Our theme in cooking classes this semester has been all about salads. The response in classes has been overwhelmingly positive. Contrary to popular belief, children will eat their fruit and veg! They love chopping, slicing and dicing and are much more likely to eat something they’ve had a hand in preparing and plating. We talked about “composed salads” and how to choose ingredients for their colour, texture and flavour. We eat with our eyes so we asked them to think about how they wanted their food to look on the plate, whether they were simply preparing something for themselves or for their friends and families. We were wowed by their creations. Visit our photo album to see how delicious they looked!
Rushed for Time?
Make a quick packed lunch salad with odds and ends from the produce section of your refrigerator. With a little forethought, you can have a delicious and nutritious lunch in a matter of minutes.
Here are some ideas for salad-on-the-go, using a mason jar:
- Make your own vinaigrette: 3 parts oil + 1 part vinegar or fresh lemon juice + additions (herbs, chopped onion, dried mustard, mustards, garlic, pinch of salt, honey, maple syrup etc.) and pour in the bottom of a mason jar.
- Start layering your salad ingredients: Chickpeas, black beans or other pulses; grains such as leftover cooked quinoa, pasta, couscous etc.; chopped or shredded lettuce or cabbage; frozen or fresh corn and/or peas; chopped fresh or sundried tomatoes; bits of red onion or green onion; sliced peeled carrots and/or cucumber and/or chopped celery and/or sliced radish; sprouts of any kind; cubed mozzarella, cheddar or feta cheese; fresh herbs; dried fruit such as currants, raisins, cranberries, cherries or apricots; fresh fruit such as chopped apple or orange slices; nuts and seeds including pumpkin seeds and sesame seeds
- Pop in your lunchbag on ice until ready to serve; turn upside down, shake and eat.