Hands-on Salad for Kids

NOTE: This is a great way to involve kids in food prep, for this salad can be prepared from start to finish by the littlest fingers, with just a bit of adult assistance.

Adult: Cut the core off the lettuce, the ends off the carrots and open the can of chickpeas. Have the hard-boiled eggs cooked and cool.

Kids: Wash the lettuce in a sink of cool water, and if you don't have a salad spinner, shake the leaves well and place on a tea towel.

Alternately, you can place the leaves in a clean pillowcase and twirl round and round outside to dry the leaves. Tear the lettuce into bite-size pieces.

Kids: After washing the carrot, use a potato peeler to peel the outer skin and discard. Continue to use the peeler to shred the carrot, which will make attractive curls on top of the lettuce.

Kids: Wash the cherry tomatoes. Using a serrated knife, slice or quarter them and place on top of lettuce and carrots.

Kids: Drain can of chickpeas through a small colander and sprinkle half the can on top of lettuce, placing remainder in serving bowl on side.

Kids: Peel hard-boiled eggs, placing shells in a small bowl to discard or compost. If you have an egg slicer, slice the eggs into attractive rounds and place them around the edge of the salad.

Alternately, the eggs can be quartered with a knife.

Your salad is now ready to serve with your favorite dressing. Enjoy!