Personal Salad in a Bag

Name: Personal Salad in a Bag
Prep time: 10 minutes
Yield: 2 cups
Ingredients: SALAD (1.5 cups total per person) leafy green vegetables; tomatoes; cucumbers; olives; onions; garlic; avocadoes; grated or diced cheese; cooked beans DRESSING 1 teaspoon bottled dressing; or mix together the following: ½ teaspoon vegetable oil ½ teaspoon lemon juice or vinegar 1 pinch each salt and pepper TOOLS 1 closable plastic bag can opener (if using canned food) cutting board knife (for vegetables)

A customizable salad in a bag that is perfect for a simple lunch. Add your favorite vegetables and salad dressings to make a fast and easy meal.

Prep time: 10 minutes
Makes: 2 cups
Nutrition Facts: View label

Ingredients

SALAD (1.5 cups total per person)

leafy green vegetables, tomatoes, cucumbers, olives, onions, garlic, avocadoes, grated or diced cheese, cooked beans

DRESSING

1 teaspoon bottled dressing; or mix together the following:

½ teaspoon vegetable oil

½ teaspoon lemon juice or vinegar

1 pinch each salt and pepper

TOOLS

1 closable plastic bag

can opener (if using canned food)

cutting board

knife (for vegetables)

Directions

Wash all fresh foods. Tear or cut any foods that are larger than a quarter.
Place food for salad in plastic bag. Add dressing to bag.
Close opening of bag securely. Shake bag well.
Refrigerate leftovers within 2 hours.

Comments

Submitted by Abbie on Fri, 01/26/2024 - 11:10

I made this for 2nd and 3rd graders using lettuce fresh from a farm stand. The kids were most nervous about the dressing but once a few tried it and said it was good the other tried it too. I used apple cider vinegar and oil so it was a stronger smell but with fresh veggies it tastes great.

Submitted by Jennifer Pettit on Wed, 12/09/2015 - 14:03

This is a really fun recipe to put together with kids. I like to have them assemble it using vegetables from each part of the plant we eat--carrot/roots, celery/stems, lettuce and spinach mix/leaves, corn or sunflower seeds, brocolli/flower and cucumbers, tomatoes or avacodo for the fruit. This way, they are not only enjoying a healthy snack, but they are excited to learn and share naming all the different parts of plants we eat. It's a recipe that could work well when the tasting is happening at a garden location or in association to garden curriculum.

Submitted by foodfan83 on Wed, 12/14/2011 - 14:31

Tastes good! I really appreciated the variety of different vegetables in the salad!