Vegetarian Journal's Foodservice Update

VRG Home | About VRG | Vegetarian Journal | Books | Vegetarian Nutrition
F.A.Q. | Subscribe to Journal | Game | Vegetarian Family | Nutshell | VRG-News
Recipes | Travel | What's New | Bulletin Board | Veg Kids | Search | Links

Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions

Volume IX, Number 1 Winter 2001  

VEGETARIAN QUANTITY RECIPES

SAIGON-STYLE FRUIT SALAD

Yield: 10 servings         Copyright: Nancy Berkoff

This entrée salad is both sweet and savory. Make in advance and refrigerate until ready to serve.

INGREDIENTS                     MEASURE

Dressing:

Fresh lemon juice               8 ounces
Lime juice                      8 ounces
Orange juice concentrate        3 ounces
Chopped fresh cilantro          6 ounces
Chopped fresh parsley           4 ounces
Minced garlic                   8 cloves

Salad:

Diced cucumber                  10 ounces
Rice wine vinegar               12 ounces
Apple juice concentrate         3 ounces
Cooked, chopped rice noodles
   (or rice vermicelli)         2 pounds
Chopped fresh basil             6 ounces
Chopped fresh mint              4 ounces
Cubed ripe mango 				
   (fresh or frozen)            1 pound
Bibb lettuce leaves, rinsed*    10

*Variation: Substitute 1 pound shredded cabbage for Bibb lettuce.

Place all the dressing ingredients in a blender and blend until smooth. Refrigerate until ready to use.

In a large mixing bowl, combine cucumber,vinegar, and apple juice concentrate. Mix until well combined. Add noodles, basil, and mint. Toss gently. Add mangos and toss gently. To assemble salad, place lettuce or cabbage on entrée plates to form a base. Add salad to base and dress with citrus dressing. Serve immediately. If assembling to serve at a later time, wait until serving to add dressing.


Excerpts from the Winter 2000/2001 Issue:

Click here to go to the main foodservice page (Vegetarian Journal's FoodService Update and Quantity Cooking Information with links to each issue).


For the complete issue, please subscribe to the magazine. To subscribe to Vegetarian Journal's Foodservice Update, click here and check "Add 1 year Foodservice Update for $10 more"  on whatever subscription form you choose.

Converted to HTML by Stephanie Schueler.



VRG Home | About VRG | Vegetarian Journal | Books | Vegetarian Nutrition
F.A.Q. | Subscribe to Journal | Game | Vegetarian Family | Nutshell | VRG-News
Recipes | Travel | What's New | Bulletin Board | Veg Kids | Search | Links


The Vegetarian Resource Group Logo 1996-2014 The Vegetarian Resource Group
PO Box 1463, Baltimore, MD 21203
(410) 366-8343   Email: vrg@vrg.org

Last Updated
January 31, 2001

Graphic design by Leeking Ink


The contents of this web site, as with all The Vegetarian Resource Group publications, is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional.

Any pages on this site may be reproduced for non-commercial use if left intact and with credit given to The Vegetarian Resource Group.

Web site questions or comments? Please email vrg@vrg.org.