Salad bar smart

Children's fruit and vegetable consumption and awareness are suggested by research to increase after salad bars are introduced. Children's ages factor into the salad bar set up and foods offered. The following suggestions were written for preschool ages.

Set-up:

Offer tables or counters that work for children's height to use as the salad bar. Include containers of various sizes, serving utensils, plates, trays, napkins, silverware, and baskets. The children can make signs such as "Start here" or "Dressings" and name the salad bar ("Sunny Salad Bar"). Involving the children in all aspects makes the experience meaningful.

Consider your set-up options to make the layout work well. It helps to organize your salad bar in a sequence: first offer plates, bowls, or trays. Next put the base to the salad, such as greens, and then offer salad choices such as vegetables and proteins. Dressings, toppings, silverware, and napkins should be at the end of the salad bar.

Plan a base menu that can be offered for several days but can be freshened with new choices daily.

Salad base menu

• Lettuce serving
• 1-2 small servings of vegetables
• 1 serving protein
• 1 topping
• 1 dressing

If possible, incorporate locally grown foods or consider growing your own. Food is much more meaningful to children when they have relationships with the food grower, farmer, or market.

Salad bar basic ingredients

• Greens - lettuce varieties (romaine, spring mix, etc.), spinach, escarole, kale, radicchio, and endive
• Vegetables - beets, broccoli, carrots, cauliflower, cabbages, celery,
  cucumbers, corn, peas, mushrooms, onions, peppers, radishes, tomatoes, and zucchini
  
• Fruits - Berries, apples, peaches, pears, apricots, grapes, plums, bananas, kiwi, citrus fruits
  
• Proteins - beans (cooked or fresh), meats (turkey, ham, chicken), tuna, tofu, cheese (cubed, shredded, crumbled, or string), hard boiled eggs, and nuts
  
• Grains and breads - crackers, breads, bread sticks, tortillas, cereals, pretzels, bagels
  
• Dressings - oil, vinegar, bottled dressings, mayonnaise, and sour cream
  
• Toppings - nuts, seeds, sesame sticks, chow mein noodles, croutons,
  bacon pieces, trail mix, raisins, and dried fruits
  
• Optional: soups, yogurts, taco shells/bowls, baked potatoes, prepared vegetables and fruit salads

Tutti-frutti salad bar

Offer a variety of fruit to create a fruit salad or to be added to vanilla or plain yogurt (Greek yogurts are high in protein). Provide whole grain granola, dried fruit, whole grain rolls, and string cheese for added variety.

"Never heard of that before" salad

With your salad base, add interesting vegetables and fruits that are unique, such as radicchio, kale, chard, okra, jicama, orange or purple cauliflower, chickpeas, pomegranates, star fruit, kiwi, purple carrots, or whatever your local markets and growers have in season that may pique children's curiosity and add great taste.

Rainbow salad bar

Use the colors of the rainbow to make a salad.

• Red: tomatoes, peppers
• Orange: peppers, apricots, cheddar cheese
• Yellow: peppers, golden raisins
• Green: greens of any kind (lettuce), green peppers, celery, cucumbers
• Blue: blueberries
• Indigo: purple cabbage, blue cheese, blue Swiss chard;
• Violet: raspberry dressing, beets, red onions, blackberries.

7 Layered salad cups (or number of choice!)

Using clear, large, plastic cups have children layer seven salad choices (or desired number). The clear cups help see the layers, providing a great time to discuss patterns.

Suggested layer choices: lettuce, peas (or beans), celery, cheese, croutons, bacon pieces (protein of choice), dressing (mayo, ranch, or sour cream). You could also create layered fruit salads with layers of fruit, granola, and yogurt, whipped cream, or cream cheese mixed with marshmallow fluff as a dressing.

Baked potato "salads"

Instead of using greens as your salad base, use ¼ or ½ baked potato and fill with vegetables and toppings of choice, such as a small dollop of butter, sour cream or yogurt, and broccoli, chopped carrots, shredded cheese, bacon pieces, and even mixed salad greens. Try sweet potatoes or yams instead of regular potatoes, or one of the varieties of potatoes with more color such as those with colored skins or yellow interiors.

Dietary cautions

• Be aware of choking risks and food allergies when preparing and serving meals and snacks. Think about the size, shape, and consistency when choosing foods due to the potential choking risks in children. Food cut in large chunks, small hard foods, and soft and sticky foods should be avoided. The top choking hazards for children include: hotdogs, meats, sausages, fish with bones, spoonfuls of peanut butter, popcorn, chips, pretzel nuggets, raisins, whole grapes, raw carrots, fruits and vegetables with skins, and marshmallows. Be sure that food is cut in small pieces (no larger than ½ inch), grated, or finely chopped. Be sure that children are closely supervised when they are eating.

• Do not give honey to children under 12 months of age. Honey contains spores that can cause infant botulism.

• Many children have food allergies or sensitivities to food. According to the American Academy of Pediatrics, 90% of children's food allergies are from milk, eggs, peanuts, tree nuts (pecan/walnuts), fish, shellfish, strawberries, soy, wheat, and gluten. Carefully read food labels for potential risks and be sure to ask the parents if children have a known allergy or sensitivity.

• Dental health is a growing concern with young children, so it is important to keep in mind that starchy, sticky, and sugary foods can cause tooth decay. Children should brush their teeth after any meal or snack, but particularly when you serve these foods.

Lunches & Snacks 12-4

Download PDF Version