This lesson includes the right to reproduce up to 30 copies of each page of student materials. Other than the above exception, no part of these materials may be reproduced or distributed in any form or by any means, electronic or mechanical, without permission in writing from the authors.

Salad TastingGrades 2-3

© 2016 All rights reserved.

Cooking with Kids 2-3www.cookingwithkids.org

Salad Tasting • Lesson PLan2

Helpful Tips for the Tasting Lesson

Hand Washing

Washing hands properly will remove nearly all the germs that get on your hands during the course of daily activities. Do not use antibacterial hand sanitizer when working with food.

• Wet your hands with clean warm water

• Apply soap• Rub your hands together

vigorously and scrub all surfaces

• Scrub for 20 seconds (sing a,b,c’s)

• Rinse with clean water

Preparing Salad Greens

All fruits and vegetables are perishable and should be used as soon as possible or refrigerated. Use a colander inside a bowl when washing them, so that they do not come into contact with the classroom sink. Use clean cool running water.

Enrichment Ideas

• Grow sunflower sprouts in your classroom.

• Invite a farmer to speak to your class.

• Take a field trip to a farmers’ market or local farm.

Preparing Plates of Food

The lesson plan is designed for students to work in three or four groups. Each group of students will receive four plates, one of each variety of fruit or vegetable. However you choose to prepare items, each group should have the opportunity to see and draw all of the varieties whole and then taste each of the four varieties.

Using the Tasting Chart

Encourage students to use all five senses while exploring and tasting the fruits or vegetables. Ask questions about size, shape, and color. Model the use of descriptive language. Give examples.

Ask questions that allow children to choose from opposites or answer with “yes” or “no.” “Is it wet or is it dry?” “Is it smooth or is it bumpy?” Do not ask, “What does it taste like?” Instead ask, “Who thinks it tastes sweet?” “Raise your hand if you think it tastes sour.” Give examples of foods and flavors. Children at this age may not be able to answer with sweet, sour, bitter, or salty, although they may be able to discern these flavors when given examples.

It is important that students be able to choose whether to eat the food or not and be allowed to practice using their senses. Acknowledge their likes and dislikes by noting that all people are different and comment on differences in an accepting manner. It is important not to praise children who like a fruit or vegetable more than those who dislike it.

Choice and personal preference are an important part of tasting lessons. Tasting foods is always voluntary. Requiring children to taste new foods may make them resistant to eating a variety of foods.

Cooking with Kids 2-3 www.cookingwithkids.org

Salad Tasting • Lesson PLan 3

• Ask Students to Help: Involve students in all aspects of the tasting lesson. Students can wash salad greens, pass out materials, and clean up!

• Tasting is Always Voluntary! The best way to encourage a child to try something new is to allow choice.

• When Kids Say “Yuck!”: Reassure students that tasting the food is always a choice. Emphasize that each of us has our own likes and dislikes.

Keys to Success

Grades 2-3: Salad Tasting Lesson Plan Total Time: 1 hour

1. Preparation• Wash or cover the tables. Direct students to wash

hands with soap and warm water.• Wash the salad vegetables in a colander using cold

running water. Divide salad vegetables so that every group of students has one plate of each variety.

2. Learn About Salad Greens• Read and discuss the farmer letter and food

information. Ask students to take turns reading aloud. Using a world map or globe, help students find Europe, Asia, and Africa.

• Draw a large tasting chart on the board or on large paper as a guide for the class. Write the name of each variety, one in each box. Ask students to draw and label the salad vegetable varieties, one in each box on their tasting chart.

3. Taste Salad & Complete Activities• Pass out small plates and napkins. Taste the salad

vegetables, one variety at a time, taking turns describing how each one looks, smells, feels, and tastes. Ask students to write adjectives and record their comments. Repeat this process until all the varieties have been tasted.

• Vote on which salad vegetable was the favorite. Complete the bar graph to show how the class voted. Direct students to the additional activity page.

4. Reflection and Clean Up• What other questions do you have about salad?• Encourage students to take responsibility for cleaning

up. Ask students to clean their tables, dispose of trash, and clean up the floor.

Salad Tasting Supplies

• 6 oz salad mix• 1⁄4 head red cabbage• 4 oz sunflower sprouts• 4 oz baby spinach• 12-16 paper plates• small paper plates and

napkins

Learning Objectives

• Explore and reinforce healthy food choices.

• Use adjectives to compare, contrast, & articulate personal preference.

• Practice oral reading and comprehension.

