This fruit and root vegetable salad is delicious tossed with a sweet vinaigrette made with Campbells® Signature Harvest Butternut Squash soup.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|olive oil||0 3/4 cups|
|romaine lettuce||3 lb.||29 cups|
|beet||21 oz.||2 5/8 cups|
|pear||56 oz.||7 cups|
|turnip||30 oz.||3 3/4 cups|
|carrot||20 oz.||2 3/8 cups|
|red onion||23 oz.||3 cups|
|fennel bulb||3 lb.||6 cups|
|honey crisp apple||34 oz.||4 1/2 cups|
|1. The night before, place frozen Campbells® Signature Harvest Butternut Squash soup into refrigerator and allow to defrost.
CCP: Hold for cold service at 41°F until needed.
2. To make dressing, place the cold soup in the food processor and blend. Slowly add oil, salt and pepper.
|3. Place romaine lettuce in large bowl. Toss with prepared dressing.
4. To serve, using tongs, portion about 1-1/4 cups (about 2 oz) romaine onto plate. Arrange garnish on top in strips similar to a Cobb salad as follows. Serve immediately.
- Use seasonal vegetables or what you have on your line to make this salad your own creation. Pair with a protein like poached salmon, sauteed prawns, or grilled chicken.