USFA School Bites Recipe Book

fruits

Cranberry Mandarin Spinach Salad Scaled for: 12 (1 Cup) Servings Allergens: Corn/Corn Products, Oranges/ Orange Juice, Raspberries, Red Dye

Ingredient

Quantity

Spinach, Fat Fresh

2 1/2 pound

Onion, Red

1 1/4 pound

Oranges, Mandarin

4 cup

Cranberries, Dried, Sweetened

2 cup

Vinaigrette, Raspberry

1 1/4 cup

DIRECTIONS:

1. Toss spinach leaves with dressing.

4. Using a 1-cup spoon, portion 1 cup packed spinach in individual containers. 5. Top each salad with red onions, mandarins, and cranberries.

2. Drain and measure mandarin oranges.

3. Dice red onions.

Recipe contributed by: Aldine ISD in Houston, Texas

School Bites | Fall 2025 Release | Page 24