Tutti Frutti School Lunch Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
Dietitian’s Tip: I’m not a fan of fat-free salad dressing. The oil in the salad dressing helps us to absorb vitamins and antioxidants in the salad. After all if we are eating these good-for-you foods we might as well be getting the maximum benefit.

Kids Cook!*Put your child in charge of keeping the fridge stocked with homemade salad dressing. Use this DIY salad dressing resource from the Canola Eat Well website.
  • 4 cups (500 mL) salad greens (arugula, spinach, romaine)
  • ½ cup (125 mL) sliced fresh strawberries
  • ½ cup (125 mL) orange segments, fresh or canned
  • 4 tbsp (60 mL) dressing, see below
  • Dressing (recipe below)
  1. For a crisp salad at lunchtime, portion out and pack up in separate sealed containers: Salad greens container (container needs space to hold fruit added at lunchtime), Fruit container (berries/oranges), Salad dressing container.
  2. Refrigerate for school lunches the next day.
  3. Alternatively, layer up a jar with the dressing and fruit on the bottom and the greens on the top. Shake at lunch and eat.
• The sizes of local berries maybe smaller than the imported varieties but all strawberries, large and small are equally sweet and juicy.
• For more tips on buying, storing and using strawberries, visit Foodland Ontario.

* These ideas are meant as a guide only. You know best what your child can safely manage. Make sure your child understands the rules for working in the kitchen safely and always supervise kids in the kitchen.
Recipe by Yummy Lunch Club at http://yummylunchclub.ca/tutti-frutti-school-lunch-salad/