Salad

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Cynthia Walz, Executive Chef Member, Chef & Child, Chefs Move To Schools Committee
Chef & Child Ingredient of the Month, April 2013

Ingredients

6 cups baby spinach
2 cups shredded romaine lettuce
1 cup red onion, thinly sliced
½ cup toasted, sliced almonds
½ dried currants or raisins
1 cup crumbled blue cheese

Instructions

Divide ingredients equally on plates.

PDF Recipe Flyer

Tags

Chef & Child, Salad

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals