Go Green Part 1

With St. Patrick’s Day arriving next week, why not plan a Green Day and serve green foods, wear as much green as you can and plant some seeds in a pot to get a head start on the growing season. Lettuce, parsley, and chives are all quick sprouters and don’t mind the chilly days of early spring.   While you wait for the lettuce greens to grow, try this recipe for a healthy green salad:

MIXED GREENS SALAD:  1. Wash and pat dry a mix of salad greens such as romaine, spinach, arugula, radicchio, or any combination you like. Now the tasty fun begins.

Add any or all of the following to make a plain salad a satisfying main dish: sliced cucumbers, olives, shredded carrots, dried cherries or cranberries, sliced strawberries, blueberries, or grapes. Add toasted, slivered almonds or walnuts, sunflower seeds, pumpkin seeds, and grated Parmesan cheese (or any cheese of your choice). If you’re a vegetarian, you can stop here.   salmon salad

The photo version has a packet of salmon on top. I’ve eaten it with shredded chicken or tuna as well. ANY leftover meat works well.

Sprinkle with your favorite dressing – I used a raspberry balsamic with olive oil – and serve with breadsticks or garlic toast and you will get rave reviews.

Another GREEN food treat that is fun and easy for kids to make is KALE CHIPS.  Check the recipe section of this blog for the recipe.

Stay tuned for some kid-friendly gardening tips to make things turn green in your own backyard.

 

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