Salad Shakers USDA Recipe for Schools

Shake things up with a salad shaker! A spinach vinaigrette dressing blends the cool and crisp flavors of tomatoes, cucumbers, carrots, onions, dried cranberries, eggs, apples, and romaine lettuce in this colorful and crunchy layered salad in cup.
NSLP/SBP CREDITING INFORMATION
One salad shaker provides 2 oz equivalent meat alternate, ³⁄8 cup dark-green vegetable, ¹⁄4 cup red/orange vegetable, ¹⁄8 cup other vegetable, and ³⁄8 cup fruit.
3.17 from 6 votes
Add to Cookbook https://theicn.org/cnrb/cnrbstaging2022/pdfs/schools/Salad-Shakers-50-100.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Ingredients
 

50 Servings

    Weight

    • - - Apple juice concentrate
    • - - Olive oil
    • - - Balsamic vinegar
    • - - Salt
    • - - Black pepper
    • 3 oz Garlic, minced
    • 1 lb Baby spinach, fresh, leaves
    • 3 lb Tomatoes, fresh, diced
    • 1 lb 8 oz Cucumbers, fresh, diced
    • 1 lb 8 oz Carrots, fresh, shredded
    • 1 lb 4 oz Red onions, fresh, thinly sliced
    • 2 lb Cranberries, dried
    • 5 lb 9 oz Eggs, boiled, diced
    • 1 lb 8 oz Apples, diced, fresh
    • 3 lb Romaine lettuce, fresh, shredded

    Measure

    • 3 cups Apple juice concentrate
    • ¾ cup Olive oil
    • 1¼ cups Balsamic vinegar
    • 2 tsp Salt
    • 2 tsp Black pepper
    • ¼ cup Garlic, minced
    • 1 qt 2½ cups Baby spinach, fresh, leaves
    • 2 qt ½ cup Tomatoes, fresh, diced
    • 1 qt 3 Tbsp Cucumbers, fresh, diced
    • 1 qt 3⅓ cups Carrots, fresh, shredded
    • 1¼ cups Red onions, fresh, thinly sliced
    • 1 qt 2¼ cups 3 Tbsp Cranberries, dried
    • 1 gal 2 qt 2 cups Eggs, boiled, diced
    • 1 qt 1½ cups Apples, diced, fresh
    • 1 gal 1 qt 1¾ cups Romaine lettuce, fresh, shredded

    100 Servings

      Weight

      • - - Apple juice concentrate
      • - - Olive oil
      • - - Balsamic vinegar
      • - - Salt
      • - - Black pepper
      • - - Garlic, minced
      • 2 lb Baby spinach, fresh, leaves
      • 6 lb Tomatoes, fresh, diced
      • 3 lb Cucumbers, fresh, diced
      • 3 lb Carrots, fresh, shredded
      • 2 lb 8 oz Red onions, fresh, thinly sliced
      • 4 lb Cranberries, dried
      • 11 lb 2 oz Eggs, boiled, diced
      • 3 lb Apples, diced, fresh
      • 6 lb Romaine lettuce, fresh, shredded

      Measure

      • 1 qt 2 cups Apple juice concentrate
      • 1½ cups Olive oil
      • 2½ cups Balsamic vinegar
      • 1 Tbsp 1 tsp Salt
      • 1 Tbsp 1 tsp Black pepper
      • ½ cup Garlic, minced
      • 3 qt 1 cup Baby spinach, fresh, leaves
      • 1 gal 1 cup Tomatoes, fresh, diced
      • 2 qt ¼ cup 2 Tbsp Cucumbers, fresh, diced
      • 3 qt 2⅔ cups Carrots, fresh, shredded
      • 2½ cups Red onions, fresh, thinly sliced
      • 3 qt ¾ cup 2 Tbsp Cranberries, dried
      • 3 gal 1 qt Eggs, boiled, diced
      • 2 qt 3 cups Apples, diced, fresh
      • 2 gal 2 qt 3½ cups Romaine lettuce, fresh, shredded

      Quantity
       

      50 Servings

        Weight

        • - - Apple juice concentrate
        • - - Olive oil
        • - - Balsamic vinegar
        • - - Salt
        • - - Black pepper
        • 3 oz Garlic, minced
        • 1 lb Baby spinach, fresh, leaves
        • 3 lb Tomatoes, fresh, diced
        • 1 lb 8 oz Cucumbers, fresh, diced
        • 1 lb 8 oz Carrots, fresh, shredded
        • 1 lb 4 oz Red onions, fresh, thinly sliced
        • 2 lb Cranberries, dried
        • 5 lb 9 oz Eggs, boiled, diced
        • 1 lb 8 oz Apples, diced, fresh
        • 3 lb Romaine lettuce, fresh, shredded

