In the fall of each school year, the students in the classrooms we visit have the chance to make a “Minnesota Salad.”

The local leaf, root, and “seedholder” selections for their salads often include produce such as red leaf lettuce, green leaf lettuce, mizuna mustard greens, carrots of all colors, parsnips, fennel, cherry tomatoes, yellow tomatoes, red peppers, orange peppers, cucumbers, red beets, golden beets, red radishes, black radishes, beauty heart radishes, apples, cranberries and more!

If your student would like to make the salad we made in class, you might try one of the following dressing options:

  • a little Parmesan cheese on top
  • Newman’s Caesar dressing
  • Salad Girl’s Pomegranate or Lemony Herb dressing
  • your favorite dressing…or none at all!