Ingredients
2 cups leaves, such as lettuce, spinach, or cabbage
1/3 cup roots, such as beets, carrots, or radishes
2/3 cup flowers, such as broccoli or cauliflower
1/3 cup stems, such as celery, broccoli stem,s or cabbage stems
2/3 cup fruit, such as tomato, cucumber, apples, berries
1 tablespoon seeds, such as sunflower seed kernels, peas, or beans
Salad dressing, your choice
*Makes 4 - 1 cup servings.
Equipment
Bowl
Colander
Cutting board
Knife
Vegetable brush
Spoon
Pick one or more leaves.
Pick one or more roots.
Pick one or more flowers.
Pick one or more stems.
Pick one or more fruit.
Pick one or more seeds. Add your favorite dressing.
Share fun facts about plants:
Most baby carrots aren’t miniature carrots, they’re full-sized carrots trimmed down to size.
Cucumbers are one of the only veggies you can’t cook and always eat raw.
Beets come in different colors like red, purple, yellow, and white.
What does the Plant Part Salad look like?
How does the Plant Part Salad smell?
How does the Plant Part Salad taste?
What other foods could you add to the Plant Part Salad?
Tell me about something that made you happy today.
Would you rather eat a salad or a soup? Why?
Darker green leafy vegetables are better for your health than lighter green leafy vegetables. Some dark green leafy vegetables might taste bitter to young children. To encourage darker leafy greens, start with a mild flavor like iceberg lettuce and gradually mix in small pieces of romaine, spinach or kale.
Mix a salad with your arms.
Skip around a tomato plant.
Reach low to pull carrots.
Join Rusty as he learns about the different parts of a plant.
🖨️ To request a printable version of the monthly packet, email
rustyscooking@umn.edu