NECI chef Mark Molinaro and OSSU District Manager Michael Flies join us to talk about a fall salad recipe -- and changes to students' meals around the state.
Roasted Autumn Vegetable and Grain Salad with Blue Cheese and Cranberry Vinaigrette
ð 2 T. Quinoa, cooked
ð 2 T. Bulgar Wheat, cooked
ð 2 T. Barley, cooked
ð 1 tps. Olive Oil
ð 1/4 Cup Dried Cranberries, rehydrated
ð ½ T. Parsley, minced
ð ¾ Cup Rocket
ð 3 T. Cranberry Vinaigrette
Ñ 1 cup dried cranberries, rehydrated
Ñ ¼ cup cranberry juice
Ñ 2 T. white wine vinegar
Ñ ¾ cup canola oil
ð ½ Cup mixed root vegetables, medium diced
ð 2 T. Blue Cheese, crumble
ð Salt to taste
Stir Quinoa, Bulgar Wheat, Barley, Olive Oil and Cranberries in a mixing bowl. Pack mixture in mold and release onto plate. Toss Rocket and Vinaigrette in a separate bowl. Lightly place salad on top of grain mixture. Place mixed root vegetables around the grain salad. Sprinkle Blue Cheese over top dish.
Blend together cranberries, cranberry juice and white wine vinegar on medium-high speed. Slowly add canola oil on medium speed until mixture is fully emulsified. Salt to taste.