Kim Coopersmith has a Bachelor’s of Science in Dietetics, and worked as a Clinical Dietitian in NYC before starting her career at the Glen Cove City School District in 2003. For the past 16 years, Kim has directed the district’s Child Nutrition Program with roughly 40 employees within 6 schools.

Her responsibilities include feeding 3200 students daily with 65% free and reduced meals. This program is federally funded with stringent guidelines and components. Kim is part of The Long Island School Nutrition Directors Assoc, which is a  cooperative for purchasing with 52 other school districts on Long Island, giving them purchase power in numbers. 

Fresh Spinach Salad with Citrus Dressing

Makes 2 Large Salads, or 4 Small Salads



8 cups fresh chopped spinach  

1 avocado cubed

1 carrots grated

¼ cup toasted sliced almonds

1/2 cup sliced Jarlsburg Swiss cheese

4 Hardboiled eggs (sliced)

4 small campari tomatoes or cherry tomatoes


Salad Dressing:

½ cup olive oil

3 Tbsp Orange Juice

2 Tbsp Lemon Juice

1 Tbsp Dijon Mustard

1 Tbsp Dill

½ tsp Salt

¼ tsp Pepper



  1. Add, olive oil, orange juice, lemon juice, Dijon mustard, chopped dill, salt and pepper to food processer. Mix for one minute or until smooth.
  2. Wash and dry 8 cups of fresh spinach.
  3. Chop the leaves into small pieces and put into large bowl.
  4. Cut the avocado in half and dice, add to bowl.
  5. Grate the carrots and chop tomatoes into quarters, add to bowl.
  6. Top with cheese and almonds.
  7. Slice eggs with egg slicer or into quarters and place on top of salad.
  8. Toss with salad dressing until everything has a thin covering. Top with any additional items you prefer and enjoy!