Personal Salad in a Bag

Name: Personal Salad in a Bag
Prep time: 10 minutes
Yield: 2 cups
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 pepper TOOLS 1 closable plastic bag can opener (if using canned food) cutting board knife (for vegetables)

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.

Prep time: 10 minutes
Makes: 2 cups
Nutrition Facts: View label

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 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.

Comments

Submitted by Abbie on Fri, 01/26/2024 - 11:10

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.

Submitted by Jennifer Pettit on Wed, 12/09/2015 - 14:03

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.

Submitted by foodfan83 on Wed, 12/14/2011 - 14:31

Tastes good! I really appreciated the variety of different vegetables in the salad!