Main Spinach Salad With Raspberry Vinaigrette Dressing

25 servings

CACFP Home Childcare Crediting Information

1⅓ cup Spinach Salad With Raspberry Vinaigrette Dressing and 4 egg quarters provides:

25 Eggs, fresh, large
½ cup Olive oil, extra virgin
1 cup Vinegar, raspberry
½ cup Honey, pasteurized
1 tsp Salt, table
1 gal + 2 qt + 1 cup (5 lb) Baby spinach, fresh
1 qt + 2¼ cups (1 lb 14 oz) Cranberries, dried
1 cup Sunflower seeds, unsalted
2 Tbsp + 2 tsp Parmesan cheese, grated

Wash hands with soap and water for at least 20 seconds.
Place eggs in an extra-large 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 cup salad with 4 egg quarters. Serve immediately, or keep cold at 40 °F or lower.

Contains eggs (boiled eggs), milk (parmesan cheese), and seeds (sunflower seeds). Some sunflower seeds are processed on equipment shared with common allergens, which include milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
The ice bath will cool the eggs quickly and make them easier to peel.

Source: Team Nutrition CACFP Easy Recipe Project.