Fruits and Veggies - Fresh Canned Frozen

Crispy Vegetable Salad

Crispy Vegetable Salad

From the Strive for Five at School! Resources

Adapted from Dole Super Kids at

Yield: 8
Portion: 1/2 cup (125 mL)
Cost per serving: $0.67


2 cups (500 mL) broccoli
2 carrots
1 red pepper
1/2 bunch radishes
1/2 cup (125 mL) celery, washed and sliced
3/4 cup (175 mL) Italian salad dressing, light
1/2 x 1-lb bag (1/2 x 454-g bag) leafy green salad mix

1: Wash the broccoli, carrots, red pepper, and radishes.
2: Separate the broccoli into bite-size florets. Peel and thinly slice the carrots. Thinly slice the
red pepper and radishes.
3: In a large bowl, combine the broccoli, carrots, red pepper, radishes, and celery with the salad
dressing. Cover with plastic wrap and refrigerate for at least 30 minutes.
4: Before serving, toss with the salad mix.

Quick Tip: Many vegetables, include broccoli, radish and carrots, can be found fresh or frozen! Substitute the recipe with frozen veggies by letting them un-thaw.

Did You Know?


  • originated in the Mediterranean area? Columbus introduced it to the Americas.
  • comes in two types: head lettuce and leaf lettuce. Iceberg and romaine are both head lettuces. Leaf lettuce comes in many colours and shapes.
  • is rich in calcium, fibre, vitamin A, vitamin C, and vitamin K and is packed full of potassium, folic acid, and magnesium.
  • should be washed and then completely air-dried, spun in a salad spinner, or blotted with paper towels to remove excess water. Do not soak lettuce. Too much water will soften the leaves.