School House Salad
What's in your garden? What veggies do your children love? This simple salad features vegetables that are harvested during back-to-school time, but it can be converted seasonally and to the tastes of your family. Let the kids use a salad spinner and lend a helping hand with salad preparation.
Servings: 4
Ingredients:
2 cups romaine lettuce
2 cups spinach leaves
1/2 cup grated carrot
1/2 cup chopped tomatoes, red ripe
1/2 cup cucumber
1/4 cup Organic Valley Shredded Parmesan Cheese
1-2 hard-cooked Organic Valley Grade A Large Brown Eggs, chopped
toasted pita chips, broken up
salad dressing
Instructions:
Wash and pat dry the greens. Tear the greens into bite sized pieces. Prepare other veggies as directed and toss together with Parmesan and chopped egg.
Add toasted pita chips and your favorite salad dressing, and enjoy!
Serving Suggestions:
Try tossing a few raw sunflower seeds, sesame seeds, or almonds into the salad for a boost of essential fatty acids—these are particularly vital to growing children.
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