Kitchen Gear

• Cutting board
• Box grater (adult needed)
• Salad servers or tongs
• Medium-sized bowl
• Clean jar with tight-fitting lid
• Measuring spoons
• Measuring cup
• Sharp knife (adult needed)

Ingredients

For the Orange Vinaigrette:

• 2 tablespoons orange juice
• 2 tablespoons fresh lemon juice or vinegar
• 1⁄4 cup olive oil
• 1 teaspoon kosher salt
• pinch black pepper

For the salad:

• 1 head romaine lettuce, washed and chopped
• 1⁄4 head red cabbage, cored and shredded
• 1 orange, peeled and pulled apart into sections
• 1⁄2 cup toasted green pumpkin seeds (or another toasted seed or nut)
• 1⁄4 cup grated cheddar cheese or crumbled feta cheese

Instructions

1. Make the Orange Vinaigrette: Put all the vinaigrette ingredients in the jar, screw the lid on tightly, and shake until well mixed.
2. Make the Salad: Put all the salad ingredients in the bowl, add half the vinaigrette, and toss well. Taste a piece of lettuce. Does it need more dressing? If so, add it and toss again.
3. Serve right away. Leftover dressing can be refrigerated for up to 1 week.