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - July 2018

Pizza Today - July 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
Hiring a Bartender
Kitchen Design
Summer Salads
Menu Labeling Law in Effect
Road to Ppne ‘18
Young Entrepreneur of the Year: Sammy Mandell, Gapco, Dallas, Tx
Gapco
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - July 2018 - CT1
Pizza Today - July 2018 - CT2
Pizza Today - July 2018 - Pizza Today - July 2018
Pizza Today - July 2018 - Cover2
Pizza Today - July 2018 - Commentary
Pizza Today - July 2018 - 4
Pizza Today - July 2018 - 5
Pizza Today - July 2018 - Contents
Pizza Today - July 2018 - 7
Pizza Today - July 2018 - 8
Pizza Today - July 2018 - 9
Pizza Today - July 2018 - Contributors
Pizza Today - July 2018 - 11
Pizza Today - July 2018 - Expo Spotlight
Pizza Today - July 2018 - 13
Pizza Today - July 2018 - Interact
Pizza Today - July 2018 - 15
Pizza Today - July 2018 - Conversation
Pizza Today - July 2018 - 17
Pizza Today - July 2018 - Man on the Street
Pizza Today - July 2018 - 19
Pizza Today - July 2018 - Tony’s Trending Recipe
Pizza Today - July 2018 - 21
Pizza Today - July 2018 - At Your Service
Pizza Today - July 2018 - 23
Pizza Today - July 2018 - Destinations
Pizza Today - July 2018 - 25
Pizza Today - July 2018 - Knead to Know
Pizza Today - July 2018 - 27
Pizza Today - July 2018 - 28
Pizza Today - July 2018 - 29
Pizza Today - July 2018 - Hiring a Bartender
Pizza Today - July 2018 - 31
Pizza Today - July 2018 - 32
Pizza Today - July 2018 - 33
Pizza Today - July 2018 - Kitchen Design
Pizza Today - July 2018 - 35
Pizza Today - July 2018 - 36
Pizza Today - July 2018 - 37
Pizza Today - July 2018 - Summer Salads
Pizza Today - July 2018 - 39
Pizza Today - July 2018 - Menu Labeling Law in Effect
Pizza Today - July 2018 - 41
Pizza Today - July 2018 - 42
Pizza Today - July 2018 - 43
Pizza Today - July 2018 - Road to Ppne ‘18
Pizza Today - July 2018 - 45
Pizza Today - July 2018 - Gapco
Pizza Today - July 2018 - 47
Pizza Today - July 2018 - 48
Pizza Today - July 2018 - 49
Pizza Today - July 2018 - 50
Pizza Today - July 2018 - 51
Pizza Today - July 2018 - 52
Pizza Today - July 2018 - Product Showcase
Pizza Today - July 2018 - 54
Pizza Today - July 2018 - 55
Pizza Today - July 2018 - 56
Pizza Today - July 2018 - Pizza Today Yellow Pages
Pizza Today - July 2018 - 58
Pizza Today - July 2018 - 59
Pizza Today - July 2018 - 60
Pizza Today - July 2018 - 61
Pizza Today - July 2018 - 62
Pizza Today - July 2018 - 63
Pizza Today - July 2018 - 64
Pizza Today - July 2018 - The Marketplace
Pizza Today - July 2018 - 66
Pizza Today - July 2018 - 67
Pizza Today - July 2018 - 68
Pizza Today - July 2018 - 69
Pizza Today - July 2018 - 70
Pizza Today - July 2018 - 71
Pizza Today - July 2018 - 72
Pizza Today - July 2018 - Reader’s Resource
Pizza Today - July 2018 - Mike’s Monthy Tip
Pizza Today - July 2018 - Cover3
Pizza Today - July 2018 - Cover4
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