May is National Salad Month, and what better excuse could there be for convenience stores to beef up their salad offerings?
Thinking Spicy Green Goddess Salad? It’s classic green goddess dressing with a vegan spin: silken tofu is the base. From there, the salad is blended with roasted poblano peppers and hot honey, then tossed with seasonal greens.
Another option is the Roasted Beet and Arugula Salad with Grapes.
These are two of the five delectable recipes CSP sister publication Foodservice Director is highlighting in a recent report on making the most of seasonal ingredients.
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