Classic Spinach Salad

100 servings (1 salad)


1 spinach salad provides:

  • 1.5 oz eq meat/meat alternate, 2 oz eq whole grain-rich, ½ c dark green vegetable, ¼ cup red/orange vegetable, and ¼ cup other vegetable.

PrimeroEdge Recipe Code: SR110014


Classic Spinach Salad

15 lb + 12 oz   Fresh Spinach
5 lb + 8 oz   Fresh Sliced Mushrooms, RTU
100 Medium   Egg, Hard Cooked, Peeled, Refrigerated
20 lb   Fresh Strawberries
7 lb   Red Bell Peppers, Fresh
100 pieces   WGR Flat Bread, 6-inch 2 oz eq wgr
100 each, 1.5 oz   Dressing, Italian, Light, 1.5 oz

Classic Spinach Salad Directions

  1. Day of Service:
    Prep: Day of service
    Pre-Prep: Prepare the workstation by cleaning and sanitizing all areas.
    Set out large entree salad containers and set up production line.
    Pull all ingredients and set up on the line.
    CCP: Prepare foods at room temperature in two hours or less.
    CCP: Wash hands for 20 seconds in a hand sink, dry properly, and put on gloves before beginning preparation. Repeat process as often as needed per HACCP guidelines.
  2. Prep:
    Slice red bell peppers into strips.
    In large salad entree bowl place 1 cup of spinach using 1, 8 oz. spoodle or by weight 2.52 oz.
    Shingle ¼ cup sliced mushrooms down one side of the spinach, about 7 slices.
    In the middle, place sliced hard boiled eggs.
    On the other side of the salad, place fresh strawberries, cut in half.
    Add ¼ cup red pepper strips in one well.
    Add the flat bread to the second well.
    Add one package of reduced fat Italian dressing.
    Cover and date stamp and hold in cooler for service.
    CCP: Never handle ready to eat foods with bare hands.
    CCP: Wash hands thoroughly and put on gloves prior to making salad.
  3. Hold:
    Hold below 41 F for service.
    CCP: Hold below 41 F.
  4. Serve:
    CCP: Hold below 41F.


Source: Classic spinach salad recipe.

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