Want to make a healthy salad that passes the kid test?
Alaska kids tried 20 new salad recipes during the past year, and their top choices for salads, dressings, and seasonings were printed in the new Alaska School Salad Book, which is available online for free.
Alaska kids from the Alaska Gateway School District in Tok and the Boys and Girls Home of Alaska in Fairbanks taste-tested pizza salad, crispy ranch chickpeas, Mediterranean couscous, and more and then graded them with words, and scores.
"It is epic and good," said one child about one of the salads. “Awesome,” said another.
When asked to rate a salad on a scale of 1-6, with 6 being the best, one student’s score went through the roof: 999,999.
It’s hard to question the deliciousness of a salad when one child says, “It’s the best thing in the world.”
The Alaska School Salad Book was published in partnership by the Alaska Department of Health and Social Services (DHSS); the Department of Education and Early Development; the Department of Natural Resources, Division of Agriculture; the University of Fairbanks Cooperative Extension Service; the Alaska Gateway School District; and the Boys and Girls Home of Alaska The recipes come in bulk sizes so that schools can make them for the growing number of salad bars available in Alaska schools. But don’t worry if you’re not up for making a salad that feeds 100 people. The health department has also printed all of the salad recipes in quantities that feed a much smaller family of four. All of the recipes are saved as PDF files and can be printed and cut-out for your personal recipe files.
The salad recipes provide fun news ways to help make fruits and vegetables a part of children’s daily diets because they are essential for optimal child growth, weight management and chronic disease prevention, said Diane Peck, a registered dietitian with DHSS. Unfortunately, Alaska children are not eating enough fruits and veggies. Only 20% of Alaska high school students eat the minimum recommended amount of five servings of fruits and vegetables per day, according to Alaska’s recent Youth Risk Behavior Survey.
The salad book, and the smaller-size family recipe cards, show off unique ways to mix fruits and vegetables in salads. Toss together wheat berries, green peppers, black olives, some spices and a little mozzarella cheese and diced pepperoni and you have pizza salad. It’s got all the flavors of pizza, but is served in a bowl and not on a crust. Fruits and vegetables are front and center in the Carrot and Mandarin Orange Salad. Want a surprise of color? Prepare pink potato salad with red potatoes – skin still on – and whole beets.
“It was exciting to see the kids trying new foods, especially foods that come from Alaska,” Peck said. “The students made great suggestions to improve some of the original recipes. They were so eager to try new foods when they were involved in the process.”