Garden Harvest Salad
(Ensalada de la Cosecha del Huerto)
This tasty recipe is colorful and packed with veggies. Kids will enjoy eating it after they get to help choose the ingredients.
- Average Cost: $10.01
- Prep Time: 15 minutes
- Cooking Time: 0 minutes
- Servings: 10
Recipe Source: FoodHero.org
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
- Wash hands with soap and water.
- 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.
- Tear leaves into small pieces and place in a large bowl.
- Cut or grate roots, flowers, stems and fruit into bite-sized pieces and add to the bowl. Sprinkle seeds over the top.
- In a small bowl or jar with a tight-fitting lid, mix or shake together dressing ingredients.
- Pour dressing over the salad and toss lightly.
- Refrigerate leftovers within 2 hours.
Serving Size: 1 1/4 cup