Leafy Greens recipes: Chef’s Shaker Salad with Wheat Berries and Italian Spinach Brunch Casserole

Chef’s Shaker Salad with Wheat Berries

YIELD: 24 servings
INGREDIENTS

  • Wheat berries—4 lbs.
  • Italian salad dressing—3 cups
  • Carrots, shredded—6 cups
  • Romaine lettuce, chopped—24 cups
  • Cheddar cheese, low-sodium, grated—12 ozs.
  • Ham, diced, low-sodium—1.5 lbs.
  • Chicken, cooked, diced—1.5 lbs.
  • Grape or cherry tomatoes, halved—6 cups

DIRECTIONS

  1. Cook the wheat berries according to the package directions. Cool completely on a sheet pan. Chop the lettuce, grate the cheese, dice the ham and chicken and halve the grape or cherry tomatoes.
  2. Fill 2-oz. dressing cups with 1/8 cup dressing and cover each with the lid.
  3. Layer the salad ingredients into 16-oz. cups as follows: 1 cup wheat berries, ¼ cup carrots, 1 cup romaine lettuce, 0.5 oz. cheese (about 1/8 cup), 1 oz. ham, 1 oz. chicken and ¼ cup tomatoes.
  4. Cover the cup with the flat lid. Place the dressing cup on top of the flat lid. Place the domed lid on top of the salad cup and press to seal.
  5. To make the salad, remove lids from the cup. Pour the contents of the dressing container into the cup. Replace the domed lid only and shake the salad until ingredients are thoroughly mixed.

Photo and recipe: InHarvest, www.inharvest.com.

Notes: InHarvest Wheat Berries can be used in this recipe. For each salad, you will need a 16-oz. clear cup with a flat no-slot lid and a domed no-hole lid, as well as a 2-oz. portion cup with lid. According to the recipe source, each serving provides 2 grain/bread servings (100% whole grain), 1 cup vegetable (½ cup dark green, ½ cup red/orange), 2 oz. eq. meat/alt. The Meat/Meat Alternate contribution for the chicken is calculated on an ounce to ounce basis. If using a product that requires more than 1 ounce to meet the ounce equivalent, the recipe will require adjustment in order to meet the stated contribution. The Meat/Meat Alternate contribution for the ham is based on an average of a 1.5-oz. serving crediting as 1 oz. Check the Food Buying Guide or your product’s formulation statement for crediting information.

Italian Spinach Brunch Casserole

YIELD: 25 (5x5 squares)
PER SERVING: 370 cal., 14 g fat, 4.5 g sat. fat, 20 mg chol. 740 mg sod., 26 g carb., 4 g fiber, 9 g sugar, 34 g pro.
INGREDIENTS

  • Vegetable oil—6 Tbsps.
  • Fresh mushrooms, diced—1 lb., 8 ozs.
  • Vegetarian breakfast sausage patties—37 ½ patties
  • Spinach, chopped, frozen—20 ozs.
  • Red bell pepper, fresh—1 ½ lbs.
  • Mozzarella cheese, part-skim, grated—20 ozs.
  • All-purpose flour—20 ½ cups
  • Dried basil leaves—1 Tbsp.
  • Liquid egg substitute—62 ½ fl ozs.
  • Milk, 2%—62 ½ fl ozs.
  • Pan-release spray—as needed

DIRECTIONS

  1. Preheat an oven to 325°F. Spray a 4-in. full-size steamtable pan with food release spray. Thaw and dice the vegetarian breakfast sausage patties. Drain the thawed chopped spinach. Dice the red bell pepper.
  2. Heat a large saute pan over medium-high heat. Add the vegetable oil, mushrooms and onions and saute until the vegetables are tender. Add the diced vegetarian breakfast sausage patties and cook until heated through.
  3. Place the sausage-and-mushroom mixture in the prepared steamtable pan. Distribute the chopped spinach over the top and then sprinkle the diced red bell pepper. Distribute half of the mozzarella cheese over top of the vegetables.
  4. In a large bowl, combine the flour and dried basil. Set aside. In another bowl, combine the eggs and milk; beat until smooth. Add the egg mixture to the flour mixture; beat until well-blended. Pour over top of the spinach in the steamtable pan.
  5. Bake in the preheated oven for approximately 40 minutes, or until a knife inserted in the center comes out clean (at least 165°F). Sprinkle the casserole with the remaining mozzarella cheese. Return to the oven for an additional two minutes, or until the cheese is melted. Let stand five minutes before serving.
  6. To serve: Cut into 5x5 squares and serve at 135°F or above.

Recipe and Photo: Kellogg’s Food Away From Home, www.fafh.com

Note: Morningstar Farms® Breakfast Sausage Patties and Egg Beaters 99% Egg Substitute can be used in this recipe.

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