2014 Kids Recipe Challenge Winning Recipe: 3rd Place!
Syed, of Mississauga, can prepare most of this salad by himself. He likes the sweet and salty combination of flavours.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4 cups (1L)
Serving Size: 2 cups
- To take to school or work, add an frozen ice pack to keep it cold.
- Add more protein to this salad by stirring in leftover cooked, chopped chicken breast or canned tuna or salmon.
- You can substitute a low-fat salad dressing for the homemade vinaigrette.
- Put leftovers away within 2 hours or sooner if they are in a warm location.
Ingredients
|
Mini potatoes |
10
|
Romaine lettuce |
2 cups (500 mL), about 3 leaves
|
English cucumber |
Half
|
Cabbage |
1/2 cup (125 mL)
|
Red Delicious apple |
2 tbsp (30 mL) |
Canned chickpeas, drained and rinsed |
1/2 cup (125 mL)
|
Light Ranch or mayonnaise dressing |
2 tbsp (30 mL)
|
Plain yogurt |
2 tbsp (30 mL) |
Directions
- Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
- Rinse potato under cool running water and gently scrub with a vegetable brush. Cook potatoes in boiling water for about 15 to 20 minutes or until tender but firm. Cool.
- Meanwhile, rinse lettuce, cucumber, cabbage and apple under cool running water. Chop the lettuce and place in a large bowl. Thinly slice the cucumber; add to bowl. Shred the cabbage; add to bowl. Core and thinly slice the apple; add to bowl.
- Cut cooled potatoes into quarters; add to bowl. Add chickpeas.
- In a small bowl, whisk together dressing and yogurt.
- Drizzle over top of salad and toss to coat evenly.
Nutrition Information per serving:
Calories: 228 kcal
Protein: 7 g
Fat: 4 g
Carbohydrate: 45 g
Fibre: 7 g
Sodium: 267 mg
Last Update – April 4, 2024