HARVEST SALAD WITH BUTTERNUT SQUASH VINAIGRETTE

Made With:

Product

Campbell's® Signature Harvest Butternut Squash Soup

Rich butternut squash simmered with cream and a blend of warm spices including ginger, cinnamon and nutmeg.

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Tip

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.

Nutrition Facts
Serving Size
1 EACH (1 SALAD)
Amount Per Serving
Calories 187
% Daily Value
Total Fat 8.9g
14%
Saturated Fat 2.2g
11%
Cholesterol 6mg
2%
Sodium 234mg
10%
Total Carbohydrate 26g
9%
Dietary Fiber 5.6g
22%
Protein 2.8g
6%
Vitamin A 48%
Vitamin C 22%
Calcium 5%
Iron 7%
Total Time

25 min.

Serving & Size

1 EACH (1 SALAD)

Yields

This fruit and root vegetable salad is delicious tossed with a sweet vinaigrette made with Campbell’s® Signature Harvest Butternut Squash soup.

Nutrition Facts

Nutrition Facts
Serving Size
1 EACH (1 SALAD)
Amount Per Serving
Calories 187
% Daily Value
Total Fat 8.9g
14%
Saturated Fat 2.2g
11%
Cholesterol 6mg
2%
Sodium 234mg
10%
Total Carbohydrate 26g
9%
Dietary Fiber 5.6g
22%
Protein 2.8g
6%
Vitamin A 48%
Vitamin C 22%
Calcium 5%
Iron 7%

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Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Campbell's® Signature Harvest Butternut Squash Soup

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Weight Measure
Campbell's® Signature Harvest Butternut Squash Soup cups
olive oil 0 3/4  cups
kosher salt
black pepper
1. The night before, place frozen Campbell’s® 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.
 
Weight Measure
romaine lettuce, cleaned and chopped 3 lb. 29  cups
beet, peeled, diced, cooked 21 oz. 2 5/8  cups
pear, mediium, diced 56 oz. cups
turnip, peeled, cubed, steamed 30 oz. 3 3/4  cups
carrot, shredded 20 oz. 2 3/8  cups
radish, trimmed, thinly sliced tbsp.
red onion, thinly sliced 23 oz. cups
fennel bulb, trimmed, thinly sliced 3 lb. cups
honey crisp apple, unpeeled, cored, diced 34 oz. 4 1/2  cups
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.
  • Beets: #40 scoop, about 1-3/4 tablespoons
  • Pears: #16 scoop, 1/4 cup
  • Turnips: #30 scoop, about 2-1/2 tablespoons
  • Carrots: #30 scoop, about 1-1/2 tablespoons
  • Radishes: 1/4 teaspoon
  • Onions:  #30 scoop, about 1-1/2 tablespoons
  • Fennel: #16 scoop, 1/4 cup
  • Apples: #30 scoop, about 1-1/2 tablespoons

 
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