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3.09 from 12 votes

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.
Course: Salad, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Salad
Program Meal Component: Vegetables, Meat Alternates, Fruits
Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 231

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

      -

      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

          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.

          Notes

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

          Nutrition

          Serving: 16oz cup (1 salad shaker) | Calories: 231 | Total Carbohydrate: 29g | Protein: 8g | Total Fat: 9g | Saturated Fat: 2g | Cholesterol: 188mg | Sodium: 165mg | Potassium: 361mg | Dietary Fiber: 3g | Total Sugars: 24g | Vitamin D: 44IU | Calcium: 55mg | Iron: 1mg