Strawberry Spinach Salad

50 servings (1¼ cups)


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

Category: Strawberries


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

  1. 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.
  2. Peel cucumbers. Cut in half lengthwise then slice ¼-inch thick.
  3. Hull strawberries and cut into ¼-inch thick slices.
  4. Trim romaine and cut into 1-inch pieces.
  5. Mix spinach and romaine in a large bowl.
  6. 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.
  7. Add the strawberries, cucumbers and the toasted seeds to the greens. Drizzle with dressing and toss to coat. Serve immediately.

Recipe notes

Notes: Refrigerate the dressing (Step 6 ) for up to 1 week.

Source: External LinkVT New School Cuisine, page 50.