1 cup grated red cabbage
6 cups spinach
4 tablespoons red wine vinegar
2 tablespoons capers, chopped
1/3 cup pitted nicoise olives
1 shallot, minced
1/2 cup extra virgin olive oil
kosher salt and black pepper
1 mango
Equipment: an empty jar with a lid
1. Have older kids slice and chop the red cabbage into thin strips. Place the cabbage in a small bowl. Little ones can help you clean and dry the spinach. Then have little ones tear the leaves into 3-inch pieces.
2. In a small saucepan, heat 2 tablespoons of the red wine vinegar until just boiling. Pour the warmed vinegar over the prepared cabbage, stirring to distribute the vinegar well and set aside.
3. Have older children chop the capers. Meanwhile little ones can assist in pitting the olives: place the olives on the cutting board with a towel over them. Take a kitchen mallet or rolling pin and gently pound the olives to break them open. Remove the towel and have the kids help slide the pits out of the olives. Discard the pits and place the olives in a bowl.
4. Have older kids peel and mince the shallot, while you and younger kids place the remaining 2 tablespoons of red wine vinegar in the jar. Add the olive oil, salt, pepper, capers, shallot and olives to the jar. Tightly close the lid and let the kids shake it vigorously--they love this as it gives them a sense of power!
5. Have older children help you slice the mango. In a large bowl, place the spinach, mango and the seasoned red cabbage. With clean hands, have children toss the salad. Then pour the salad dressing over the greens and have them toss again. The salad is ready to serve.
Based on individual serving.
Calories: 330
Total Fat: 29 g
Carbohydrates: 15 g
Protein: 3 g
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