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

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
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Keyword: lunch/supper, Ages 6-18, 6 serving
Age Group: Ages 6-18
Serving Size: 6
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Salad, Main Dish (Entrée)
Program Meal Component: Vegetables, Meat Alternates, Fruits
Vegetable Subgroup: Dark Green Vegetable
Meal Service Temperature: Cold
Cooking Method: Boil
Season: Summer, Fall, Spring, Winter
6 Servings
Calories: 310

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

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  • 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

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

Serving: 1⅓ cup Spinach Salad With Raspberry Vinaigrette Dressing and 4 egg quarters | Calories: 310 | Total Carbohydrate: 42g | Protein: 10g | Total Fat: 14g | Saturated Fat: 3g | Cholesterol: 187mg | Sodium: 240mg | Dietary Fiber: 4g | Total Sugars: 9g | Calcium: 125mg | Iron: 4mg