Spinach Salad With Raspberry Vinaigrette Dressing for Ages 6–18
Try this simple spinach salad. The aromatic flavors and texture combinations will excite the taste buds.CACFP CREDITING INFORMATION½ cup vegetable½ cup fruit2 oz eq meat alternateSOURCETeam Nutrition CACFP Easy Recipe Project
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
Nutrition Facts
Spinach Salad With Raspberry Vinaigrette Dressing for Ages 6–18
Amount Per Serving 1 ⅓ 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 Carbohydrates 42g14%
Dietary Fiber 4g17%
Total Sugars 9g10%
Protein 10g20%
Calcium 125mg13%
Iron 4mg22%
*
*Marketing Guide
The CHEF TIPS:
Yield / Volume