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 will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“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.”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“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!”

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