Pictured above is a 6th grade student in Mr. Garret’s class at Markham Middle School. He’s cutting carrots, one of the colorful ingredients in the Sweet Green Salad. His classmates helped prepare the remaining components of the salad.
As you can see there’s also pomegranate, feta, apple and cranberries. Other students harvested vegetables from the garden. They picked beets and greens like lettuce, kale and chard. They rinsed them, cut them into ribbons and dropped them in. The last step was the homemade dressing. One student added new ingredients as the other whisked in each ingredient. Great example of teamwork!
Interested in trying this at home? This recipe serves 2 for a meal and 25 students for a tasting!
Sweet Green Salad
5 cups mixed greens, thinly sliced
1/2 cup sliced carrot
1/2 cup sliced cucumber
1 small (2″) beet, sliced
1/3 pomegranate, seeds separated
1/4 cup cranberries
1/3 cup crumbled feta
1/4 cup sunflower seeds
Juice from 1 clementine
1 T rice vinegar
1 t olive or flaxseed oil
Salt and pepper to taste
Combine all salad ingredients, mix thoroughly and add dressing.