An easy to prepare salad with a quick homemade dressing is sure to entice your young eaters to try fresh spinach!
This is a CACFP recipe for local spinach.
Cooking and prep level: Basic.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
- Yield10 servings
- Serving Size1 cup
- Energy70 cal
- HAACP Process1
Ingredients
For the salad
- 4 Grapefruits red or pink
- 1/3 cup raisins
- 20 ounces fresh spinach, washed
- and torn
- 1/2 small jicama, peeled and cut into
- matchsticks
For the dressing
- 2 cloves of garlic (minced)
- 1/2 teaspoon honey
- 2 Tablespoons white-wine vinegar
- 2 Tablespoons mustard
- 1/3 cup reserved grapefruit juice
- Salt and Pepper to taste
Method
The Salad
1
With a sharp knife, remove the skin and white pith from the grapefruit and
discard. Working over a small bowl to catch the juice, cut the grapefruit
segments from their surrounding membrane; reserve segments in a small
bowl. Measure 1/3 cup of the juice and set aside.
2
Combine the spinach, jicama, grapefruit sections, and raisins in a salad bowl.
The Dressing
3
Combine and whisk together the vinegar, oil, mustard, honey, garlic, and
reserved grapefruit juice to make the dressing. Season with salt and pepper
to taste.
4
Drizzle with the dressing, toss and serve.
Nutrition Facts
- 10 servings per container
- Serving Size1 cup
- Amount per serving
- Calories70
- % Daily Value*
- Total Fat0 g0%
- Sodium45 mg1.96%
- Total Carbohydrate16 g5.82%
- Dietary Fiber2 g7.14%
- Total Sugars3 g
- Protein3 g6%