        Measure

        • 3 cups Apple juice concentrate
        • ¾ cup Olive oil
        • 1¼ cups Balsamic vinegar
        • 2 tsp Salt
        • 2 tsp Black pepper
        • ¼ cup Garlic, minced
        • 1 qt 2½ cups Baby spinach, fresh, leaves
        • 2 qt ½ cup Tomatoes, fresh, diced
        • 1 qt 3 Tbsp Cucumbers, fresh, diced
        • 1 qt 3⅓ cups Carrots, fresh, shredded
        • 1¼ cups Red onions, fresh, thinly sliced
        • 1 qt 2¼ cups 3 Tbsp Cranberries, dried
        • 1 gal 2 qt 2 cups Eggs, boiled, diced
        • 1 qt 1½ cups Apples, diced, fresh
        • 1 gal 1 qt 1¾ cups Romaine lettuce, fresh, shredded

        100 Servings

          Weight

          • - - Apple juice concentrate
          • - - Olive oil
          • - - Balsamic vinegar
          • - - Salt
          • - - Black pepper
          • - - Garlic, minced
          • 2 lb Baby spinach, fresh, leaves
          • 6 lb Tomatoes, fresh, diced
          • 3 lb Cucumbers, fresh, diced
          • 3 lb Carrots, fresh, shredded
          • 2 lb 8 oz Red onions, fresh, thinly sliced
          • 4 lb Cranberries, dried
          • 11 lb 2 oz Eggs, boiled, diced
          • 3 lb Apples, diced, fresh
          • 6 lb Romaine lettuce, fresh, shredded

          Measure

          • 1 qt 2 cups Apple juice concentrate
          • 1½ cups Olive oil
          • 2½ cups Balsamic vinegar
          • 1 Tbsp 1 tsp Salt
          • 1 Tbsp 1 tsp Black pepper
          • ½ cup Garlic, minced
          • 3 qt 1 cup Baby spinach, fresh, leaves
          • 1 gal 1 cup Tomatoes, fresh, diced
          • 2 qt ¼ cup 2 Tbsp Cucumbers, fresh, diced
          • 3 qt 2⅔ cups Carrots, fresh, shredded
          • 2½ cups Red onions, fresh, thinly sliced
          • 3 qt ¾ cup 2 Tbsp Cranberries, dried
          • 3 gal 1 qt Eggs, boiled, diced
          • 2 qt 3 cups Apples, diced, fresh
          • 2 gal 2 qt 3½ cups Romaine lettuce, fresh, shredded

          Ingredients
           

          50 Servings

            Weight

            • - - Apple juice concentrate
            • - - Olive oil
            • - - Balsamic vinegar
            • - - Salt
            • - - Black pepper
            • 3 oz Garlic, minced
            • 1 lb Baby spinach, fresh, leaves
            • 3 lb Tomatoes, fresh, diced
            • 1 lb 8 oz Cucumbers, fresh, diced
            • 1 lb 8 oz Carrots, fresh, shredded
            • 1 lb 4 oz Red onions, fresh, thinly sliced
            • 2 lb Cranberries, dried
            • 5 lb 9 oz Eggs, boiled, diced
            • 1 lb 8 oz Apples, diced, fresh
            • 3 lb Romaine lettuce, fresh, shredded

            Measure

            • 3 cups Apple juice concentrate
            • ¾ cup Olive oil
            • 1¼ cups Balsamic vinegar
            • 2 tsp Salt
            • 2 tsp Black pepper
            • ¼ cup Garlic, minced
            • 1 qt 2½ cups Baby spinach, fresh, leaves
            • 2 qt ½ cup Tomatoes, fresh, diced
            • 1 qt 3 Tbsp Cucumbers, fresh, diced
            • 1 qt 3⅓ cups Carrots, fresh, shredded
            • 1¼ cups Red onions, fresh, thinly sliced
            • 1 qt 2¼ cups 3 Tbsp Cranberries, dried
            • 1 gal 2 qt 2 cups Eggs, boiled, diced
            • 1 qt 1½ cups Apples, diced, fresh
            • 1 gal 1 qt 1¾ cups Romaine lettuce, fresh, shredded

            100 Servings

              Weight

              • - - Apple juice concentrate
              • - - Olive oil
              • - - Balsamic vinegar
              • - - Salt
              • - - Black pepper
              • - - Garlic, minced
              • 2 lb Baby spinach, fresh, leaves
              • 6 lb Tomatoes, fresh, diced
              • 3 lb Cucumbers, fresh, diced
              • 3 lb Carrots, fresh, shredded
              • 2 lb 8 oz Red onions, fresh, thinly sliced
              • 4 lb Cranberries, dried
              • 11 lb 2 oz Eggs, boiled, diced
              • 3 lb Apples, diced, fresh
              • 6 lb Romaine lettuce, fresh, shredded

