Flower Pot Salad Bar
- clay flower pots in assorted sizes
- clear plastic wrap
- Salad bases - lettuces, spinach, red cabbage
- Vegetables and fruits - broccoli and cauliflower florets, green
beans, grated carrots, peas, olives, cherry tomatoes, cucumber
slices, artichoke hearts, slice mushrooms, bean sprouts, radishes,
onion or scallion, red or green peppers, jalapenos, sliced avocado,
- Proteins - hard-boiled eggs, chickpeas, crumbled bacon, cubes
of ham, luncheon meat strips, cubes of turkey or chicken, crab
meat, tuna fish or shrimp, feta cheese, cubes of Swiss cheese,
- Toppings - croutons, sesame seeds, sunflower seeds, Parmesan
cheese, pecans, fresh herbs
- salad dressing
- Line flower pots with clear plastic wrap, letting the edges
of the wrap hang over so they can be secured with tape.
- Fill the flower pots with fresh veggies (one kind of veggie
for each pot), salad dressing, croutons, sunflower seeds, dips,
chips and crackers.
- After preparing your flower pot salad, recall the sequence of ingredients.
your steps in order as you remember them. Use
complete sentences. Use order words such as first, next,
- Number your steps.
- Since earliest times people have harvested wild leafy plants, especially
in spring, when they were young and tender. Some
of the wild plants available to early foragers were wild celery,
chervils, cresses, and parsley. Salads were among the first cultivated
plants that people grew in their gardens.
- In pre-Roman times, People
in England enjoyed beet greens. The Roman occupation brought lettuces,
cucumbers, carrots, endive and sorrel. Medieval monks planted them
among the herbs in their gardens, and Renaissance gardeners developed
new varieties and produced them in greater quantities.
- The word “salad” comes from the Latin word “herba
salta” or “salted
herbs,” so called because such greens were usually seasoned with dressings
containing lots of salt. Early American colonists called it “sallet.” They
brought their favorite seeds to the New World, established kitchen gardens,
and dined on their seasonal treasures. The first German-American herbal,
printed in 1777, included 35 plants used as salads.
- During the late 19th Century, the
concept of salads expanded. At first the most daring addition was the
fresh tomato, long suspected by some Americans and Western Europeans
as dangerous when eaten raw. Fruit salads followed , and by the end
of the century, potato, egg, or chicken salads in fancy presentations
- The modern salad bar probably first emerged in the late
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