A customizable salad in a bag that is perfect for a simple lunch. Add your favorite vegetables and salad dressings to make a fast and easy meal.
Personal Salad in a Bag
Ingredients
SALAD (1.5 cups total per person)
leafy green vegetables, tomatoes, cucumbers, olives, onions, garlic, avocadoes, grated or diced cheese, cooked beans
DRESSING
1 teaspoon bottled dressing; or mix together the following:
½ teaspoon vegetable oil
½ teaspoon lemon juice or vinegar
1 pinch each salt and black pepper
TOOLS
1 closable plastic bag
can opener (if using canned food)
cutting board
knife (for vegetables)
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.. Tear or cut any foods that are larger than a quarter.
- Place food for salad in plastic bag. Add dressing to bag.
- Close opening of bag securely. Shake bag well.
- Refrigerate leftovers within 2 hours.
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Prepare:
5 minutes
Cook:
25 minutes
Makes:
4 servings
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Comments
I made this for 2nd and 3rd graders using lettuce fresh from a farm stand. The kids were most nervous about the dressing but once a few tried it and said it was good the other tried it too. I used apple cider vinegar and oil so it was a stronger smell but with fresh veggies it tastes great.
This is a really fun recipe to put together with kids. I like to have them assemble it using vegetables from each part of the plant we eat--carrot/roots, celery/stems, lettuce and spinach mix/leaves, corn or sunflower seeds, brocolli/flower and cucumbers, tomatoes or avacodo for the fruit. This way, they are not only enjoying a healthy snack, but they are excited to learn and share naming all the different parts of plants we eat. It's a recipe that could work well when the tasting is happening at a garden location or in association to garden curriculum.
Tastes good! I really appreciated the variety of different vegetables in the salad!