Fresh Lunch Salad

Kids Recipe Challenge Winning Recipe: 3rd Place!
School day lunch, grades 4-6

Daniella, from Dalkeith, likes this salad because, “It’s colourful, healthy and crunchy. It’s a meal in one bowl”.

With a combination of fresh greens, vegetables, meat and cheeses, packing a lunch salad is a great meal and very colourful too. Serve with a soy chocolate beverage and apple slices.

Preparation Time: 15 minutes

Serves: 1

Tips

Pack the salad and vinaigrette in separate containers if taking to school for lunch.
To make croutons: Cut a piece of whole grain bread into small cubes and toast in 200ºC (400ºF) toaster oven for about 5 minutes or until golden and crisp. Let cool completely.

Ingredients
Chopped red or green leaf lettuce	1 cup (250 mL)
Small carrot, shredded	1
Diced tomatoes	1/4 cup (50 mL)
Red or green pepper, diced	1/4
Small red onion, thinly sliced (optional)	1/8
Flax seeds	1 Tbsp (15 mL)
Lean deli turkey, chicken or cubed cheese	2 thin slices (30 g or 1 oz)
Hard cooked egg, quartered	1
Homemade or store bought croutons	1/3 cup (75 mL)
Homemade Vinaigrette
Vegetable or olive oil	1 tsp (5 mL)
Cider vinegar	2 tsp (10 mL)
Mustard	1 mL (1/4 tsp)
Salt and pepper	A pinch of each

Directions

In a bowl, toss together lettuce, carrot, tomatoes, pepper, onion and flax seeds. Top with turkey, egg and croutons; set aside.
To make the homemade vinaigrette, in small bowl, whisk together oil, vinegar, mustard, salt and pepper. Pour over salad and toss to combine before serving. You can substitute a low fat salad dressing for the homemade vinaigrette.