Ms. Schwartz's Class Makes a Salad

Today Ms. Schwartz's class made a Spinach & Orange Salad that was based upon a Whole Foods recipe that Whole Foods representative Victoria Polakoff gave us. They added grapes and broccoli as well as oranges.  The spinach, oranges, broccoli and ingredients for the salad dressing were donated by Whole Foods. This is a recipe that the kids can do at home and even make for their school lunch.

We reviewed the abbreviations for 1 tablespoon and 1 teaspoon and also discussed that 3 teaspoons equal 1 tablespoon.

The students in both classes made their own individual salads by combining spinach, red onion and a mandarin orange to their own salad bowl. They learned how to peel and section an orange in the process.  Thanks to Mimi for volunteering to assist.

The food that wasn't eaten and the orange peels were collected for composting. The plastic utensils were saved to be washed and reused.

Spinach & Orange Salad

Ingredients:
1 bunch fresh baby spinach leaves rinsed and dried
2 mandarin oranges, peeled and sectioned (each child got 1)
1/4 c. slivered or chopped almonds or walnuts (we omitted the nuts due to potential allergies)
1/4 c. red onion finely chopped (each child could get a few small pieces)

Dressing: (we doubled the recipe for the class lesson)
2 T. orange juice
1 T. red wine vinegar
1 T. olive oil
pinch of salt and pepper

Directions: (the Marquez adaption)
1. Place spinach in bowl.
2. Add sections of mandarin orange and other ingredients.
3. Measure dressing ingredients into a small bowl. Whisk or stir to mix.
4. If individual bowl, pour over salad and mix with fork. If large bowl, pour over salad and toss.
5. For a school lunch, pack dressing separately and mix at school to keep spinach from wilting.