RECIPE: Waste Not Compost Salad - CulinArt Group

Eat Well Blog

RECIPE: Waste Not Compost Salad

Here it is! The ultimate root to stem recipe – embracing all of the Stop Food Waste Day techniques. This recipe is full of taste, but there is no waste!

Waste Not Compost Salad

Ingredients (makes 7 servings):

  • 4 oz Radish, sliced thin
  • 9 oz Carrots (orange, yellow, purple, or a combination of colors)
  • 6 oz Apple, honey crisp
  • 2 oz Pumpkin seeds
  • 1/2 oz Shallots, minced
  • 1 each Lime
  • 2 oz Rice vinegar, seasoned
  • 1/2 cup Olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Ground black pepper

Directions:

  1. For the carrots, wash and spiralize or peel into strips. SAVE the tops.
  2. Wash, thinly slice, and julienne the radish and apples. RESERVE the apple scraps.
  3. Separate vegetables/fruits and cover with cold water until you are ready to serve.
  4. In a blender – add apple scraps, carrot tops (washed and chopped), minced shallots, zest and juice of lime, and seasoned rice vinegar. Puree until smooth. Slowly drizzle oil until emulsified. Season with salt and pepper.
  5. Drain all fruits and vegetables well, and add pumpkin seeds. Add the vinaigrette to the chopped fruits and vegetables. Toss well to combine.
  • 0
  • April 24, 2019

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“I wanted to recognize the individuals at the Valley Forge Site Café who have been supporting us throughout the COVID-19 Pandemic.  I have been onsite at least a few days every week since June 2020 and I noticed that the team continued to provide quality and timely service for breakfast and lunch.  They effectively packaged the food to maintain CDC guidelines. Thank you!  ”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

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