If they make it, they will likely ask for seconds. That's the theory behind this salad designed for kids to prepare, with supervision. Bring kitchen towels for drying, plastic bags, serrated plastic knives for young kids or small paring knives for older ones, and a vegetable peeler.

Elaine Johnson
Recipe by Sunset May 2016

Gallery

Thomas J. Story

Recipe Summary

hands-on:
20 mins
total:
50 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut off lettuce core. Swish leaves in a bowl of water to rinse. Gently shake leaves dry, then roll in kitchen towels and put in a plastic bag. Chill lettuce in cooler about 30 minutes to crisp leaves.

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  • Meanwhile, with a vegetable peeler, remove 4 long stripes of peel from cucumber. Cut cucumber piece in half lengthwise, then slice crosswise. Cut tomatoes in half crosswise.

  • Tear lettuce into pieces, dropping them into a bowl. Add cucumber, tomatoes, and as much dressing as you like, and toss to mix.

Source

Camp Sunset, A Modern Camper's Guide to the Great Outdoors (Oxmoor House; May 2016)

Nutrition Facts

72 calories; calories from fat 60%; protein 1.4g; fat 4.8g; saturated fat 0.8g; carbohydrates 6.9g; fiber 0.8g; sodium 202mg; cholesterol 4.1mg.
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