Category

salad

Carrot Salad with Almond Butter

By | carrots, classroom friendly, posts, salad, vegetarian
DateMonday, April 9, 2012 at 12:57PM

Servings: 4 (1/2 cup servings)
Enjoy the vibrant, sweet flavor of this inventive take on the common version of carrot and raisin salad.

Ingredients
2 cups carrots
1/4 cup minced fresh cilantro
1/2 cup raisins
1/4 cup creamy almond butter
1 Tbsp fresh lime juice
1 1/2 Tbsp reduced-sodium tamari or soy sauce
1 tsp honey
Pinch of red pepper flakes (optional)

Preparation
Shred the carrots. Combine the carrots, cilantro and raisins. Whisk together the almond butter, lime juice, tamari (soy sauce), honey and pepper flakes. Pour dressing over carrot mixture and mix thoroughly. Marinate for 30 minutes. Serve chilled or at room temperature.

Complimentary Lesson
Plant Life Cycle
This recipe also goes great with the Grocery Bag Botany lesson, because it includes roots (carrots), fruit (raisins), seeds (almonds) and leaves (cilantro).

Source
Whole Foods

Asian Broccoli Salad

By | broccoli, cabbage, classroom friendly, posts, salad, snack, vegan, vegetarian

Ingredients
4 heads of broccoli
1 carrot
2 oz sunflower seed
4 oz bok choy or savoy cabbage
1 can mandarin oranges

Dressing
2 tsp sesame oil
1 Tbsp rice wine vinegar
1 Tbsp tamari/low sodium soy sauce
1 clove garlic
1 Tbsp grated ginger

Preparation
Cut broccoli into bite sized pieces and blanch in salted hot water and then shock in cold water. Grate carrot and julienne bok choy (or cabbage). Combine with broccoli. Drain liquid from oranges, then mix with vegetables and sunflower seeds.

Complimentary Lesson
Grocery Bag Botany

Source
Corey Ferguson

Orzo Salad

By | posts, salad, tomatoes, vegan, vegetarian
DateMonday, April 9, 2012 at 2:00PM

Servings: 2-4

Ingredients
1 box orzo pasta
1 cup diced tomatoes
1 cup sliced green onion
2 cup diced celery
1/2 cup oregano
3/4 cup olive oil
1/4 cup cider vinegar or red wine vinegar
1 Tbsp minced garlic
1 Tbsp dijon mustard
Salt and pepper, to taste

Preparation
First combine olive oil, mustard and vinegar. Whisk until emulsified. Mince garlic and add it to dressing, season with salt and pepper and whisk mixture together. Cook pasta in boiling salted water until cooked, about 8 minutes. Strain pasta and let cool in large bowl. While pasta is cooling, dice tomato, celery and oregano, slice green onion. Once pasta is cooled, add all ingredients to pasta and mix well. Combine dressing with pasta and mix well. Season and serve.

Source
Corey Ferguson

Sweet Corn and Tomato Salad with Fresh Cilantro

By | corn, gluten free, posts, salad, tomatoes, vegan, vegetarian
DateThursday, April 12, 2012 at 11:52AM

Servings: 8-10
Fresh corn from a farmers market or a farmstand will taste the sweetest.
Note: Add a can of black beans for a great protein option!

Ingredients
10 ears fresh corn, husked
2 pounds plum tomatoes, cut into 1/2-inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 Tbsp red wine vinegar

Preparation
Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.

Spanish Pasta Salad

By | corn, posts, salad, tomatoes, vegan, vegetarian
DateMonday, April 16, 2012 at 2:02PM

Servings: 14

Ingredients
4 cups cooked colorful macaroni
1 1/2 cups salsa, separated
1 cup chopped red onion
2 cups tomato
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup cooked black or red beans
1 cup cooked corn
1 Tbsp cilantro

Preparation
In a bowl, mix macaroni and 1/2 cup salsa. Cool in refrigerator for 30 minutes, then add rest of ingredients. Refrigerate at least 1 hour prior to serving. 