              Measure

              • 1 qt 2 cups Apple juice concentrate
              • 1½ cups Olive oil
              • 2½ cups Balsamic vinegar
              • 1 Tbsp 1 tsp Salt
              • 1 Tbsp 1 tsp Black pepper
              • ½ cup Garlic, minced
              • 3 qt 1 cup Baby spinach, fresh, leaves
              • 1 gal 1 cup Tomatoes, fresh, diced
              • 2 qt ¼ cup 2 Tbsp Cucumbers, fresh, diced
              • 3 qt 2⅔ cups Carrots, fresh, shredded
              • 2½ cups Red onions, fresh, thinly sliced
              • 3 qt ¾ cup 2 Tbsp Cranberries, dried
              • 3 gal 1 qt Eggs, boiled, diced
              • 2 qt 3 cups Apples, diced, fresh
              • 2 gal 2 qt 3½ cups Romaine lettuce, fresh, shredded

              Quantity
               

              50 Servings

                Weight

                • - - Apple juice concentrate
                • - - Olive oil
                • - - Balsamic vinegar
                • - - Salt
                • - - Black pepper
                • 3 oz Garlic, minced
                • 1 lb Baby spinach, fresh, leaves
                • 3 lb Tomatoes, fresh, diced
                • 1 lb 8 oz Cucumbers, fresh, diced
                • 1 lb 8 oz Carrots, fresh, shredded
                • 1 lb 4 oz Red onions, fresh, thinly sliced
                • 2 lb Cranberries, dried
                • 5 lb 9 oz Eggs, boiled, diced
                • 1 lb 8 oz Apples, diced, fresh
                • 3 lb Romaine lettuce, fresh, shredded

                Measure

                • 3 cups Apple juice concentrate
                • ¾ cup Olive oil
                • 1¼ cups Balsamic vinegar
                • 2 tsp Salt
                • 2 tsp Black pepper
                • ¼ cup Garlic, minced
                • 1 qt 2½ cups Baby spinach, fresh, leaves
                • 2 qt ½ cup Tomatoes, fresh, diced
                • 1 qt 3 Tbsp Cucumbers, fresh, diced
                • 1 qt 3⅓ cups Carrots, fresh, shredded
                • 1¼ cups Red onions, fresh, thinly sliced
                • 1 qt 2¼ cups 3 Tbsp Cranberries, dried
                • 1 gal 2 qt 2 cups Eggs, boiled, diced
                • 1 qt 1½ cups Apples, diced, fresh
                • 1 gal 1 qt 1¾ cups Romaine lettuce, fresh, shredded

                100 Servings

                  Weight

                  • - - Apple juice concentrate
                  • - - Olive oil
                  • - - Balsamic vinegar
                  • - - Salt
                  • - - Black pepper
                  • - - Garlic, minced
                  • 2 lb Baby spinach, fresh, leaves
                  • 6 lb Tomatoes, fresh, diced
                  • 3 lb Cucumbers, fresh, diced
                  • 3 lb Carrots, fresh, shredded
                  • 2 lb 8 oz Red onions, fresh, thinly sliced
                  • 4 lb Cranberries, dried
                  • 11 lb 2 oz Eggs, boiled, diced
                  • 3 lb Apples, diced, fresh
                  • 6 lb Romaine lettuce, fresh, shredded

                  Measure

                  • 1 qt 2 cups Apple juice concentrate
                  • 1½ cups Olive oil
                  • 2½ cups Balsamic vinegar
                  • 1 Tbsp 1 tsp Salt
                  • 1 Tbsp 1 tsp Black pepper
                  • ½ cup Garlic, minced
                  • 3 qt 1 cup Baby spinach, fresh, leaves
                  • 1 gal 1 cup Tomatoes, fresh, diced
                  • 2 qt ¼ cup 2 Tbsp Cucumbers, fresh, diced
                  • 3 qt 2⅔ cups Carrots, fresh, shredded
                  • 2½ cups Red onions, fresh, thinly sliced
                  • 3 qt ¾ cup 2 Tbsp Cranberries, dried
                  • 3 gal 1 qt Eggs, boiled, diced
                  • 2 qt 3 cups Apples, diced, fresh
                  • 2 gal 2 qt 3½ cups Romaine lettuce, fresh, shredded
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Apple juice concentrate
                    • - - Olive oil
                    • - - Balsamic vinegar
                    • - - Salt
                    • - - Black pepper
                    • 3 oz Garlic, minced
                    • 1 lb Baby spinach, fresh, leaves
                    • 3 lb Tomatoes, fresh, diced
                    • 1 lb 8 oz Cucumbers, fresh, diced
                    • 1 lb 8 oz Carrots, fresh, shredded
                    • 1 lb 4 oz Red onions, fresh, thinly sliced
                    • 2 lb Cranberries, dried
                    • 5 lb 9 oz Eggs, boiled, diced
                    • 1 lb 8 oz Apples, diced, fresh
                    • 3 lb Romaine lettuce, fresh, shredded

