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HAND-HELD SUPER SALAD



HAND-HELD SUPER SALAD
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: No cooking required Source: Now We're Cooking
Special Features: Kids Love It, Kids Can Help Make It

Here's a recipe you can make in the classroom, from Dairy Council of CA's Now We're Cooking! program.
NON-COOK RECIPE;
Skills Developed:
Measure, Mix, Chop, Grate

Ingredients:

2 cups cooked small-shaped pasta (shells, fusilli, bow ties, etc.)
1/2 cucumber, peeled
1 carrot, peeled
1 medium tomato
1 medium apple
1/2 cup crumbled Feta or sharp cheddar cheese, grated
1/4 cup shelled sunflower seeds
1 cup canned tuna (water-packed), drained
1/2 cup olive or other vegetable oil
2 Tablespoons wine vinegar or lemon juice
Salt and pepper to taste
6 whole lettuce leaves (green or red leaf)

Preparation:

Chop cucumber, carrot, tomato and apple into 1/2-inch pieces and combine in a large bowl. Add cooked pasta, cheese, sunflower seeds and tuna. Toss lightly to mix. Set aside.
In a small bowl, whisk together oil and vinegar or lemon juice and salt and pepper. Drizzle dressing over salad and toss lightly to coat.
Place 1 lettuce leaf on each plate. Spoon 3 or 4 Tablespoons salad onto bottom half of each lettuce leaf, leaving a 1-inch border. Roll up leaf, cut in half and enjoy.


Nutrient Information
Calories: 95
Total Fat: 4
Saturated Fat: 1
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 89
Carbohydrates:
Protein:
Fiber:
Vitamin A:
Vitamin C:
Calcium: 50
Iron:

Cook's Notes:

Nutrition calculated 7/16/12