Skip to main content

Plant Part Salad

Kids learn the parts of a plant and how to make a tasty salad with this recipe.
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 black 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.

You might also like...

Recipes A to Z (without photos)

Pineapple Salsa
Bowl of pineapple salsa

Pineapple Salsa

Full of flavor and easy to make, this salsa is perfect for a party or a tasty snack any time.
Prepare:
10 to 15 minutes
Makes:
4 cups
Chicken and Black Bean Salsa Burritos
Bean and chicken mix wrapped in flour tortillas and tin foil shown on plates.

Chicken and Black Bean Salsa Burritos

Tortillas are rolled around a flavorful filling of beans, spices and chicken. Kids and adults will love them for a quick and tasty breakfast, lunch or dinner!
Prepare:
20 minutes
Cook:
30 minutes
Makes:
4 Burritos
Favorite Pancakes (with eggs)
Stack of golden pancakes with a side of blueberries.

Favorite Pancakes (with eggs)

Enjoy these pancakes for breakfast or brunch.
Prepare:
10 minutes
Cook:
5 minutes
Makes:
8 pancakes (4-inch)
Honey Mustard Dressing
Bottle of dressing displayed with a salad.

Honey Mustard Dressing

This homemade yogurt-based honey mustard dressing is sweet and tangy!
Prepare:
5 minutes
Makes:
12 tablespoons
Roasted Honey Mustard Brussels Sprouts
Bowl of seasoned and browned brussels sprout halves.

Roasted Honey Mustard Brussels Sprouts

Roasted Brussels sprouts with sweet honey and tangy mustard. Only 5 ingredients!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
2 Cups
Creamed Green Beans and Potatoes
Red potato, mushroom and green beans covered in a creamy herb sauce.

Creamed Green Beans and Potatoes

Warm and creamy dish that is on the table in 30 minutes. A great holiday dinner or potluck recipe.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups