James City Spinach Salad Recipe

Lush dark green spinach with fresh strawberries slices, raisins, caramelized onions topped with grill chicken and 1/2 of a hard-boiled egg to create the entree salad. Pair with homemade mustard vinaigrette dressing, milk and a bread-stick to complete the meal.

Recipe created in Williamsburg - James City, Virginia. 

Makes 25 servings.


Spinach Salad

  • 25 Chicken patties, grilled
  • 37 ½ cups Spinach, raw
  • 12 ½ cups, Strawberries, sliced
  • ¾ cup Margarine
  • 3 ¼ lb Onions, raw
  • 1 cup Brown sugar, unpacked
  • 6 large Eggs, hard-boiled
  • 12 ½ cup Raisins, seedless
  1. Cook chicken according to manufacturer instructions
  2. Cool chicken according to HACCP standards.
  3. Slice chicken length-wise into 3 slices approximately 1 inch wide.
  4. Wash spinach & strawberries.
  5. Cut strawberries length-wise in thin slivers.
  6. Peel & thinly slice onions.
  7. Melt margarine in skillet. Place onions & brown sugar in melted margarine. Caramelize onions. (Onions are cooked to a soft state with a light brown color.) Set onions to the side.
  8. Boil eggs to a hard boil state or use purchased hard boiled eggs.
  9. Cut eggs length-wise in half.

Mustard Vinaigrette Dressing

  • 1 & 1/3 cup Yellow mustard
  • 1 ½ cup Cider vinegar
  • ½ cup Brown sugar, unpacked
  • 2 cups Water
  • ½ cup Honey
  1. Mix mustard, vinegar, brown sugar, water & honey.
  2. Blend in blender.

Nutrition Information

Calories: 556

Fat: 10.39g

Saturated fat: 2.02g

Trans fat: 0g

Sodium: 511mg

Carbohydrates: 94.93g

Serving Instructions

  1. Place 1 ½ cups of spinach on plate.
  2. Add ½ cup strawberries & ¼ cup raisins on top of spinach.
  3. Place sliced chicken in middle of plate on top of spinach.
  4. Add ¼ cup of caramelized onions on top of chicken.
  5. Place ¼ of an egg on side of spinach.
  6. Place 1 ounce (2 tablespoons) of Mustard Vinaigrette Dressing in soufflé cup. Serve on side with salad.

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