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Plant Part Salad

Wooden bowl filled with a variety of raw vegetables.
Prep time: 15 to 20 minutes
Makes: 12 cups
Nutrition Facts: View label

Ingredients

Salad
6 cups leaves, such as lettuce, spinach, chard
1 cup roots, such as beets, carrots, radishes
2 cups flowers, such as broccoli, cauliflower
1 cup stems, such as celery, broccoli stems, chard stems
2 cups fruit, such as apple, tomato, cucumber
¼ cup seeds, such as sunflower seed kernels, peas, beans 

Dressing
2 to 4 Tablespoons fruit juice or vinegar, such as lemon juice, orange juice or apple cider vinegar
2 to 4 Tablespoons vegetable oil
1 clove of garlic, minced or ¼ teaspoon garlic powder
¼ teaspoon oregano or basil (optional)
1 teaspoon prepared mustard (optional)
¼ teaspoon each salt and pepper (optional)

Directions

  1. Wash hands with soap and water.
  2. Rinse tender fruits and vegetables under running water. Scrub firm vegetables with a clean vegetable brush under running water. Lay on towels and pat dry.
  3. Tear leaves into small pieces and place in a large bowl.
  4. Cut or grate roots, flowers, stems and fruit into bite-sized pieces and add to the bowl. Sprinkle seeds over the top.
  5. In a small bowl or jar with a tight-fitting lid, mix or shake together dressing ingredients.
  6. Pour dressing over the salad and toss lightly.
  7. Refrigerate leftovers within 2 hours.

Notes

  • If using frozen vegetables, cook according to package directions or to 165 degrees F.

Comments

This recipe is so fun! I love how you can customize the ingredients and how it is packed with vegetables. The dressing is very tasty and is my new go to homemade salad dressing (I use orange juice in the recipe). I used peas, lettuce, parsnips, turnips, butternut squash, broccoli, and apples. 

This is fun to make with kids who are learning about plant parts. They have even more fun eating it after choosing and identifying the ingredients.

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