KES Greenhouse Sensational Salad
KES students and Chef Andrea Martin did a special cooking class to culminate their 5th grade study of plants as food, a botanical drawing decoupage project facilitated by Garden Instructor Cathy Clare.

Makes a hearty salad for 8

1 head red leaf lettuce
1 head green leaf lettuce
1/4 bunch chives
1/4 bunch basil (about 15 leaves)     
3 carrots
1/2 cup cherry tomatoes
1 red pepper
1/2 cup snap peas
1 English cucumber
2 stalks celery
1 avocado

1.    Gently tear lettuce into small pieces. Place into a large bowl of cold water to wash. Spin dry in a salad spinner.
2.    Cut chives into pieces 1/2 inch long. Pick basil leaves and place   into a large bowl of cold water to wash. Spin dry in a salad spinner.
3. Peel carrots and grate on the large holes of a cheese grater.
4.    Wash cherry tomatoes and cut in halves.
5.    Wash red pepper and cut into 1/2 inch dice.
6.    Wash snap peas and string them. Cut into thirds.
7.    Peel stripes into cucumber. Cut in half lengthwise and then cut into half moons.
8.    Wash celery and cut into small pieces
9.    Cut avocado into small chunks.
10. Toss all greens together. Mix in rest of vegetables and gently mix salad. Dress with raspberry vinaigrette.

Raspberry Vinaigrette

Makes about 1 cup of dressing 
3 tablespoons seedless raspberry jam
1 teaspoon Dijon mustard
1/4 cup white wine vinegar
1 lime, juiced
1/4 cup extra virgin olive oil
1/4 cup vegetable oil
salt and pepper to taste

1.    Put all ingredients into a glass jar with a lid. Shake until completely mixed. Taste for seasoning.