Plant Part Salad
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.
