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Caprese
Zoodle Salad

INGREDIENTS:
4 large zucchini Strawberry Almond
2 cups cherry tomatoes, halved Overnight Oats
2 tablespoons olive oil
1 cup mozzarella pearls INGREDIENTS:
2 tablespoons lemon juice ½ cup organic steel cut oatmeal
1 clove garlic, minced ½ cup Greek nonfat vanilla yogurt
2 tablespoons balsamic vinegar 2 tablespoons almond milk
¼ cup sliced strawberries
PREPARATION: 2 tablespoons organic granola
1. Using a spiralizer, create zoodles out of zucchini.
2. Toss zucchini with garlic, lemon juice and olive oil. PREPARATION:
Let marinate for 15 minutes. 1. In a bowl, combine oats, Greek yogurt and almond milk.
3. Top with mozzarella and tomatoes. 2. Let oats sit in refrigerator overnight.
4. Provide dressing on the side 3. Top with strawberries and granola.

YIELD: 4 servings YIELD: 1 serving

to reduce the sodium drastically.” She continued, “They all seemed very excited about it.
As part of the grant, CDS was able to purchase some new That was our first effort, and I will go out throughout the
equipment to help introduce new options to students. “The year and try to educate these students on this grant and our
vegetable spiralizer was something we decided to purchase,” initiatives that we are rolling out in terms of the dining centers
said Bendersky. “It is trending right now. We decided to make and the food courts. A lot of students are being more health
a spiralized zoodle salad. It looks very colorful.” [See recipe conscious, and they are very excited about any changes that
above.] we make in terms of that.”
The school has also worked to educate the campus com- While students aren’t necessarily in a high-risk group for
munity on lower-sodium diets and introduce the new items. heart disease, the program hopes to establish good habits.
“If you label something low-sodium, people tend to think it is “Heart disease doesn’t happen overnight, it is years and years
not going to taste good,” she said. “We try to be careful with of poor diet,” said Bendersky. “That is why they always try
marketing in terms of the food, and showing that you don’t to start early through K-12 and colleges and educate people
need to add a lot of salt to something to make it flavorful. on their diets and trying to be more mindful. It is not neces-
There are other cooking methods or other things you can do sarily saying they should go on a low-sodium diet, but just
to bring out the natural flavors versus just adding a lot of salt.” being conscious of the foods that are higher in sodium. A lot
CDS has begun holding tastings for students, recently of- of times, it is hidden sources of sodium.”
fering the zoodle salad and another new item, overnight oats. In addition to the students welcoming the program, the
“It is very low in sodium,” said Bendersky. “We used steel nearly 12,000 faculty and staff on the school’s campuses have
cut oatmeal, almond milk [from Silk], Greek yogurt [from reacted positively to it. “We received a lot of positive feedback
Upstate Farms] and fresh strawberries, as a grab ’n go op- that they really think that this is the right thing to do,” said
tion. Students can either have it as a snack or on the go in the Raymond Kohl, marketing manager. “They are glad to see us
morning for breakfast. It has been a huge hit too. It is also making these changes as well. That has been really positive.”
very trendy right now.” [See recipe above.] —OCH

ON-CAMPUS HOSPITALITY NOVEMBER 2017 | 17