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.
½ cup vegetable
½ cup fruit
2 oz eq meat alternate
Team Nutrition CACFP Easy Recipe Project
5 from 1 vote

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Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes


  • 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 Facts
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 Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Saturated Fat 3g19%
Cholesterol 187mg62%
Sodium 240mg10%
Total Carbohydrate 42g14%
Dietary Fiber 4g17%
Total Sugars 9g10%
Protein 10g20%
Calcium 125mg13%
Iron 4mg22%
*Marketing Guide


  • 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 oz
Yield: 4 gal 2 qt salad and 50 eggs