HARVEST SALAD WITH BUTTERNUT SQUASH VINAIGRETTE

HARVEST SALAD WITH BUTTERNUT SQUASH VINAIGRETTE

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)

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

Recipe Yields:

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Ingredients Weight Measure
Campbell's® Signature Harvest Butternut Squash Soup
cups
olive oil 0 3/4  cups
kosher salt
black pepper
romaine lettuce 3 lb. 29  cups
beet 21 oz. 2 5/8  cups
pear 56 oz. cups
turnip 30 oz. 3 3/4  cups
carrot 20 oz. 2 3/8  cups
radish tbsp.
red onion 23 oz. cups
fennel bulb 3 lb. cups
honey crisp apple 34 oz. 4 1/2  cups
Instructions
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.
 
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

 

Recipe Tip

  1. 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.
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