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  • SALAD (1.5 cups total per person)
  • leafy green vegetables, tomatoes, cucumbers, olives, onions, garlic, avocadoes, grated or diced cheese, cooked beans
  • Dressing:
  • 1 teaspoon bottled dressing; or mix together the following
  • 1⁄2 teaspoon vegetable oil
  • 1⁄2 teaspoon lemon juice or vinegar
  • 1 pinch of salt and pepper
  • Tools:
  • 1 closable plastic bag
  • can opener (if using canned food)
  • cutting board
  • knife (for vegetables)

Nutrition Facts

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  1. Wash all fresh foods. Tear or cut any foods that are larger than a quarter.
  2. Place food for salad in plastic bag. Add dressing to bag.
  3. Close opening of bag securely. Shake bag well.
  4. Refrigerate leftovers within 2 hours.