                    Measure

                    • 3 cups Apple juice concentrate
                    • ¾ cup Olive oil
                    • 1¼ cups Balsamic vinegar
                    • 2 tsp Salt
                    • 2 tsp Black pepper
                    • ¼ cup Garlic, minced
                    • 1 qt 2½ cups Baby spinach, fresh, leaves
                    • 2 qt ½ cup Tomatoes, fresh, diced
                    • 1 qt 3 Tbsp Cucumbers, fresh, diced
                    • 1 qt 3⅓ cups Carrots, fresh, shredded
                    • 1¼ cups Red onions, fresh, thinly sliced
                    • 1 qt 2¼ cups 3 Tbsp Cranberries, dried
                    • 1 gal 2 qt 2 cups Eggs, boiled, diced
                    • 1 qt 1½ cups Apples, diced, fresh
                    • 1 gal 1 qt 1¾ cups Romaine lettuce, fresh, shredded

                    100 Servings

                      Weight

                      • - - Apple juice concentrate
                      • - - Olive oil
                      • - - Balsamic vinegar
                      • - - Salt
                      • - - Black pepper
                      • - - Garlic, minced
                      • 2 lb Baby spinach, fresh, leaves
                      • 6 lb Tomatoes, fresh, diced
                      • 3 lb Cucumbers, fresh, diced
                      • 3 lb Carrots, fresh, shredded
                      • 2 lb 8 oz Red onions, fresh, thinly sliced
                      • 4 lb Cranberries, dried
                      • 11 lb 2 oz Eggs, boiled, diced
                      • 3 lb Apples, diced, fresh
                      • 6 lb Romaine lettuce, fresh, shredded

                      Measure

                      • 1 qt 2 cups Apple juice concentrate
                      • 1½ cups Olive oil
                      • 2½ cups Balsamic vinegar
                      • 1 Tbsp 1 tsp Salt
                      • 1 Tbsp 1 tsp Black pepper
                      • ½ cup Garlic, minced
                      • 3 qt 1 cup Baby spinach, fresh, leaves
                      • 1 gal 1 cup Tomatoes, fresh, diced
                      • 2 qt ¼ cup 2 Tbsp Cucumbers, fresh, diced
                      • 3 qt 2⅔ cups Carrots, fresh, shredded
                      • 2½ cups Red onions, fresh, thinly sliced
                      • 3 qt ¾ cup 2 Tbsp Cranberries, dried
                      • 3 gal 1 qt Eggs, boiled, diced
                      • 2 qt 3 cups Apples, diced, fresh
                      • 2 gal 2 qt 3½ cups Romaine lettuce, fresh, shredded

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Apple juice concentrate
                        • - - Olive oil
                        • - - Balsamic vinegar
                        • - - Salt
                        • - - Black pepper
                        • 3 oz Garlic, minced
                        • 1 lb Baby spinach, fresh, leaves
                        • 3 lb Tomatoes, fresh, diced
                        • 1 lb 8 oz Cucumbers, fresh, diced
                        • 1 lb 8 oz Carrots, fresh, shredded
                        • 1 lb 4 oz Red onions, fresh, thinly sliced
                        • 2 lb Cranberries, dried
                        • 5 lb 9 oz Eggs, boiled, diced
                        • 1 lb 8 oz Apples, diced, fresh
                        • 3 lb Romaine lettuce, fresh, shredded

                        Measure

                        • 3 cups Apple juice concentrate
                        • ¾ cup Olive oil
                        • 1¼ cups Balsamic vinegar
                        • 2 tsp Salt
                        • 2 tsp Black pepper
                        • ¼ cup Garlic, minced
                        • 1 qt 2½ cups Baby spinach, fresh, leaves
                        • 2 qt ½ cup Tomatoes, fresh, diced
                        • 1 qt 3 Tbsp Cucumbers, fresh, diced
                        • 1 qt 3⅓ cups Carrots, fresh, shredded
                        • 1¼ cups Red onions, fresh, thinly sliced
                        • 1 qt 2¼ cups 3 Tbsp Cranberries, dried
                        • 1 gal 2 qt 2 cups Eggs, boiled, diced
                        • 1 qt 1½ cups Apples, diced, fresh
                        • 1 gal 1 qt 1¾ cups Romaine lettuce, fresh, shredded

