Greens with Strawberries

This recipe, developed by Chef Samuel, was presented at the CIA’s Healthy Flavors, Healthy Kids conference in San Antonio in May. Samuel’s presentation was aimed at introducing dark leafy greens beyond spinach onto menus. This dish can use spinach, arugula or any other dark leafy salad green. The greens pair with shallots, strawberries and raspberry vinaigrette.

At a glance

Main Ingredient

Fruit, Vegetables

Cuisine Type

American

Menu Part

Salad

Serves

50 1 ¾–cup servings

Yield: 50 1 ¾–cup servings

Ingredients

1 ½ cups raspberry vinegar
3 cups extra virgin olive oil or canola oil
1 cup brunoise shallots
2 tbsp. salt
1 tsp. pepper
8 lbs. spinach, arugula or other dark leafy salad green
4 lb. + 12 oz. quartered strawberries
3 qt. toasted nuts
6 ⅓ cups dried blueberries
6 ¼ cups dried strawberries

Methods/Steps

1. Make vinaigrette by combining raspberry vinegar, shallot, oil, salt and pepper.

2. Toss together spinach, strawberries, nuts and dried berries. Serve with vinaigrette.

One 1 ¾–cup serving provides ½ cup dark green vegetables, ½ cup fruit and 1 ounce meat/meat alternative.

Nutrients per 1 ¾–cup-serving:
Calories: 498
Protein: 4.5 g
p>Carbohydrate: 43.1 g
Total Fat: 34 g
Saturated Fat: 3.5 g
Calcium: 55 mg
Sodium: 140 mg
Dietary Fiber: 10 g

Recipe by Scott Samuel, conference chef for The Culinary Institute of America