Foodservice Recipe: Strawberry Spinach Salad

Farm to School Foodservice Recipe

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Ingredients

1 1/4 lb Sunflower or pumpkin seeds

3 lb Cucumbers

3 lb 4 oz Fresh strawberries

2 lb 4 oz Romaine lettuce

2 lb 12 oz Baby spinach

1/2 cup Balsamic vinegar

6 tbsp Maple syrup

1 tbsp Dijon mustard

1 1/2 tsp Garlic powder

1 tsp each Kosher salt & black pepper

1 cup Vegetable oil or olive oil

Procedure

  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 1⁄4-inch thick.

  3. Hull strawberries and cut into 1⁄4-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.

Nutrition

Portion size: 1 1/4 cup
Number of portions: 50
Meal component: 5/8 cup vegetables and 1/8 cup fruit

Calories: 134
Fat: 10.43 g
Saturated fat: 1.20 g
Cholesterol: 0 mg
Sodium: 58.74 mg
Carbohydrates: 8.56 g
Fiber: 2.76 g
Protein: 3.72 g

Recipe reprinted by Indiana Grown for Schools from New School Cuisine. New School Cuisine includes 78 kid-tested and approved recipes developed by Vermont school nutrition professionals with support from the New England Culinary Institute. This resource was created by Vermont FEED (a Farm to School partnership project of Shelburne Farms and NOFA-VT), the Vermont Agency of Education’s Child Nutrition Program, and the School Nutrition Association of Vermont.

Recipe Notes

Recipe HACCP Process
#1 No Cook

Storage
Refrigerate the dressing for up to 1 week.