Apple-Almond Salad Recipe and Learning Activity
January 17, 2013
Prep Time: 10 minutes
Serves: 8, or 32 (1/4 cup serving) tasting samples
1 cup non-fat, bottled raspberry vinaigrette
8 small apples, diced
1 cup dried cranberries
1 cup chopped almonds
8 cups bagged, pre-cut mixed greens
- In advance, rinse and drain the apples and mixed greens.
- In a large salad bowl, add the ingredients and toss gently.
- Serve ¼ cup tasting samples on each small dessert plates with a fork.
- Have kids clean up work area and utensils with warm soapy water. Rinse with clean water.
Per full-size serving (1 ¾ cups): 221 calories, 5 g pro., 6 g fat, 24% calories from fat
Recipe source: (Modified) Education.com-Centers for Disease Control and Prevention. Accessed 6/11.
Taste and Learn Activity for Middle School Students
Materials: MyPlate Poster
- Fill half of a standard size meal plate with salad and explain it represents the fruits and vegetables on the MyPlate poster.
- Discuss how eating that amount at meals helps kids get their suggested daily servings of fiber.
- Ask kids to think of the fruits/veggies they ate yesterday.
- Did the amount they ate fill half a plate? Have them draw a representation of their plate.
- Ask kids to create a menu using the recipe and the other MyPlate food groups (Grains, Protein, and Dairy).
- Have them create a grocery list for their menu.
*This Taste and Learn Activity is from the Explore MyPlate with School Nutrition book, for grades 6-8, page 123.