Spinach Salad With Raspberry Vinaigrette Dressing USDA Recipe for Child Care Centers
Age Group: Ages 6-18
Serving Size: 25-50
Try this simple spinach salad. The aromatic flavors and texture combinations will excite the taste buds.CACFP CREDITING INFORMATION ½ cup vegetable½ cup fruit2 oz eq meat alternateSOURCETeam Nutrition CACFP Easy Recipe ProjectTeamNutrition.USDA.gov
Ingredients
25 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 5 lb Baby spinach, fresh
- 1 lb 14 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 25 - Eggs, fresh, large
- ½ cup Olive oil, extra virgin
- 1 cup Vinegar, raspberry
- ½ cup Honey, pasteurized
- 1 tsp Salt, table
- 1 gal + 2 qt + 1 cup Baby spinach, fresh
- 1 qt + 2¼ cups Cranberries, dried
- 1 cup Sunflower seeds, unsalted
- 2 Tbsp + 2 tsp Parmesan cheese, grated
50 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 10 lb Baby spinach, fresh
- 3 lb 12 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 50 - Eggs, fresh, large
- 1 cup Olive oil, extra virgin
- 2 cups Vinegar, raspberry
- 1 cup Honey, pasteurized
- 2 tsp Salt, table
- 3 gal + 2 cups Baby spinach, fresh
- 3 qt + ½ cup Cranberries, dried
- 2 cups Sunflower seeds, unsalted
- ⅓ cup Parmesan cheese, grated
Quantity
25 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 5 lb Baby spinach, fresh
- 1 lb 14 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 25 - Eggs, fresh, large
- ½ cup Olive oil, extra virgin
- 1 cup Vinegar, raspberry
- ½ cup Honey, pasteurized
- 1 tsp Salt, table
- 1 gal + 2 qt + 1 cup Baby spinach, fresh
- 1 qt + 2¼ cups Cranberries, dried
- 1 cup Sunflower seeds, unsalted
- 2 Tbsp + 2 tsp Parmesan cheese, grated
50 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 10 lb Baby spinach, fresh
- 3 lb 12 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 50 - Eggs, fresh, large
- 1 cup Olive oil, extra virgin
- 2 cups Vinegar, raspberry
- 1 cup Honey, pasteurized
- 2 tsp Salt, table
- 3 gal + 2 cups Baby spinach, fresh
- 3 qt + ½ cup Cranberries, dried
- 2 cups Sunflower seeds, unsalted
- ⅓ cup Parmesan cheese, grated
Ingredients
25 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 5 lb Baby spinach, fresh
- 1 lb 14 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 25 - Eggs, fresh, large
- ½ cup Olive oil, extra virgin
- 1 cup Vinegar, raspberry
- ½ cup Honey, pasteurized
- 1 tsp Salt, table
- 1 gal + 2 qt + 1 cup Baby spinach, fresh
- 1 qt + 2¼ cups Cranberries, dried
- 1 cup Sunflower seeds, unsalted
- 2 Tbsp + 2 tsp Parmesan cheese, grated
50 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 10 lb Baby spinach, fresh
- 3 lb 12 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 50 - Eggs, fresh, large
- 1 cup Olive oil, extra virgin
- 2 cups Vinegar, raspberry
- 1 cup Honey, pasteurized
- 2 tsp Salt, table
- 3 gal + 2 cups Baby spinach, fresh
- 3 qt + ½ cup Cranberries, dried
- 2 cups Sunflower seeds, unsalted
- ⅓ cup Parmesan cheese, grated
Quantity
25 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 5 lb Baby spinach, fresh
- 1 lb 14 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 25 - Eggs, fresh, large
- ½ cup Olive oil, extra virgin
- 1 cup Vinegar, raspberry
- ½ cup Honey, pasteurized
- 1 tsp Salt, table
- 1 gal + 2 qt + 1 cup Baby spinach, fresh
- 1 qt + 2¼ cups Cranberries, dried
- 1 cup Sunflower seeds, unsalted
- 2 Tbsp + 2 tsp Parmesan cheese, grated
50 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 10 lb Baby spinach, fresh
- 3 lb 12 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 50 - Eggs, fresh, large
- 1 cup Olive oil, extra virgin
- 2 cups Vinegar, raspberry
- 1 cup Honey, pasteurized
- 2 tsp Salt, table
- 3 gal + 2 cups Baby spinach, fresh
