Winter Chopped Salad


I am not sure what it is exactly about chopped salads, but something magical happens when all those delicious little salad components are cut into small uniform pieces.

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I also have found the kids to be more receptive to having it on their plates when it is not large pieces of greens and chunks of vegetables. And by including a hearty green like kale as the base, this bad boy stayed great in the fridge all week. Seriously. All. Week.

It also did not take nearly as much time as you think – by grating the carrot and having roasted the beets the day before this came together in less then 10 minutes. I also included my crew in the process. Gave Emilie a knife and she cut up the soft roasted beets. I made piles of shredded carrots and had Matty add them to the bowl. The more kids are exposed to, handle and help make healthy food, even if they don’t eat it the first ten times, maybe the 11th they will.

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How I served it to the kids – with whole wheat Ritz Crackers and

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Winter Chopped Salad
  • 1 head of kale, big stems torn off and leaves cut into small pieces (roll them up like a cigar and slice and then chop those slices)
  • 2-3 carrots, peeled and grated on cheese grater
  • 1 head of raw broccoli, finely chopped
  • 2-3 beets, roasted (HINT: they usually sell cooked beets in vacuum packs in produce section). Otherwise- put scrubbed beets in foil packet and roast at 400 until tender – about an hour.
  • handful of cheese – I used low fat french feta (optional)
  • 1 can of BPA free chickpeas, drained and rinsed
  • juice of 1-2 lemons
  • 2-3 Tablespoons olive oil
  • salt and pepper
  • hummus for serving
  1. Put kale in a large bowl – squeeze juice of 1/2 to 1 lemon and 1-2 Tablespoons of olive oil and massage until leaves start to soften.
  2. Add carrots, beets, cheese and chickpeas to the bowl. Squeeze more lemon and equal amount of olive oil, salt and pepper and toss with your hands to combine everything.
  3. Serve with a dollop of hummus.



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