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| Spinach and Strawberry Salad | |||||||
| Portion Size: 1 cup | |||||||
| Servings | |||||||
| Ingredients | 48 | ||||||
| Spinach | 4 3/4 pound | ||||||
| Strawberries, sliced | 1 1/4 Gal | ||||||
| Red Onion, sliced | 3 1/4 Cup | ||||||
| Almonds, slivered | 3 1/4 Cup | ||||||
| Cheese, feta or blue | 3 1/4 Cup | ||||||
| Canola/Olive Oil Blend | 2 3/8 Cup | ||||||
| Balsamic or White Wine Vinegar | 2 Cup | ||||||
| Honey | 1 5/8 Cup | ||||||
| Procedures: | |||||||
| 1. | Toss spinach with sliced strawberries and onions. | ||||||
| 2. | Sprinkle cheese and almonds on top of salad. | ||||||
| 3. | Combine oil, honey, and vinegar in food processor and blend. | ||||||
| 4. | Serve 1 cup salad with 2 tbsp dressing per person. | ||||||
| 5. | Note: there are options for the vinegar & cheese, use what your clients prefer/what you have. | ||||||
| 6. | If any clients are nut- or dairy-averse, keep these separate until service. | ||||||
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