- 3 qt + ½ cup Cranberries, dried
- 2 cups Sunflower seeds, unsalted
- ⅓ cup Parmesan cheese, grated
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 5 lb Baby spinach, fresh
- 1 lb 14 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 25 - Eggs, fresh, large
- ½ cup Olive oil, extra virgin
- 1 cup Vinegar, raspberry
- ½ cup Honey, pasteurized
- 1 tsp Salt, table
- 1 gal + 2 qt + 1 cup Baby spinach, fresh
- 1 qt + 2¼ cups Cranberries, dried
- 1 cup Sunflower seeds, unsalted
- 2 Tbsp + 2 tsp Parmesan cheese, grated
50 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 10 lb Baby spinach, fresh
- 3 lb 12 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 50 - Eggs, fresh, large
- 1 cup Olive oil, extra virgin
- 2 cups Vinegar, raspberry
- 1 cup Honey, pasteurized
- 2 tsp Salt, table
- 3 gal + 2 cups Baby spinach, fresh
- 3 qt + ½ cup Cranberries, dried
- 2 cups Sunflower seeds, unsalted
- ⅓ cup Parmesan cheese, grated
Quantity
25 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 5 lb Baby spinach, fresh
- 1 lb 14 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 25 - Eggs, fresh, large
- ½ cup Olive oil, extra virgin
- 1 cup Vinegar, raspberry
- ½ cup Honey, pasteurized
- 1 tsp Salt, table
- 1 gal + 2 qt + 1 cup Baby spinach, fresh
- 1 qt + 2¼ cups Cranberries, dried
- 1 cup Sunflower seeds, unsalted
- 2 Tbsp + 2 tsp Parmesan cheese, grated
50 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 10 lb Baby spinach, fresh
- 3 lb 12 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 50 - Eggs, fresh, large
- 1 cup Olive oil, extra virgin
- 2 cups Vinegar, raspberry
- 1 cup Honey, pasteurized
- 2 tsp Salt, table
- 3 gal + 2 cups Baby spinach, fresh
- 3 qt + ½ cup Cranberries, dried
- 2 cups Sunflower seeds, unsalted
- ⅓ cup Parmesan cheese, grated
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 5 lb Baby spinach, fresh
- 1 lb 14 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 25 - Eggs, fresh, large
- ½ cup Olive oil, extra virgin
- 1 cup Vinegar, raspberry
- ½ cup Honey, pasteurized
- 1 tsp Salt, table
- 1 gal + 2 qt + 1 cup Baby spinach, fresh
- 1 qt + 2¼ cups Cranberries, dried
- 1 cup Sunflower seeds, unsalted
- 2 Tbsp + 2 tsp Parmesan cheese, grated
50 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 10 lb Baby spinach, fresh
- 3 lb 12 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 50 - Eggs, fresh, large
- 1 cup Olive oil, extra virgin
- 2 cups Vinegar, raspberry
- 1 cup Honey, pasteurized
- 2 tsp Salt, table
- 3 gal + 2 cups Baby spinach, fresh
- 3 qt + ½ cup Cranberries, dried
- 2 cups Sunflower seeds, unsalted
- ⅓ cup Parmesan cheese, grated
Quantity
25 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 5 lb Baby spinach, fresh
- 1 lb 14 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 25 - Eggs, fresh, large
- ½ cup Olive oil, extra virgin
- 1 cup Vinegar, raspberry
- ½ cup Honey, pasteurized
- 1 tsp Salt, table
- 1 gal + 2 qt + 1 cup Baby spinach, fresh
- 1 qt + 2¼ cups Cranberries, dried
- 1 cup Sunflower seeds, unsalted
- 2 Tbsp + 2 tsp Parmesan cheese, grated
50 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 10 lb Baby spinach, fresh
- 3 lb 12 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 50 - Eggs, fresh, large
- 1 cup Olive oil, extra virgin
- 2 cups Vinegar, raspberry
- 1 cup Honey, pasteurized
- 2 tsp Salt, table
- 3 gal + 2 cups Baby spinach, fresh
- 3 qt + ½ cup Cranberries, dried
- 2 cups Sunflower seeds, unsalted
- ⅓ cup Parmesan cheese, grated
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 5 lb Baby spinach, fresh
- 1 lb 14 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 25 - Eggs, fresh, large
