We returned from Spring break last week to find the gardens in full bloom. So this week, Shawn Greenbaum, our Garden Education Manager, took the first grade class out to do some harvesting. They came back to the kitchen with bunches of celery, cilantro, lettuce and some beautiful candy cane beets. With goods like that we knew we had to make a salad.
Getting kids to eat salad isn't always easy. Involving them in the preparation process helps and so does adding a little sweetness. In addition to what we found in the garden, we included some diced apples and dried cranberries and figs.
I'm calling this creation the Apple Ruby Beet salad. The first graders learned how to make a tasty Honey Mustard dressing. We did so much whisking, they thought their little arms were going to fall off. One of the kids commented that I must have big muscles from making salad dressing everyday. I wish!
Honey- Mustard Vinaigrette
1 tablespoon Whole Grain Mustard
2 tablespoons White Balsamic Vinegar
3.5 tablespoons Olive Oil
Pinch of salt & pepper
Combine the mustard, honey and vinegar in a medium size bowl. Using a whisk, slowly incorporate the olive oil into the mixture by pouring it in a slow and steady stream. Season, to taste, with salt and pepper.
For the Apple Ruby Beet Salad
Assorted Lettuces
Apples, small diced
Dried Cranberries
Dried Figs, small diced
Celery, thinly sliced
Cilantro Leaves, chopped
Chives, thinly sliced
Sliced Almonds, toasted
Okay, I didn't include any measurements for the salad because you really can't go wrong here. Use the lettuce as your base and garnish with the other ingredients to your heart's content. See something you don't like? Leave it out. Want to use pecans instead of almonds? Go for it!
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