Building your own salad

Salads often get a bad rap among the younger crowd, perhaps due to the image of plain lettuce leaves with a drizzle of dressing. However, a salad can be a canvas for creativity, bursting with colors, textures, and flavors. From nutritious grains to flavorful proteins, let's make salad the star of lunchtime!

Building your own salad guide

Creating a balanced salad involves a mix of textures, flavors, and nutrients. Here's a simple formula:

Start with a green base: Choose greens like spinach, kale, or mixed salad leaves.

Add proteins: Incorporate grilled chicken, tuna, beans, tofu, or even boiled eggs.

Mix in grains: Consider quinoa, barley, or whole grain pasta.

Vary your veggies: From carrots to cucumbers, peppers to peas, the options are endless.

Fruit for sweetness: Apples, grapes, strawberries or dried fruits like cranberries can add a sweet touch.

Crunch on top: Nuts, seeds, or even crispy noodles can give that much-needed crunch.

Dress it up: From a tangy vinaigrette to a creamy yogurt dressing, this adds flavor and binds the ingredients together.

The base can go beyond lettuce

Opt for one or mix multiple greens for varied nutrition. While lettuce is a great starting point, there are numerous greens to explore:

• Baby spinach: Rich in iron and calcium.
• Kale: Packed with Vitamin K and antioxidants.
• Lamb´s lettuce: Children like its sweet taste.
• Mixed greens: A variety offers varied textures and nutrients.

Power proteins

From tofu to turkey, there are numerous choices to cater to every preference. Make your salad a hearty meal by adding proteins:

• Grilled chicken salad: Seasoned chicken breast pieces on a bed of greens with cherry tomatoes and a light vinaigrette.
• Tuna and bean salad: Mix canned tuna, cooked beans, sliced red onion, and capers with a lemon dressing.
• Quinoa and roasted veggie salad: Combine cooked quinoa with roasted bell peppers, zucchini, and a sprinkle of feta cheese.

Grain goodness

Grains can provide a fulfilling texture and keep young bellies full:

• Barley and spinach salad: Toss cooked barley, baby spinach, dried cranberries, and toasted almonds with a balsamic dressing.
• Brown rice Asian salad: Mix brown rice, shredded carrots, sliced cucumbers, and edamame with a ginger-soy dressing.
• Couscous and roasted beet salad: Combine cooked couscous with diced roasted beets, goat cheese, and a sprinkle of parsley.

Also consider cooked spelt berries, bulgur wheat, couscous or pasta. Whether it’s pasta or farro, grains add a wholesome touch.

Vibrant veggies and fruits

Aim for as many colors as possible. Kids eat with their eyes first:

• Rainbow salad: Layered bell peppers, cherry tomatoes, corn, red cabbage, and carrots.
• Tropical salad: Mixed greens with slices of mango, pineapple, and strawberries with a citrusy dressing.
• Mediterranean crunch salad: Cucumbers, cherry tomatoes, olives, red onions, and feta cheese.

Kid-friendly dressings to dress it up

Teach your kids the art of dressing a salad—remember, a little goes a long way.

• Honey mustard: A sweet and tangy blend that's often a hit with kids.
• Yogurt and herb: Creamy and cooling with the freshness of herbs.
• Simple olive oil and lemon: Sometimes, less is more, especially with quality ingredients. Children usually prefer lemon to vinegar.

The beauty of salads lies in their versatility. They’re a great way to introduce children to a variety of foods and flavors. By creating visually appealing, tasty, and nutritious salads, you'll be paving the way for lifelong healthy eating habits. So, grab a bowl and let's get mixing!