Sugar Snap Pea Salad

By | carrots, posts, salad, snap peas, tomatoes, vegetarian

Servings: 2

Ingredients
8 oz sugar snap peas
1 cup halved cherry tomatoes
1/2 cup grated carrots
1/4 red onion, chopped
1/3 cup low fat yogurt
1/4 cup grated Parmesan cheese
1/4 tsp dried oregano
1/4 tsp dried parsley
1/4 tsp dried rosemary
Salt and pepper, to taste

Preparation
Snap large pea pods in half, and place peas in a salad bowl with cherry tomatoes, carrots, red onion, yogurt, Parmesan cheese, oregano, parsley, rosemary, salt and pepper. Gently toss to combine all ingredients and refrigerate salad for at least 1 hour before serving.

Source
All Recipes

Funny Face Carrot Salad

By | carrots, classroom friendly, posts, salad, snack, vegetarian
DateThursday, April 12, 2012 at 11:33AM

Servings: 1-2

Ingredients
2 carrots
1/2 cup low-fat vanilla yogurt
1 small can crushed pineapple
Raisins

Preparation
Peel carrots. Roll up a few long shavings and save them for “hair” on a final salad. Grate carrots with a grater. Drain can of crushed pineapples in a strainer, using a spoon to push out the juice. Toss pineapple with carrots, then add vanilla yogurt. Spoon some salad onto a plate. Make a smiling face with raisins. Style carrot “hair”, and serve.

Complementary Lesson
A for Vitamin A because carrots are high in Vitamin A.

Carrot Salad with Almond Butter

By | carrots, classroom friendly, posts, salad, vegetarian

Servings: 4 (1/2 cup servings)
Enjoy the vibrant, sweet flavor of this inventive take on the common version of carrot and raisin salad.

Ingredients
2 cups carrots
1/4 cup minced fresh cilantro
1/2 cup raisins
1/4 cup creamy almond butter
1 Tbsp fresh lime juice
1 1/2 Tbsp reduced-sodium tamari or soy sauce
1 tsp honey
Pinch of red pepper flakes (optional)

Preparation
Shred the carrots. Combine the carrots, cilantro and raisins. Whisk together the almond butter, lime juice, tamari (soy sauce), honey and pepper flakes. Pour dressing over carrot mixture and mix thoroughly. Marinate for 30 minutes. Serve chilled or at room temperature.

Complimentary Lesson
Plant Life Cycle
This recipe also goes great with the Grocery Bag Botany lesson, because it includes roots (carrots), fruit (raisins), seeds (almonds) and leaves (cilantro).

Source
Whole Foods

Carrot Yogurt Sunshine Salad

By | apples, carrots, classroom friendly, posts, salad, snack, vegetarian
DateMonday, April 9, 2012 at 1:03PM

Servings: 1

Ingredients

Salad
1/2 large or 2 baby carrots grated or diced into small pieces
1/4 apple, sliced thin, then cut into small pieces
1 Tbsp celery, diced into small pieces
1 Tbsp chopped almonds
2 Tbsp chopped pineapple, in juice
1 Tbsp raisins

Dressing
2 Tbsp fat-free vanilla yogurt
1 tsp fresh lemon juice
1 tsp honey
Pinch of celery seed
Salt and pepper, to taste

Preparation
Mix together all salad ingredients in a bowl. In a separate bowl, mix all dressing ingredients together in a small cup and pour over salad ingredients. Lightly mix all together, eat and enjoy.

Complimentary Lesson
The Big Four

Orzo Salad

By | posts, salad, tomatoes, vegan, vegetarian

Servings: 2-4

Ingredients
1 box orzo pasta
1 cup diced tomatoes
1 cup sliced green onion
2 cup diced celery
1/2 cup oregano
3/4 cup olive oil
1/4 cup cider vinegar or red wine vinegar
1 Tbsp minced garlic
1 Tbsp dijon mustard
Salt and pepper, to taste

Preparation
First combine olive oil, mustard and vinegar. Whisk until emulsified. Mince garlic and add it to dressing, season with salt and pepper and whisk mixture together. Cook pasta in boiling salted water until cooked, about 8 minutes. Strain pasta and let cool in large bowl. While pasta is cooling, dice tomato, celery and oregano, slice green onion. Once pasta is cooled, add all ingredients to pasta and mix well. Combine dressing with pasta and mix well. Season and serve.

Source
Corey Ferguson