Serves 4
At the Kids Can Cook after-school program, executive chef Joshua Riazi came up with this, which he calls “Little Girl’s Chopped Salad,’’ after a request by some younger girls to take a simple salad and “make it pretty,’’ he says. The dressing is a bright crimson or pink color and works well with greens or lettuces. Add cooked, sliced lean chicken to make it a meal.
DRESSING
| 2 | large ripe strawberries, hulled |
| 1 | tablespoon plain fat-free yogurt |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon sugar |
| 2 | tablespoons red wine vinegar |
| 3 | whole coriander seeds |
| 1/4 | cup olive oil |
1. In a blender, combine the strawberries, yogurt, salt, sugar, vinegar, and coriander seeds. Work until smooth.
2. Remove the insert in the blender cover. Slowly drizzle in the oil.
SALAD
| 1/4 | pound green beans, cut into 1-inch pieces |
| 2 | tablespoons water |
| 1 | romaine lettuce heart, cut into 1-inch pieces |
| 1 | small cucumber, halved lengthwise and sliced |
| 1 | pint cherry tomatoes, halved |
| 2 | ounces goat cheese, crumbled, or shredded cheddar |
| 1/2 | cup sliced almonds |
| 4 | tablespoons dried cranberries |
| 1 | cup croutons |
1. Put the beans into a microwave-safe bowl. Add the water and cover with plastic wrap. Microwave on high for 2 minutes. Remove from microwave and let the bowl sit for 5 minutes before removing plastic wrap. Drain beans into a colander. Rinse with cold water and pat them dry.
2. In a large bowl, combine the lettuce, cucumber, cherry tomatoes, and green beans. Sprinkle enough of the dressing on the salad to coat it. Toss gently.
3. In 4 salad bowls, divide the salad and garnish with goat cheese or cheddar, almonds, cranberries, and croutons. Pass the remaining dressing.
Adapted from Joshua Riazi 