Writing or Discussion Prompts

• Complete the sentence: “Today I learned...”

• What is salad?• What kinds of salad

vegetables do you like to eat?

• What can you do to be more healthy?

Cooking with Kids 2-3www.cookingwithkids.org

Salad Tasting • Lesson PLan4

How to Grow Sunflower Sprouts in Your Classroom

Materials

Two black plastic 10”X 20” nursery flatsThree quarts organic potting soil with good drainage1½ cups black-shelled sunflower seeds for sproutingWatering can with a fine shower head Newspaper

Day 1: Soak the sunflower seeds in water for 8 to 12 hours.

Day 2:1. Drain the seeds through a strainer. Set them aside.2. Fill one of the plastic flats with the potting soil. Spread the soil to an even thickness and

pat it down. It will be about one inch deep.3. Gently water the soil until it is moist, but not soggy.4. Sprinkle the sunflower seeds evenly over the surface of the soil. Moisten a half sheet of

newspaper and place it on top of the seeds, folding the edges to fit.5. Place the second plastic flat on top of the seeds, right into the planted flat. The bottom of

the second flat should be resting directly on the newspaper. Put something heavy in the empty flat to weight it. Place the planted flat on a shelf or table in an area that remains about 60 to 75 degrees.

Days 3 and 4: Unstack the flats, water lightly, and restack. (By Day 4, water the flat with about 1½ cups of water.)

Day 5: Unstack the flats and water lightly. Put the flat of sunflower sprouts, uncovered, in a light place, but not in direct sunlight.

Days 6 through 10: Water the sprouts and watch them grow. Water the sprouts twice each day, using about 1½ cups of water each time. When the sprouts are 2 to 3 inches tall, put them in strong light. You want to prevent them from drying out and wilting, but do not overwater them or they may begin to rot. When the leaves are dark green, loosen the root mass from the flat. This allows the sprouts to get more air and to soak up the water evenly. Continue to water the sprouts twice a day with the watering can or by lifting the root mass and pouring the water into the flat and tilting the tray around to distribute the water evenly.

Days 10 to 11: Harvest the sprouts. The sprouts should be thick and full and about 4 to 5 inches tall. Take a handful of sprouts and, using clean scissors or a sharp knife, cut them close to the soil. Remove any shells as you go. Refrigerate the sprouts in plastic bags, with a twist tie, leaving a little air in the bag. Rinse the sprouts and drain them well when you are ready to eat them.

Enjoy!

Growing sunflower sprouts takes about 10 days.

Degustación de ensalada

Salad Tasting

Original artwork by Stephanie Morris and Monica Welsh

Today I learned. . .Hoy aprendí. . .

Name/Nombre Date/Fecha

© 2016 www.cookingwithkids.org Grades 2-3

2-3www.cookingwithkids.org

6 Degustación de ensalada • Página del estudiante

Santa Cruz Farms Estimados estudiantes,

Nuestra familia es dueña de una granja agrícola, donde trabajamos con cultivos tradicionales y regionales. Santa Cruz Farms está ubicada en el Valle de Española, a unas 22 millas al norte de Santa Fe. Nuestra granja está certificada como orgánica, lo cual significa que no usamos fertilizantes ni pesticidas químicos.

La granja ha pertenecido a nuestra familia por generaciones. Algunos de nuestros cultivos son los mismos que se han sembrado aquí desde hace doscientos años, como el maíz, los frijoles y las calabazas. También cultivamos varios tipos de verduras de hojas verdes para ensalada (lechugas), rábanos, tomates, chiles, repollo, brócoli, zanahorias y muchas verduras más. Parte de nuestros cultivos lo vendemos a las escuelas.

Aquí en Santa Cruz Farms creemos que los alimentos saludables y orgánicos contribuyen a la formación de una persona saludable, con cuerpo fuerte y mente sana. Nos da mucho orgullo cultivar alimentos orgánicos para usted y para todos nuestros amigos.

Atentamente,

Grade 2 CCSS: ELA.LITERACY.RF.2.4 / RI.2.1 / RI.2.2 / RI.2.5Grade 3 CCSS: ELA.LITERACY.RI.3.1 / RI.3.2 / RI.3.3

2-3 www.cookingwithkids.org

7Salad Tasting • Student Page

Santa Cruz Farms Dear students,

We are a family-owned and family-operated farm. Our farm grows traditional and regional crops. Santa Cruz Farms is located in the Española Valley, about 22 miles north of Santa Fe. We are a certified organic farm, which means that we use no chemical fertilizer or pesticides on our farm.

