Entree Salads

Entree Salads

  • 1 lb. Mixed Greens (Romaine, Bibb, Red Leaf or use lettuce mix), rinsed
  • 5 oz. Balsamic Vinaigrette (recipe below)
  • 1 lb. Fresh Asparagus, trimmed
  • 2 oz. Olive Oil
  • 1 cup Julienne Carrots
  • 1 pint Cherry or Pear Tomatoes, halved
  • 1/2 cup Dried Cherries, Cranberries or Blueberries
  • 1 cup Candied Pecans
  • 3/4 cup Crumbled Blue Cheese (Can use Goat or Feta cheeses if preferred)
  • 4 ea. 5 oz. Filets, grilled to desired temperature
    (Salmon, Chicken Breast or other protein can be substituted)
  • Salt
  • Pepper

Balsamic Vinaigrette

  • 10 oz. Balsamic Vinegar
  • 2 tsp. Mustard (optional)
  • 1 tsp. Minced Shallot or Onion
  • 24 oz. Extra Virgin Olive Oil
  • 3 tsp. Chopped Parsley or Chive
  • Salt
  • Pepper
  1. To make vinaigrette, combine vinegar, mustard and shallot. Whisk in the oil gradually. Adjust seasoning with salt and pepper and add chopped parsley.
  2. Coat asparagus with olive oil, and season with salt and pepper. Grill for 3 to 7 minutes, depending on the thickness of the asparagus.
  3. In a large bowl, combine the salad greens, carrots, tomatoes and dried fruit. Season and coat with balsamic vinaigrette.
  4. Arrange asparagus on a large platter, add salad mix and top with the blue cheese and candied pecans.
  5. Add the hot steaks and serve.

Note: Leftover corn cut from the cob also goes well in this salad.

Academy of Culinary Arts Students

The Academy of Culinary Arts has more than 25 years experience training professional chefs.

Our award-winning, international faculty teach the skills necessary to succeed in the fast-paced, competitive culinary industry.

At the Academy of Culinary Arts, you can work toward a degree, take specialized courses, or just develop basic job skills. We offer accredited degree programs and certificate programs, that you can take on a full- or part-time basis.

We offer a mix of classes, hands-on labs, training at our on-campus restaurant, real world externship experience, and special activities.

To learn more about the Academy, visit www.atlantic.edu/aca.

Academy of Culinary Arts Students

Turn up the heat in your kitchen by mastering new recipes and culinary skills through an Academy of Culinary Arts workshop.

These noncredit workshops are offered throughout the year in our professional kitchens. Topics range from holiday-themed entrees and desserts to Deep South cooking to healthy eating.

These workshops are open to all levels of experience. View a list of upcoming workshops and information on registering.