                        100 Servings

                          Weight

                          • - - Apple juice concentrate
                          • - - Olive oil
                          • - - Balsamic vinegar
                          • - - Salt
                          • - - Black pepper
                          • - - Garlic, minced
                          • 2 lb Baby spinach, fresh, leaves
                          • 6 lb Tomatoes, fresh, diced
                          • 3 lb Cucumbers, fresh, diced
                          • 3 lb Carrots, fresh, shredded
                          • 2 lb 8 oz Red onions, fresh, thinly sliced
                          • 4 lb Cranberries, dried
                          • 11 lb 2 oz Eggs, boiled, diced
                          • 3 lb Apples, diced, fresh
                          • 6 lb Romaine lettuce, fresh, shredded

                          Measure

                          • 1 qt 2 cups Apple juice concentrate
                          • 1½ cups Olive oil
                          • 2½ cups Balsamic vinegar
                          • 1 Tbsp 1 tsp Salt
                          • 1 Tbsp 1 tsp Black pepper
                          • ½ cup Garlic, minced
                          • 3 qt 1 cup Baby spinach, fresh, leaves
                          • 1 gal 1 cup Tomatoes, fresh, diced
                          • 2 qt ¼ cup 2 Tbsp Cucumbers, fresh, diced
                          • 3 qt 2⅔ cups Carrots, fresh, shredded
                          • 2½ cups Red onions, fresh, thinly sliced
                          • 3 qt ¾ cup 2 Tbsp Cranberries, dried
                          • 3 gal 1 qt Eggs, boiled, diced
                          • 2 qt 3 cups Apples, diced, fresh
                          • 2 gal 2 qt 3½ cups Romaine lettuce, fresh, shredded
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Apple juice concentrate
                            • - - Olive oil
                            • - - Balsamic vinegar
                            • - - Salt
                            • - - Black pepper
                            • 3 oz Garlic, minced
                            • 1 lb Baby spinach, fresh, leaves
                            • 3 lb Tomatoes, fresh, diced
                            • 1 lb 8 oz Cucumbers, fresh, diced
                            • 1 lb 8 oz Carrots, fresh, shredded
                            • 1 lb 4 oz Red onions, fresh, thinly sliced
                            • 2 lb Cranberries, dried
                            • 5 lb 9 oz Eggs, boiled, diced
                            • 1 lb 8 oz Apples, diced, fresh
                            • 3 lb Romaine lettuce, fresh, shredded

                            Measure

                            • 3 cups Apple juice concentrate
                            • ¾ cup Olive oil
                            • 1¼ cups Balsamic vinegar
                            • 2 tsp Salt
                            • 2 tsp Black pepper
                            • ¼ cup Garlic, minced
                            • 1 qt 2½ cups Baby spinach, fresh, leaves
                            • 2 qt ½ cup Tomatoes, fresh, diced
                            • 1 qt 3 Tbsp Cucumbers, fresh, diced
                            • 1 qt 3⅓ cups Carrots, fresh, shredded
                            • 1¼ cups Red onions, fresh, thinly sliced
                            • 1 qt 2¼ cups 3 Tbsp Cranberries, dried
                            • 1 gal 2 qt 2 cups Eggs, boiled, diced
                            • 1 qt 1½ cups Apples, diced, fresh
                            • 1 gal 1 qt 1¾ cups Romaine lettuce, fresh, shredded

                            100 Servings

                              Weight

                              • - - Apple juice concentrate
                              • - - Olive oil
                              • - - Balsamic vinegar
                              • - - Salt
                              • - - Black pepper
                              • - - Garlic, minced
                              • 2 lb Baby spinach, fresh, leaves
                              • 6 lb Tomatoes, fresh, diced
                              • 3 lb Cucumbers, fresh, diced
                              • 3 lb Carrots, fresh, shredded
                              • 2 lb 8 oz Red onions, fresh, thinly sliced
                              • 4 lb Cranberries, dried
                              • 11 lb 2 oz Eggs, boiled, diced
                              • 3 lb Apples, diced, fresh
                              • 6 lb Romaine lettuce, fresh, shredded

                              Measure

                              • 1 qt 2 cups Apple juice concentrate
                              • 1½ cups Olive oil
                              • 2½ cups Balsamic vinegar
                              • 1 Tbsp 1 tsp Salt
                              • 1 Tbsp 1 tsp Black pepper
                              • ½ cup Garlic, minced
                              • 3 qt 1 cup Baby spinach, fresh, leaves
                              • 1 gal 1 cup Tomatoes, fresh, diced
                              • 2 qt ¼ cup 2 Tbsp Cucumbers, fresh, diced
                              • 3 qt 2⅔ cups Carrots, fresh, shredded
                              • 2½ cups Red onions, fresh, thinly sliced
                              • 3 qt ¾ cup 2 Tbsp Cranberries, dried
                              • 3 gal 1 qt Eggs, boiled, diced
                              • 2 qt 3 cups Apples, diced, fresh
                              • 2 gal 2 qt 3½ cups Romaine lettuce, fresh, shredded

