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Strawberry Spinach Salad
50 servings (1¼ cups)
Crediting:
1¼ cups provides:
- ¼ cup dark green vegetable, ⅛ cup other vegetable, ⅛ cup fruit, and .25 oz eq M/MA.
PrimeroEdge Recipe Code: SR110063
Ingredients
Strawberry Spinach Salad
| 1 qt (1¼ lb) Sunflower or pumpkin seeds |
| 3 lb Cucumbers |
| 3 lb 4 oz Fresh strawberries |
| 2 lb 4 oz Romaine lettuce |
| 2 gal + 2 qt (2 lb 12 oz) Baby spinach |
| ½ cup Balsamic vinegar |
| 6 Tblsp Maple syrup |
| 1 Tblsp Dijon mustard |
| 1½ tsp Garlic powder |
| 1 tsp Kosher salt |
| 1 tsp Ground black pepper |
| 1 cup Vegetable oil or olive oil |
Strawberry Spinach Salad Directions
- Toast sunflower (or pumpkin) seeds in a large skillet over medium heat, stirring often, until fragrant and beginning to brown, 4 to 5 minutes. Transfer to a bowl and let cool.
- Peel cucumbers. Cut in half lengthwise then slice ¼-inch thick.
- Hull strawberries and cut into ¼-inch thick slices.
- Trim romaine and cut into 1-inch pieces.
- Mix spinach and romaine in a large bowl.
- Process vinegar, syrup, mustard, garlic powder, salt and pepper in a food processor fitted with a steel blade until combined. With the motor running, add oil in a stream and blend for 10 to 20 seconds.
- Add the strawberries, cucumbers and the toasted seeds to the greens. Drizzle with dressing and toss to coat. Serve immediately.
Notes
Notes: Refrigerate the dressing (Step 6 ) for up to 1 week.
Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (Vermont Agency of Education, Vermont Feed, School Nutrition Association of Vermont).
