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.
|2||large ripe strawberries, hulled|
|1||tablespoon plain fat-free yogurt|
|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.
|1/4||pound green beans, cut into 1-inch pieces|
|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. 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