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Apple juice concentrate
                                • - - Olive oil
                                • - - Balsamic vinegar
                                • - - Salt
                                • - - Black pepper
                                • 3 oz Garlic, minced
                                • 1 lb Baby spinach, fresh, leaves
                                • 3 lb Tomatoes, fresh, diced
                                • 1 lb 8 oz Cucumbers, fresh, diced
                                • 1 lb 8 oz Carrots, fresh, shredded
                                • 1 lb 4 oz Red onions, fresh, thinly sliced
                                • 2 lb Cranberries, dried
                                • 5 lb 9 oz Eggs, boiled, diced
                                • 1 lb 8 oz Apples, diced, fresh
                                • 3 lb Romaine lettuce, fresh, shredded

                                Measure

                                • 3 cups Apple juice concentrate
                                • ¾ cup Olive oil
                                • 1¼ cups Balsamic vinegar
                                • 2 tsp Salt
                                • 2 tsp Black pepper
                                • ¼ cup Garlic, minced
                                • 1 qt 2½ cups Baby spinach, fresh, leaves
                                • 2 qt ½ cup Tomatoes, fresh, diced
                                • 1 qt 3 Tbsp Cucumbers, fresh, diced
                                • 1 qt 3⅓ cups Carrots, fresh, shredded
                                • 1¼ cups Red onions, fresh, thinly sliced
                                • 1 qt 2¼ cups 3 Tbsp Cranberries, dried
                                • 1 gal 2 qt 2 cups Eggs, boiled, diced
                                • 1 qt 1½ cups Apples, diced, fresh
                                • 1 gal 1 qt 1¾ cups Romaine lettuce, fresh, shredded

                                100 Servings

                                  Weight

                                  • - - Apple juice concentrate
                                  • - - Olive oil
                                  • - - Balsamic vinegar
                                  • - - Salt
                                  • - - Black pepper
                                  • - - Garlic, minced
                                  • 2 lb Baby spinach, fresh, leaves
                                  • 6 lb Tomatoes, fresh, diced
                                  • 3 lb Cucumbers, fresh, diced
                                  • 3 lb Carrots, fresh, shredded
                                  • 2 lb 8 oz Red onions, fresh, thinly sliced
                                  • 4 lb Cranberries, dried
                                  • 11 lb 2 oz Eggs, boiled, diced
                                  • 3 lb Apples, diced, fresh
                                  • 6 lb Romaine lettuce, fresh, shredded

                                  Measure

                                  • 1 qt 2 cups Apple juice concentrate
                                  • 1½ cups Olive oil
                                  • 2½ cups Balsamic vinegar
                                  • 1 Tbsp 1 tsp Salt
                                  • 1 Tbsp 1 tsp Black pepper
                                  • ½ cup Garlic, minced
                                  • 3 qt 1 cup Baby spinach, fresh, leaves
                                  • 1 gal 1 cup Tomatoes, fresh, diced
                                  • 2 qt ¼ cup 2 Tbsp Cucumbers, fresh, diced
                                  • 3 qt 2⅔ cups Carrots, fresh, shredded
                                  • 2½ cups Red onions, fresh, thinly sliced
                                  • 3 qt ¾ cup 2 Tbsp Cranberries, dried
                                  • 3 gal 1 qt Eggs, boiled, diced
                                  • 2 qt 3 cups Apples, diced, fresh
                                  • 2 gal 2 qt 3½ cups Romaine lettuce, fresh, shredded
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Apple juice concentrate
                                    • - - Olive oil
                                    • - - Balsamic vinegar
                                    • - - Salt
                                    • - - Black pepper
                                    • 3 oz Garlic, minced
                                    • 1 lb Baby spinach, fresh, leaves
                                    • 3 lb Tomatoes, fresh, diced
                                    • 1 lb 8 oz Cucumbers, fresh, diced
                                    • 1 lb 8 oz Carrots, fresh, shredded
                                    • 1 lb 4 oz Red onions, fresh, thinly sliced
                                    • 2 lb Cranberries, dried
                                    • 5 lb 9 oz Eggs, boiled, diced
                                    • 1 lb 8 oz Apples, diced, fresh
                                    • 3 lb Romaine lettuce, fresh, shredded

