Spinach Salad With Raspberry Vinaigrette Dressing USDA Recipe for Family Child Care Homes

Age Group: Ages 6-18
Serving Size: 6
Try this simple spinach salad. The aromatic flavors and texture combinations will excite the taste buds.
CACFP CREDITING INFORMATION
½ cup vegetable
½ cup fruit
2 oz eq meat alternate
SOURCE
Team Nutrition CACFP Easy Recipe Project
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

Ingredients
 

  • 6 Eggs, fresh, large
  • 2 Tbsp Olive oil, extra virgin
  • ¼ cup Vinegar, raspberry
  • 2 Tbsp Honey, pasteurized
  • ¼ tsp Salt, table
  • 6 cups Baby spinach, fresh
  • 1 ½ cups Cranberries, dried
  • ¼ cup Sunflower seeds, unsalted
  • 2 tsp Parmesan cheese, grated

Quantity
 

  • 6 Eggs, fresh, large
  • 2 Tbsp Olive oil, extra virgin
  • ¼ cup Vinegar, raspberry
  • 2 Tbsp Honey, pasteurized
  • ¼ tsp Salt, table
  • 6 cups Baby spinach, fresh
  • 1 ½ cups Cranberries, dried
  • ¼ cup Sunflower seeds, unsalted
  • 2 tsp Parmesan cheese, grated

Ingredients
 

  • 6 Eggs, fresh, large
  • 2 Tbsp Olive oil, extra virgin
  • ¼ cup Vinegar, raspberry
  • 2 Tbsp Honey, pasteurized
  • ¼ tsp Salt, table
  • 6 cups Baby spinach, fresh
  • 1 ½ cups Cranberries, dried
  • ¼ cup Sunflower seeds, unsalted
  • 2 tsp Parmesan cheese, grated

Quantity
 

  • 6 Eggs, fresh, large
  • 2 Tbsp Olive oil, extra virgin
  • ¼ cup Vinegar, raspberry
  • 2 Tbsp Honey, pasteurized
  • ¼ tsp Salt, table
  • 6 cups Baby spinach, fresh
  • 1 ½ cups Cranberries, dried
  • ¼ cup Sunflower seeds, unsalted
  • 2 tsp Parmesan cheese, grated
*See Marketing Guide

Ingredients
 

  • 6 Eggs, fresh, large
  • 2 Tbsp Olive oil, extra virgin
  • ¼ cup Vinegar, raspberry
  • 2 Tbsp Honey, pasteurized
  • ¼ tsp Salt, table
  • 6 cups Baby spinach, fresh
  • 1 ½ cups Cranberries, dried
  • ¼ cup Sunflower seeds, unsalted
  • 2 tsp Parmesan cheese, grated

Quantity
 

  • 6 Eggs, fresh, large
  • 2 Tbsp Olive oil, extra virgin
  • ¼ cup Vinegar, raspberry
  • 2 Tbsp Honey, pasteurized
  • ¼ tsp Salt, table
  • 6 cups Baby spinach, fresh
  • 1 ½ cups Cranberries, dried
  • ¼ cup Sunflower seeds, unsalted
  • 2 tsp Parmesan cheese, grated
*See Marketing Guide

Ingredients
 

  • 6 Eggs, fresh, large
  • 2 Tbsp Olive oil, extra virgin
  • ¼ cup Vinegar, raspberry
  • 2 Tbsp Honey, pasteurized
  • ¼ tsp Salt, table
  • 6 cups Baby spinach, fresh
  • 1 ½ cups Cranberries, dried
  • ¼ cup Sunflower seeds, unsalted
  • 2 tsp Parmesan cheese, grated

Quantity
 

  • 6 Eggs, fresh, large
  • 2 Tbsp Olive oil, extra virgin
  • ¼ cup Vinegar, raspberry
  • 2 Tbsp Honey, pasteurized
  • ¼ tsp Salt, table
  • 6 cups Baby spinach, fresh
  • 1 ½ cups Cranberries, dried
  • ¼ cup Sunflower seeds, unsalted
  • 2 tsp Parmesan cheese, grated
*See Marketing Guide

Ingredients
 

  • 6 Eggs, fresh, large
  • 2 Tbsp Olive oil, extra virgin
  • ¼ cup Vinegar, raspberry
  • 2 Tbsp Honey, pasteurized
  • ¼ tsp Salt, table
  • 6 cups Baby spinach, fresh
  • 1 ½ cups Cranberries, dried
  • ¼ cup Sunflower seeds, unsalted
  • 2 tsp Parmesan cheese, grated

Quantity
 

  • 6 Eggs, fresh, large
  • 2 Tbsp Olive oil, extra virgin
  • ¼ cup Vinegar, raspberry
  • 2 Tbsp Honey, pasteurized
  • ¼ tsp Salt, table
  • 6 cups Baby spinach, fresh
  • 1 ½ cups Cranberries, dried
  • ¼ cup Sunflower seeds, unsalted
  • 2 tsp Parmesan cheese, grated
*See Marketing Guide

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Place eggs in a small 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 cups 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 Family Child Care Homes
Amount Per Serving
 
1 ⅓ 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
The CHEF TIPS:
  • 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