Spinach Salad with Roasted Vegetables

Family Child Care

Ingredients Amount / Measure Notes
  • Spinach, raw ã…¤ 7 3/4 oz.
  • Peppers, sweet, red, raw diced 5 7/8 oz.
  • Squash, zucchini, baby, raw ã…¤ 6 3/4 oz.
  • Onions, raw chopped, raw to prepared 1/3 c., 2 tbsp., 1 1/8 tsp. ã…¤
  • Salt, table ã…¤ 1/2 tsp.
  • Spices, cumin seed ground 5/8 tsp.
  • Vegetable oil, palm kernel ã…¤ 3/4 tsp.


INSTRUCTIONS


  • Wash all produce thoroughly. Pick through the spinach to ensure that all leaves are fresh.  
  • Chop onions, peppers, and zucchini. Heat oil on medium heat. sauté onions 3-4 minutes, and zucchini and sauté until tender. Add salt and cumin.
  • Hold cold for service. Serve with dressing of choice.

NUTRITION INFORMATION


Nutrition Facts
Spinach Salad with Roasted Vegetables - Family Child Care
Serving Size
 
0.75 cup
Amount per Serving
Calories
30.508
% Daily Value*
Fat
 
0.957
g
1
%
Saturated Fat
 
0.515
g
3
%
Sodium
 
217.448
mg
9
%
Potassium
 
420.353
mg
12
%
Carbohydrates
 
4.707
g
2
%
Fiber
 
1.864
g
8
%
Sugar
 
1.596
g
2
%
Protein
 
2.289
g
5
%
Vitamin A
 
221.015
IU
4
%
Vitamin C
 
56.313
mg
68
%
Calcium
 
48.56
mg
5
%
Iron
 
1.535
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2025/08/Spinach-Salad-w_-roasted-vegetables-Childcare-family-home-6.pdf
Age Group: Family Child Care
Serving Size: 6

Spinach salad elevated with roasted vegetables.

Child Care Centers - 25 servings

Ingredients Amount / Measure Notes
  • Spinach, raw ã…¤ 2 lbs.
  • Peppers, sweet, red, raw diced 1 lbs., 8 oz. ã…¤
  • Squash, zucchini, baby, raw ã…¤ 1 lbs., 12 oz. ã…¤
  • Onions, raw chopped, raw to prepared 1 pt.
  • Salt, table ã…¤ 2 tsp.
  • Spices, cumin seed ground 2 1/4 tsp.
  • Vegetable oil, palm kernel ã…¤ 1 tbsp.


INSTRUCTIONS


  • Wash all produce thoroughly. Pick through the spinach to ensure that all leaves are fresh.  
  • Chop onions, peppers, and zucchini. Heat oil on medium heat. sauté onions 3-4 minutes, and zucchini and sauté until tender. Add salt and cumin.
  • Hold cold for service. Serve with dressing of choice.

NUTRITION INFORMATION


Nutrition Facts
Spinach Salad with Roasted Vegetables - Child Care Centers - 25 servings
Serving Size
 
0.75 cup
Amount per Serving
Calories
30.508
% Daily Value*
Fat
 
0.957
g
1
%
Saturated Fat
 
0.515
g
3
%
Sodium
 
217.448
mg
9
%
Potassium
 
420.353
mg
12
%
Carbohydrates
 
4.707
g
2
%
Fiber
 
1.864
g
8
%
Sugar
 
1.596
g
2
%
Protein
 
2.289
g
5
%
Vitamin A
 
221.015
IU
4
%
Vitamin C
 
56.313
mg
68
%
Calcium
 
48.56
mg
5
%
Iron
 
1.535
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2025/08/Spinach-Salad-w_-roasted-vegetables-Childcare-Center-25.pdf
Age Group: Child Care Centers
Serving Size: 25

Spinach salad elevated with roasted vegetables.

Schools - 50 servings

Ingredients Amount / Measure Notes
  • Spinach, raw ã…¤ 2 lbs.
  • Peppers, sweet, red, raw diced 2 lbs.
  • Squash, zucchini, baby, raw ã…¤ 3 lbs., 8 oz. ã…¤
  • Onions, raw chopped, raw to prepared 1 c.
  • Salt, table ã…¤ 1 tbsp., 1 tsp. ã…¤
  • Spices, cumin seed ground 1 tbsp., 1 1/2 tsp. ã…¤
  • Vegetable oil, palm kernel ã…¤ 2 tbsp.


INSTRUCTIONS


  • Wash all produce thoroughly. Pick through the spinach to ensure that all leaves are fresh.  
  • Chop onions, peppers, and zucchini. Heat oil on medium heat. sauté onions 3-4 minutes, and zucchini and sauté until tender. Add salt and cumin.
  • Hold cold for service. Serve with dressing of choice.

NUTRITION INFORMATION


Nutrition Facts
Spinach Salad with Roasted Vegetables - Schools - 50 servings
Serving Size
 
0.75 cup
Amount per Serving
Calories
21.888
% Daily Value*
Fat
 
0.854
g
1
%
Saturated Fat
 
0.496
g
3
%
Sodium
 
202.543
mg
9
%
Potassium
 
292.349
mg
8
%
Carbohydrates
 
3.014
g
1
%
Fiber
 
1.185
g
5
%
Sugar
 
0.918
g
1
%
Protein
 
1.623
g
3
%
Vitamin A
 
121.679
IU
2
%
Vitamin C
 
39.243
mg
48
%
Calcium
 
28.762
mg
3
%
Iron
 
0.993
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2025/08/Spinach-Salad-w_-Roasted-Vegetables-NSLP-50.pdf
Age Group: Schools
Serving Size: 50

Spinach salad elevated with roasted vegetables.

Schools - 100 servings

Ingredients Amount / Measure Notes
  • Spinach, raw ã…¤ 4 lbs.
  • Peppers, sweet, red, raw diced 4 lbs.
  • Squash, zucchini, baby, raw ã…¤ 7 lbs.
  • Onions, raw chopped, raw to prepared 1 pt.
  • Salt, table ã…¤ 2 tbsp., 2 tsp. ã…¤
  • Spices, cumin seed ground 3 tbsp.
  • Vegetable oil, palm kernel ã…¤ 1/4 c.


INSTRUCTIONS


  • Wash all produce thoroughly. Pick through the spinach to ensure that all leaves are fresh.  
  • Chop onions, peppers, and zucchini. Heat oil on medium heat. sauté onions 3-4 minutes, and zucchini and sauté until tender. Add salt and cumin.
  • Hold cold for service. Serve with dressing of choice.

NUTRITION INFORMATION


Nutrition Facts
Spinach Salad with Roasted Vegetables - Schools - 100 servings
Serving Size
 
0.75 cup
Amount per Serving
Calories
21.888
% Daily Value*
Fat
 
0.854
g
1
%
Saturated Fat
 
0.496
g
3
%
Sodium
 
202.543
mg
9
%
Potassium
 
292.349
mg
8
%
Carbohydrates
 
3.014
g
1
%
Fiber
 
1.185
g
5
%
Sugar
 
0.918
g
1
%
Protein
 
1.623
g
3
%
Vitamin A
 
121.679
IU
2
%
Vitamin C
 
39.243
mg
48
%
Calcium
 
28.762
mg
3
%
Iron
 
0.993
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2025/08/Spinach-Salad-w_-roasted-vegetables-NSLP-100.pdf
Age Group: Schools
Serving Size: 100

Spinach salad elevated with roasted vegetables.