                                    Measure

                                    • 3 cups Apple juice concentrate
                                    • ¾ cup Olive oil
                                    • 1¼ cups Balsamic vinegar
                                    • 2 tsp Salt
                                    • 2 tsp Black pepper
                                    • ¼ cup Garlic, minced
                                    • 1 qt 2½ cups Baby spinach, fresh, leaves
                                    • 2 qt ½ cup Tomatoes, fresh, diced
                                    • 1 qt 3 Tbsp Cucumbers, fresh, diced
                                    • 1 qt 3⅓ cups Carrots, fresh, shredded
                                    • 1¼ cups Red onions, fresh, thinly sliced
                                    • 1 qt 2¼ cups 3 Tbsp Cranberries, dried
                                    • 1 gal 2 qt 2 cups Eggs, boiled, diced
                                    • 1 qt 1½ cups Apples, diced, fresh
                                    • 1 gal 1 qt 1¾ cups Romaine lettuce, fresh, shredded

                                    100 Servings

                                      Weight

                                      • - - Apple juice concentrate
                                      • - - Olive oil
                                      • - - Balsamic vinegar
                                      • - - Salt
                                      • - - Black pepper
                                      • - - Garlic, minced
                                      • 2 lb Baby spinach, fresh, leaves
                                      • 6 lb Tomatoes, fresh, diced
                                      • 3 lb Cucumbers, fresh, diced
                                      • 3 lb Carrots, fresh, shredded
                                      • 2 lb 8 oz Red onions, fresh, thinly sliced
                                      • 4 lb Cranberries, dried
                                      • 11 lb 2 oz Eggs, boiled, diced
                                      • 3 lb Apples, diced, fresh
                                      • 6 lb Romaine lettuce, fresh, shredded

                                      Measure

                                      • 1 qt 2 cups Apple juice concentrate
                                      • 1½ cups Olive oil
                                      • 2½ cups Balsamic vinegar
                                      • 1 Tbsp 1 tsp Salt
                                      • 1 Tbsp 1 tsp Black pepper
                                      • ½ cup Garlic, minced
                                      • 3 qt 1 cup Baby spinach, fresh, leaves
                                      • 1 gal 1 cup Tomatoes, fresh, diced
                                      • 2 qt ¼ cup 2 Tbsp Cucumbers, fresh, diced
                                      • 3 qt 2⅔ cups Carrots, fresh, shredded
                                      • 2½ cups Red onions, fresh, thinly sliced
                                      • 3 qt ¾ cup 2 Tbsp Cranberries, dried
                                      • 3 gal 1 qt Eggs, boiled, diced
                                      • 2 qt 3 cups Apples, diced, fresh
                                      • 2 gal 2 qt 3½ cups Romaine lettuce, fresh, shredded

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Apple juice concentrate
                                        • - - Olive oil
                                        • - - Balsamic vinegar
                                        • - - Salt
                                        • - - Black pepper
                                        • 3 oz Garlic, minced
                                        • 1 lb Baby spinach, fresh, leaves
                                        • 3 lb Tomatoes, fresh, diced
                                        • 1 lb 8 oz Cucumbers, fresh, diced
                                        • 1 lb 8 oz Carrots, fresh, shredded
                                        • 1 lb 4 oz Red onions, fresh, thinly sliced
                                        • 2 lb Cranberries, dried
                                        • 5 lb 9 oz Eggs, boiled, diced
                                        • 1 lb 8 oz Apples, diced, fresh
                                        • 3 lb Romaine lettuce, fresh, shredded

                                        Measure

                                        • 3 cups Apple juice concentrate
                                        • ¾ cup Olive oil
                                        • 1¼ cups Balsamic vinegar
                                        • 2 tsp Salt
                                        • 2 tsp Black pepper
                                        • ¼ cup Garlic, minced
                                        • 1 qt 2½ cups Baby spinach, fresh, leaves
                                        • 2 qt ½ cup Tomatoes, fresh, diced
                                        • 1 qt 3 Tbsp Cucumbers, fresh, diced
                                        • 1 qt 3⅓ cups Carrots, fresh, shredded
                                        • 1¼ cups Red onions, fresh, thinly sliced
                                        • 1 qt 2¼ cups 3 Tbsp Cranberries, dried
                                        • 1 gal 2 qt 2 cups Eggs, boiled, diced
                                        • 1 qt 1½ cups Apples, diced, fresh
                                        • 1 gal 1 qt 1¾ cups Romaine lettuce, fresh, shredded

                                        100 Servings

                                          Weight

                                          • - - Apple juice concentrate
                                          • - - Olive oil
                                          • - - Balsamic vinegar
                                          • - - Salt
                                          • - - Black pepper
                                          • - - Garlic, minced
                                          • 2 lb Baby spinach, fresh, leaves
                                          • 6 lb Tomatoes, fresh, diced
                                          • 3 lb Cucumbers, fresh, diced
                                          • 3 lb Carrots, fresh, shredded
                                          • 2 lb 8 oz Red onions, fresh, thinly sliced
                                          • 4 lb Cranberries, dried
                                          • 11 lb 2 oz Eggs, boiled, diced
                                          • 3 lb Apples, diced, fresh
                                          • 6 lb Romaine lettuce, fresh, shredded

