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Jolly Green Giant Salad


5 Servings10 Servings20 Servings
Spinach, fresh1.5 cups3 cups6 cups
Hard boiled eggs, large1 2 4
Chick peas (garbanzos) canned or cooked from dry chick peas1.5 cups3 cups6 cups
Olive oil1 Tbsp2 Tbsp4 Tbsp
Lemon juice0.5 Tbsp1 Tbsp2 Tbsp
Garlic, minced clove0.5 cup1 cup2 cup


  1. 1. Place eggs in water over medium heat,. Heat until bubbles appear, but not boiling, about 15 minutes until hard-cooked. Set aside to cool.
  2. 2. Wash and drain spinach, pinch off stems, tear into bite-size pieces and place in a large salad bowl.
  3. 3. Peel eggs, chop and add them to the salad bowl with the spinach.
  4. 4. Add chickpeas to the salad bowl.
  5. 5. Make the dressing: combine olive oil, lemon juice, and minced garlic or garlic powder in a screw top jar. Cover and shake well.
  6. 6. Pour dressing over spinach; toss lightly to coat spinach.
Nutrition Facts
Serving size 1/2 cup (72g)
Amount Per Serving
Calories 130 From Fat 47
% Daily Value*
Total Fat 5g 8%
Sat. Fat 1g 5%
Cholesterol 42mg 14%
Sodium 21mg 1%
Total Carb 15g 5%
Dietary Fiber 4g 16%
Sugars 0g
Protein 6g
Vitamin A 20% Vitamin C 6%
Calcium 4% Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food For Thought

Use this lemon juice and olive oil dressing on any type of salad or as a marinade for fish or chicken.

CACFP Crediting

For 3-5 year olds; Lunch/Supper. Must serve all of the following:

  • Fruit/Vegetable
  • Meat/Meat Alternate