Rainbow Salad

By Lauren A. from Normandy High School, St. Louis, MO.


Ignite your students’ taste buds with this colorful, leafy green salad!  Crisp romaine lettuce, fresh spinach, grilled chicken, mandarin oranges, dried cherries and mozzarella cheese are tossed a with sweet raspberry vinaigrette dressing.  This entrée’s perfect combination is a great way to introduce new flavors to your students’ palette.

Nutrition Facts

Serving size: 2 cups

From Fat30%
From Saturated Fat9%
From Sugar30%


Ingredient 6 servings 50 servings
Fresh romaine/iceberg lettuce mix9 cups75 cups/11.5 lbs
Fresh spinach3 cups25 cups/4 lbs
Pre-cooked diced chicken, frozen12 oz6 lbs 4 oz
Mandarin oranges1.5 cups12.5 cups
Dried cherries6 tbsp3 cups 2 tbsp
Lite mozzerella cheese3 oz25 oz
Raspberry vinaigrette dressing6 tbsp3 cups and 2 tbsp
Distilled vinegar3 tbsp1 cup 9 tbsp
Water3 tbsp1 cup 9 tbsp

  1. Preheat oven to 350 degrees. Break up frozen chicken, place on full sheet pan and bake for 15 minutes.

  2. In a small/medium size bowl, mix together raspberry vinaigarette dressing, vinegar and water together.

  3. In a separate, larger mixing bowl, add romaine/iceberg lettuce mix, spinach, chicken, mandarin oranges, dried cherries, cheese and vinegar dressing mixture.

  4. Toss indredients together, until dressing coats entire salad.