The farm has been in our family for generations. We grow some of the same crops that were grown here two hundred years ago, including corn, beans, and squash. We also grow several kinds of salad greens (lettuces), radishes, tomatoes, chile, cabbage, broccoli, carrots, and many other vegetables. We sell some of our produce to schools.

We at Santa Cruz Farms believe that good, organic, healthy food helps make a healthy person of strong body and clear mind. We are proud to grow organic food for you and for all of our friends.

Sincerely,

Grade 2 CCSS: ELA.LITERACY.RF.2.4 / RI.2.1 / RI.2.2 / RI.2.5Grade 3 CCSS: ELA.LITERACY.RI.3.1 / RI.3.2 / RI.3.3

2-3www.cookingwithkids.org

8 Degustación de ensalada • Página del estudiante

Las hojas verdes para ensaladaDatos de nutrición Las lechugas crecen de muchos tonos y colores diferentes. ¿Sabía usted que las hojas más oscuras contienen más nutrientes que las lechugas de colores claros?

Las ensaladas son refrescantes. Agregue una ensalada a su almuerzo. Algunas cafeterías escolares ahora sirven verduras de hojas verdes de cultivo local. Esto quiere decir que se han cultivado cerca de donde vivimos.

La ensalada en la historiaLa ensalada es una mezcla de diferentes tipos de lechuga con otras verduras de hojas verdes. La lechuga creció primero en Europa, Asia y el norte de África, y comenzó a cultivarse para comer hace unos 5.000 años. Los girasoles crecieron primero en Norteamérica hace unos 3.000 años.

El cultivo de verduras para ensaladaLa lechuga, la espinaca y el repollo son plantas que florecen. Todas las plantas que florecen tienen raíces, tallos, hojas, flores y frutos. La lechuga, la espinaca y el repollo son las hojas de las plantas. Los brotes de girasol son plantas pequeñas que pueden seguir creciendo hasta llegar a ser girasoles gigantes. Los brotes de girasol incluyen tanto el tallo como la hoja.

Preguntas para discusión ➤ ¿Qué es la ensalada?

➤ ¿Dónde crecieron primero los girasoles?

➤ Nombre cinco partes de las plantas que florecen.

➤ ¿Qué tipos de verduras para ensalada le gusta comer?

Palabras de vocabularionutrienteslocalbrotes

Un girasol brota de una semilla.

Grade 2 CCSS: ELA.LITERACY.RF.2.4 / RI.2.1 / RI.2.2 / RI.2.5Grade 3 CCSS: ELA.LITERACY.RI.3.1 / RI.3.2 / RI.3.3 / SL.3.1 / SL.3.1B

2-3 www.cookingwithkids.org

9Salad Tasting • Student Page

Salad GreensNutrition FactsLettuces come in many shades and colors. Did you know that darker greens have more nutrients than light-colored lettuces?

Salads are cool and refreshing. Include salad as a part of your lunch. Some school cafeterias now serve salad greens that have been locally grown. Locally grown means grown near where we live, rather than far away.

Salad in HistorySalad is a mixture of different kinds of lettuces and other salad greens. Lettuce first grew in Europe, Asia, and North Africa. Lettuce has been grown for food for almost 5,000 years. Sunflowers first grew in North America about 3,000 years ago.

Growing Salad VegetablesLettuce, spinach, and cabbage are flowering plants. All flowering plants have roots, stems, leaves, flowers, and fruit. Lettuce, spinach, and cabbage are the leaves of plants. Sunflower sprouts are baby plants that can grow up to be giant sunflowers. Sunflower sprouts include both the stem and leaf.

A sunflower sprouts from a seed.

Discussion Questions ➤ What is salad?

➤ Where did sunflowers first grow?

➤ Name five parts of flowering plants.

➤ What kinds of salad vegetables do you like to eat?

Vocabulary Wordsnutrientslocallysprouts

Grade 2 CCSS: ELA.LITERACY.RF.2.4 / RI.2.1 / RI.2.2 / RI.2.5Grade 3 CCSS: ELA.LITERACY.RI.3.1 / RI.3.2 / RI.3.3 / SL.3.1 / SL.3.1B

www.cookingwithkids.org 2-3

10 Salad Tasting • Student Page Degustación de ensalada • Página del eStudiante

Salad Chart / Tabla de ensalada

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Salad Tasting • Student Page 11Degustación de ensalada • Página del estudiante

Make a Bar Graph / Haga un gráfico de barras ➤ Make a bar graph that shows how many students voted for each fruit or vegetable.