                                          Measure

                                          • 1 qt 2 cups Apple juice concentrate
                                          • 1½ cups Olive oil
                                          • 2½ cups Balsamic vinegar
                                          • 1 Tbsp 1 tsp Salt
                                          • 1 Tbsp 1 tsp Black pepper
                                          • ½ cup Garlic, minced
                                          • 3 qt 1 cup Baby spinach, fresh, leaves
                                          • 1 gal 1 cup Tomatoes, fresh, diced
                                          • 2 qt ¼ cup 2 Tbsp Cucumbers, fresh, diced
                                          • 3 qt 2⅔ cups Carrots, fresh, shredded
                                          • 2½ cups Red onions, fresh, thinly sliced
                                          • 3 qt ¾ cup 2 Tbsp Cranberries, dried
                                          • 3 gal 1 qt Eggs, boiled, diced
                                          • 2 qt 3 cups Apples, diced, fresh
                                          • 2 gal 2 qt 3½ cups Romaine lettuce, fresh, shredded
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Dressing: Pour apple juice concentrate, olive oil, vinegar, salt, pepper, garlic, and spinach into a blender. Blend on high speed until dressing is liquefied and smooth. DO NOT OVERMIX.
                                            For 50 servings, mix for 3–5 minutes.
                                            For 100 servings, mix for 6–8 minutes.
                                          • Cover and refrigerate at 40 °F until ready for service. Set aside for step 5.
                                          • Place 16 oz drinking cups with domed lids on a sheet pan (18” x 26” x 1”).
                                            For 50 servings, use 4 pans (13 cups on 3 pans and 11 cups on 1 pan).
                                            For 100 servings, use 8 pans (13 cups on 7 pans and 9 cups on 1 pan).

                                          Assembly per cup:

                                          • First layer: Using a 1 fl oz ladle, portion 2 Tbsp spinach dressing on the bottom of each container.
                                          • Second layer: Using a 2 fl oz spoodle, portion 1⁄4 cup tomatoes on top of dressing.
                                          • Third layer: Using a 1 fl oz spoodle, portion 1⁄8 cup cucumbers on top of tomatoes.
                                          • Fourth layer: Using a 2 fl oz spoodle, portion 1⁄4 cup carrots on top of cucumbers.
                                          • Fifth layer: Using a 2 fl oz spoodle, portion 1⁄4 cup onions on top of carrots.
                                          • Sixth layer: Using a 1 fl oz spoodle, portion 2 Tbsp cranberries on top of onions.
                                          • Seventh layer: Using a 4 fl oz spoodle, portion 1⁄2 cup eggs on top of cranberries.
                                          • Eighth layer: Using a 2 fl oz spoodle, portion 1⁄4 cup apples on top of eggs.
                                          • Ninth layer: Using a 4 fl oz spoodle, portion 1⁄2 cup lettuce on top of apples.
                                          • Critical Control Point: Cool to 41 °F or lower within 4 hours.
                                          • Critical Control Point: Hold at 41 °F or below.
                                          • Serve 1 salad shaker.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Salad Shakers USDA Recipe for Schools
                                          Amount Per Serving 16 oz cup (1 salad shaker)
                                          Calories 231 Calories from Fat 81
                                          % Daily Value*
                                          Total Fat 9g14%
                                          Saturated Fat 2g13%
                                          Cholesterol 188mg63%
                                          Sodium 165mg7%
                                          Potassium 361mg10%
                                          Total Carbohydrates 29g10%
                                          Dietary Fiber 3g13%
                                          Total Sugars 24g27%
                                          Protein 8g16%
                                          Vitamin D 44IU293%
                                          Calcium 55mg6%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Mature red onions: 1 lb 8 oz

                                          Spinach: 1 lb

                                          Tomatoes: 3 lb 8 oz

                                          Cucumbers: 1 lb 10 oz

                                          Carrots: 1 lb 8 oz

                                          Apples: 1 lb 12 oz

                                          Romaine lettuce: 4 lb 12 oz

                                          100 Servings:

                                          Mature red onions: 3 lb

                                          Spinach: 2 lb

                                          Tomatoes: 7 lb

                                          Cucumbers: 3 lb 4 oz

                                          Carrots: 3 lb

                                          Apples: 3 lb 8 oz

                                          Romaine lettuce: 9 lb 8 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Yield / Volume
                                          50 Servings:

                                          About 26 lb 14 oz

                                          About 3 gal 1 qt 1¾ cup/

                                          50 salad shakers

                                          100 Servings:

                                          About 53 lb 12 oz

                                          About 6 gal 2 qt 3⅓ cup/

                                          100 salad shakers