Quinoa mixed with oranges, pecans & shallots then served with lettuce, raspberries, goat cheese, and a honey vinaigrette
Apples, chicken, butternut squash, brown rice & quinoa on salad mix topped with pecans and a sherry vinaigrette
Grilled asparagus, red pepper and goat cheese on focaccia with garlic aioli
Flaky baked fish fillets are topped with a medley of spring vegetables and drizzled with an herbed vinaigrette.
Chicken, roasted beets, bulgur, chickpeas, crumbled feta, and romaine with sherry vinaigrette.
Open-faced sandwich with roasted butternut squash, arugula, ricotta cheese and a Dijon maple drizzle.
Chicken, Granny Smith apple, sliced fennel, bacon, quinoa and kale mix with sherry vinaigrette.
Experiment with different ingredients to kick a traditional slaw into high gear. High in fiber and essential vitamins, this recipe includes dried apricots and Brussels sprouts—another cabbage cousin! It’s all tossed in a light and flavorful Dijon mustard vinaigrette.
Stuck with a few leftover hardboiled eggs? Try Aramark Chef Stacy Wiroll’s twist on the classic egg salad. Swap mayo with avocado for healthy fats and fuller flavor.
This refreshing salad is tangy, sweet, and substantial with grilled chicken, fresh fruit, and a mustard-poppy seed dressing that offers a hint of vanilla.