Sunshine Salad
By Wendy M. and Libby P. from Millbridge Elementary School, China Grove, North Carolina.
Description
Tossed with romaine, green leaf lettuce and spinach, this colorful Sunshine Salad is topped with shredded carrots, grape tomatoes, mandarin oranges and an orange dressing. Beautiful to look at and delicious to eat, this salad is a light and healthy vegetable that goes well with any main dish.
Nutrition Facts
Serving size: 1/2 cup
| Calories | 43 |
| From Fat | 33.4% |
| From Saturated Fat | 2.6% |
| From Sugar | 14% |
| Sodium | 28mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Lettuce,romaine | 2.3 oz | 1lb 3 oz |
| Lettuce,green leaf | 2 oz | 1 lb |
| Spinach,raw | 2 oz | 1 lb |
| Carrots,shredded | 1 oz | 7 oz |
| Tomato,grape | 2 oz | 1 lb |
| Mandarin Oranges,canned,light syrup,drained | 1/2 cup | 1qt+1cup |
| Orange juice | 1/2 cup/4 oz | 1/2 cup/4 oz |
| Oil,canola | 2 tsp | .33 cup |
| Sugar,light brown,packed | 2 tsp | .33 cup |
| Salt,table | pinch | 1/4 tsp |
| Vanilla extract | dash | 1/2 tsp |
| Vinegar,distilled | 3/8 tsp | 1 tbl |
Preparation
Preparation instructions- day before serving
- Green leaf lettuces should be cleaned, chilled and well drained. It may be necessary to separate leaves for thorough washing. Wash in a spray of water or in a large container of cold water. Repeat if necessary until all grit disappears. Shake off excess water, drain thoroughly in a colander or drip pan, and refrigerate.
Note: Green leaf lettuces must not stand in water while chilling. Cover to prevent dehydration.
Instructions:
Cut or tear the green leaf lettuces (with the exception of the spinach) into bite-size pieces. Hint: use a sharp knife if cutting the lettuce- a dull knife bruises the lettuce.
In a (12" X 20" X 4") steamtable pan, lightly mix the romaine lettuce, green leaf lettuce and spinach together until thoroughly combined. For 50 servings, use 1 pan.
Top with shredded carrots, grape tomatoes and mandarin oranges.
Note: You can substitute fresh,seedless orange sections for the mandarin oranges.
- Just before serving, dress the salad with 1 cup of Orange Dressing drizzled on top.
To prepare the orange dressing:
Combine orange juice, canola oil, brown sugar, table salt, vanilla extract and vinegar in a mixing bowl.
Stir with a wire whisk for 1 minute or until thoroughly combined.
Cover. Refrigerate until service.. For best results, refrigerate overnight to develop flavor.
Stir or shake well before serving.
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