Rainbow Salad
By Lauren A. from Normandy High School, St. Louis, MO.
Description
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
| Calories | 260 |
| From Fat | 30% |
| From Saturated Fat | 9% |
| From Sugar | 30% |
| Sodium | 271mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Fresh romaine/iceberg lettuce mix | 9 cups | 75 cups/11.5 lbs |
| Fresh spinach | 3 cups | 25 cups/4 lbs |
| Pre-cooked diced chicken, frozen | 12 oz | 6 lbs 4 oz |
| Mandarin oranges | 1.5 cups | 12.5 cups |
| Dried cherries | 6 tbsp | 3 cups 2 tbsp |
| Lite mozzerella cheese | 3 oz | 25 oz |
| Raspberry vinaigrette dressing | 6 tbsp | 3 cups and 2 tbsp |
| Distilled vinegar | 3 tbsp | 1 cup 9 tbsp |
| Water | 3 tbsp | 1 cup 9 tbsp |
Preparation
Preheat oven to 350 degrees. Break up frozen chicken, place on full sheet pan and bake for 15 minutes.
In a small/medium size bowl, mix together raspberry vinaigarette dressing, vinegar and water together.
In a separate, larger mixing bowl, add romaine/iceberg lettuce mix, spinach, chicken, mandarin oranges, dried cherries, cheese and vinegar dressing mixture.
Toss indredients together, until dressing coats entire salad.
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