➤ Haga un gráfico de barras para mostrar cuántos estudiantes votaron por cada fruta o verdura.

Salad Vegetable varieties / Variedades de verduras para la ensalada

Num

ber o

f stu

dent

s /

Núm

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de es

tudi

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s

www.cookingwithkids.org 2-3

12 Salad Tasting • Student Page Degustación de ensalada • Página del eStudiante

My Favorite Salad / Mi ensalada favorita ➤ Draw your favorite salad in this bowl. Make a list of the vegetables in your salad.

➤ Dibuje su ensalada favorita en este tazón. Haga una lista de las verduras en su ensalada.

Lemony Salad DressingMakes 1⁄2 cup

2 tablespoons fresh lemon juice 11⁄2 teaspoons Dijon mustard1⁄4 teaspoon salt1⁄8 teaspoon freshly ground

black pepper1 tablespoon olive oil1⁄3 cup sunflower oil

In a small bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper. Slowly add the olive oil and sunflower oil in a steady stream, whisking constantly until the mixture is smooth. Just before serving, pour the dressing over your salad and toss until the salad is evenly coated. Serve immediately.

© 2016 Cooking with Kids, Inc. All rights reserved. www.cookingwithkids.org

Tips for Buying SaladSpring is a good time to buy fresh greens.

Look for greens that are bright and crisp!

Buying whole lettuces is much less expensive than pre-washed bagged salad greens.

Buying locally grown salad greens is one of the best values you can find at your farmers’ market. You’ll be amazed at how flavorful lettuces can be and how long they keep because they are so fresh.

Check out cookingwithkids.org

for more ideas!

Dear Family,Ask your child about Cooking with Kids classes, and enjoy this simple recipe at home. When kids help make healthy foods, they’re more likely to eat and enjoy them!

Want your kids to reach for a healthy snack? Make sure fruits and vegetables are in reach.

Be Creative! Try mixing leaf lettuces, baby spinach, or Romaine lettuce into your usual salad. Did you know that the darker the greens, the more nutrients they contain?

Cooking with Kids educates and empowers children and families to make healthy food choices through hands-on experience with fresh, affordable foods.

© 2016 Cooking with Kids, Inc. All rights reserved. www.cookingwithkids.org

Aderezo de limón para ensaladaRinde 1⁄2 taza

2 cucharadas de jugo fresco de limón11⁄2 cucharaditas de mostaza Dijon1⁄4 cucharadita de sal1⁄8 cucharadita de pimienta negra recién

molida1 cucharada de aceite de oliva1⁄3 taza de aceite de girasol

En un tazón pequeño, bata el jugo de limón, la mostaza Dijon, la sal y la pimienta. Lentamente agregue el aceite de oliva y el aceite de girasol, en un chorro contínuo, batiendo constantemente hasta que la mezcla esté bien incorporada. Justamente antes de servir, vierta el aderezo sobre la ensalada y revuélvala hasta que esté bañada en aderezo con uniformidad. Sírvala inmediatamente.

Estimada Familia,Pregúntele a su hijo sobre las clases de Cocinando con Niños y disfrute esta sencilla receta en su hogar. Cuando los niños ayudan a preparar comida saludable, ¡hay más posibilidades de que la coman y la disfruten!

¡Sea creativo! Pruebe una mezcla de lechugas de hoja, espinaca tierna o lechuga romana en su ensalada usual. ¿Sabía usted que mientras más oscuras sean las verduras de hoja, más cantidad de nutrientes contienen?

¿Quiere que sus hijos tengan aperitivos saludables? Asegúrese de poner frutas y verduras a su alcance.

La compra de las verduras para ensaladaLa primavera es una buena época para comprar verduras de hojas verdes frescas.

¡Busque verduras de hojas verdes brillantes y frescas!

Es mucho menos costoso comprar lechugas enteras que las bolsas pre-lavadas de verduras de hojas verdes para ensaladas.

Una de las mejores ofertas que puede encontrar en su mercado agrícola es comprar verduras de hojas verdes de cosecha local. Le sorprenderá lo sabrosas que son estas lechugas y cuánto tiempo se pueden conservar porque son tan frescas.

¡Visite cookingwithkids.org

para más ideas!

Cocinando con Niños educa y capacita a niños y a familias para que, a través del aprendizaje práctico con alimentos frescos y económicos tomen decisiones saludables a la hora de elegir lo que van a comer.