Most parents tell me their children don’t like salad.  Even if this is true with your child, it shouldn’t stop you from trying.  Recently, I tested this theory with my students.  I am happy to report, they all, and I mean ALL, loved it. 

I supposed that if I told them we were making (and eating salad) when they walked in the door, they would have let me know they didn’t want it.  Instead, I made up a cute name for it and avoided the word “salad” for as long as I could.  For our main ingredient, I selected a relatively mild red butter lettuce rather than mixed greens that contain some bitter leaves.  I toned down some of the vegetables by steaming them and we made our own vinaigrette, using less vinegar than usual.  There were some grumblings about using Dijon mustard but their anxiety was tempered when I told them they wouldn’t taste it once it was combined with the other ingredients.  By the time they dipped their lettuce leaves (I gave them small bits of the crunchy bottoms) into the dressing, they all proclaimed their love of SALAD. 

Note:  Let the kids prepare as much as possible and munch on the veggies along the way.  Before eating it as a whole, let them try the dressing with a small piece of lettuce.  They will definitely come back for more.

CIRCUS SALAD

There are no amounts given because I leave it up to you.  Use whatever you wish - in the amount that you wish.  Go to the produce section or the farmer’s market and buy what looks good.  If you wish to add protein – chicken, tuna, beans, eggs, nuts, etc. – go for it.  It could be an entire meal.  It will be so colorful and exciting, the salad actually reminds you of the Circus.

Ingredients

Butter lettuce

Steamed vegetables – string beans, cauliflower and carrots

Raw vegetables – golden beet, cucumbers and cherry tomatoes

Fruit – orange with the membrane removed (Substitute with apples, pears, grapes, cherries or any fruit that won’t fall apart.)

Cheese – ricotta salata, (Substitute with feta, goat or hard cheese.)

Grain – 1 cup steamed and cooled quinoa*; (Substitute with couscous, bulgar, or brown rice)

*Quinoa can be steamed using 1 part grain to 2½ parts water.  Cool it before using in the salad.

Vinaigrette Ingredients

1 tablespoon - Dijon mustard

1 tablespoon - red wine vinegar

¾ cup – olive oil

handful of cilantro leaves (any fresh herb can be substituted)

salt and pepper to taste

Combine all ingredients in a bowl or blender cup.  Use an immersion stick blender (or regular blender) for 30 seconds to a minute to mix into a thick dressing.  Taste and adjust for seasoning.

Assemble Salad

Wash and dry the lettuce.  Rip the lettuce into bite-sized pieces.

Steam the carrots and string beans. Cool, dry and cut into bite-sized pieces.

Remove the core and break the cauliflower into florets and steam.  Cool and dry.

Peel the cucumber and cut into bite-sized pieces.

Wash the cherry tomatoes and place in a bowl with the cucumbers.

Peel the orange.  Using a knife cut into the orange along both sides each segment to remove the membrane while extracting the inner portion.

Cut or break the cheese into bite-sized pieces.

Place the vegetables, quinoa and lettuce in a large bowl.  Lightly swirl on the vinaigrette.  Gently toss to combine with your hands.   Cut away some of the peel and grate the beet directly into the salad. Top with the cheese and fruit.  Taste again for seasoning.  Serve immediately.