- ½ cup Olive oil, extra virgin
- 1 cup Vinegar, raspberry
- ½ cup Honey, pasteurized
- 1 tsp Salt, table
- 1 gal + 2 qt + 1 cup Baby spinach, fresh
- 1 qt + 2¼ cups Cranberries, dried
- 1 cup Sunflower seeds, unsalted
- 2 Tbsp + 2 tsp Parmesan cheese, grated
50 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 10 lb Baby spinach, fresh
- 3 lb 12 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 50 - Eggs, fresh, large
- 1 cup Olive oil, extra virgin
- 2 cups Vinegar, raspberry
- 1 cup Honey, pasteurized
- 2 tsp Salt, table
- 3 gal + 2 cups Baby spinach, fresh
- 3 qt + ½ cup Cranberries, dried
- 2 cups Sunflower seeds, unsalted
- ⅓ cup Parmesan cheese, grated
Quantity
25 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 5 lb Baby spinach, fresh
- 1 lb 14 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 25 - Eggs, fresh, large
- ½ cup Olive oil, extra virgin
- 1 cup Vinegar, raspberry
- ½ cup Honey, pasteurized
- 1 tsp Salt, table
- 1 gal + 2 qt + 1 cup Baby spinach, fresh
- 1 qt + 2¼ cups Cranberries, dried
- 1 cup Sunflower seeds, unsalted
- 2 Tbsp + 2 tsp Parmesan cheese, grated
50 Servings
Weight
- - - Eggs, fresh, large
- - - Olive oil, extra virgin
- - - Vinegar, raspberry
- - - Honey, pasteurized
- - - Salt, table
- 10 lb Baby spinach, fresh
- 3 lb 12 oz Cranberries, dried
- - - Sunflower seeds, unsalted
- - - Parmesan cheese, grated
Measure
- 50 - Eggs, fresh, large
- 1 cup Olive oil, extra virgin
- 2 cups Vinegar, raspberry
- 1 cup Honey, pasteurized
- 2 tsp Salt, table
- 3 gal + 2 cups Baby spinach, fresh
- 3 qt + ½ cup Cranberries, dried
- 2 cups Sunflower seeds, unsalted
- ⅓ cup Parmesan cheese, grated
*See Marketing Guide
Instructions
- Wash hands with soap and water for at least 20 seconds.
- Place eggs in an extra-large pot. Add water until there is 1” of water above the eggs. Place on the stove on medium-high heat. Bring to a boil. Remove eggs from heat. Cover. Let eggs stand in hot water for 12 minutes to hard-boil the eggs. Wash hands after touching uncooked eggs.
- While eggs are cooking, prepare an ice bath. Place ice and water in a bowl. Set aside.
- When eggs are done cooking, carefully remove eggs from water with a slotted spoon. Place eggs in the ice bath for 10 minutes.
- Peel eggs. Cut into quarters. Set aside.
- To make salad dressing: In a small bowl, combine oil, vinegar, honey, and salt. Whisk to blend.
- In a large bowl, combine spinach, cranberries, and sunflower seeds. Add dressing. Toss. If not serving immediately, store salad, eggs, and dressing separately in the refrigerator at 40 °F or lower to prevent salad from wilting.
- Sprinkle with parmesan cheese.
- Serve 1⅓ cup salad with 4 egg quarters. Serve immediately, or keep cold at 40 °F or lower.
Nutrition INFORMATION
Spinach Salad With Raspberry Vinaigrette Dressing USDA Recipe for Child Care Centers
Amount Per Serving
0 1⅓ cup Spinach Salad With Raspberry Vinaigrette Dressing and 4 egg quarters
Calories
310
Total Fat
14
g
22
%
Saturated Fat
3
g
19
%
Cholesterol
187
mg
62
%
Sodium
240
mg
10
%
Total Carbohydrate
42
g
14
%
Dietary Fiber
4
g
17
%
Total Sugars
9
g
10
%
Protein
10
g
20
%
Calcium
125
mg
13
%
Iron
4
mg
22
%
N/A=data not available
*Marketing Guide
Notes
- Contains eggs (boiled eggs), milk (parmesan cheese), and seeds (sunflower seeds). Some sunflower seeds are processed on equipment shared with common allergens, which include milk, peanuts, tree nuts, eggs, fish, shellfish,
soy, wheat, and sesame. - The ice bath will cool the eggs quickly and make them easier to peel.
Yield / Volume
25 Servings:
Weight: 13 lb 14 oz Yield: 2 gal 2 cups salad and 25 eggs
50 Servings:
Weight: 27 lb 12 ozYield: 4 gal 2 qt salad and 50 eggs
