Tuesday, July 14, 2009

Cooking with the Kids

Getting kids interested in cooking goes a long way toward increasing their appetite for a range of foods. And we all want them hooked on what's fresh, local, seasonal...and green.

At last Saturday's cooking demonstration, Ann Bloom helped Chance slice, season and toss together a wonderful Mixed Greens and Blueberry Salad. Try it yourself at home!

Mixed Greens and Blueberry Salad
Serves 6-8

Other berries or nuts may be substituted if desired. Avocado is also a good addition.

For the salad:
6 cups salad mix, spinach, or other mixed greens
1 cup fresh blueberries
1 small red onion or several scallions, thinly sliced
1 cup chopped walnuts
1/4 cup chopped tarragon leaves

For the dressing:
1/2 cup light olive oil
1/4 cup apple cider vinegar or blueberry vinegar
1 tablespoon blueberry jam (raspberry may also be used)
Salt and freshly ground black pepper to taste

In a large bowl, combine the greens, blueberries, onion, walnuts, and tarragon. In a small bowl, whisk together the dressing ingredients. Pour the dressing over the salad and toss gently to combine. Garnish with a few blueberries and nuts.

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