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Vegetable Salad

A colorful, crunchy salad designed to make vegetables fun and appealing for kids, featuring a creamy sweet dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side
Cuisine: American, Kid-Friendly
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 cups baby spinach, butter lettuce, or chopped romaine Choose a mix for a colorful base
Crunchy Vegetables
  • 1 cup cucumbers Chopped into small pieces
  • 1 cup carrots Shredded or chopped
  • 1 cup bell peppers Chopped
  • 1 cup snap peas Trimmed
Sweet Bites
  • 1 cup cherry tomatoes Halved
  • 1 cup corn Fresh or frozen
  • 1 medium diced apple Choose a sweet variety
Protein Options
  • 1 cup chickpeas Canned or cooked
  • 1 cup diced cheese Choose your favorite cheese
  • 2 large hard-boiled eggs Chopped
  • 1 cup grilled chicken Diced
Fun Toppers
  • 1 cup mini croutons
  • 1/4 cup sunflower seeds
  • 1/4 cup raisins
Kid-Friendly Dressing
  • 3 tablespoons plain or vanilla yogurt Alternatively, use olive oil and lemon
  • 1-2 teaspoons honey Adjust to taste
  • 1 squeeze lime For tang
  • 1 pinch salt

Method
 

Preparation
  1. Wash and dry your greens very well so they stay crisp.
  2. Chop everything into small, bite-size pieces.
  3. Arrange by color in a shallow bowl or platter.
Serving
  1. Toss with a little dressing right before serving.
  2. Offer a mini topping bar and let your kid choose two or three favorites.
Dressing Preparation
  1. Whisk yogurt, honey, lime, and salt together until combined.
  2. For dairy-free, try olive oil, lemon juice, and maple syrup.

Notes

Keep veggies dry and dressing separate if packing ahead. Layer heavier items at the bottom and greens on top.