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Kid’s Cobb Salad Courtesy of SHIP

From the recipe box WFM Recipes by Williamsburg Farmers Market

Serves	1
Yield	1

Introduction

The School Health Initiative Program will be demonstrating this recipe on Saturday, June 12, 2010 at the chef’s tent for Children’s Day at the Market.

Ingredients

	1½	cups fresh, local mixed spring greens (spinach, romaine, boston bibb, iceberg, cos, endive, etc.), coarsely chopped or shredded
	2	oz. chicken, cooked, diced
	¼	cup carrots, raw, shredded
	¼	cup tomatoes, raw, diced
	¼	cp Mexicali corn (or fresh corn from the Farmer’s Market, cut from the cob)
	1	oz. cheddar (or other) cheese, reduced fat, shredded
	½	oz. black olives, ripe, sliced
	2	Tbsp. salad dressing, ranch, low fat

Steps

Bundle, rather than mix, the ingredients on top of the salad greens for kid pleasing presentation. Kids enjoy the chopped and diced, easy-to-eat ingredients. Ranch dressing is a kid fave, but there are many great reduced fat or “lite” choices out there – have a dressing taste test!
Nutrition Information: 299 calories, 29g protein, 20g carbohydrates, 13g fat, 5g saturated fat, 0g trans fat, 837 mg sodium, 4g fiber, 348 mg calcium

This content is from the WFM Recipes collection.

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