I am almost always that person who goes to Whole Foods Market and forgets my reusable bags, but when I do remember them, I get practically giddy at the prospect of being able to donate the 5-cent bag refund to charity. My local Whole Foods rotates through a few each year, but my favorite cause of them all is the Whole Kids Foundation, a nonprofit committed to improving childhood nutrition by increasing the availability and consumption of fruits and vegetables, both at schools and at home. The foundation just kicked off its annual fundraiser to support school salad bar and garden grant programs and nutrition education classes for teachers.
As part of its awareness campaign for the month of September, Whole Foods asked me to participate in a salad recipe challenge. It just so happened that I recently perfected the best salad ever (no exaggeration), so I have been excited to share it with you and this seems like the perfect way to do it!
This salad is a great way to switch it up from the typical romaine lettuce and tomato combo. Just one batch provides enough salad for our family for a couple days. The simple flavors and colorful combo of veggies practically ensures that kiddos of all ages will enjoy it.
Colorful Kale Salad Recipe
- 1 bunch of kale (preferably curly, but dinosaur works too), leaves removed from stalks and broken into small pieces
- 1 bag of shredded carrots
- 1/2 small head of red cabbage, shredded
- three broccoli stalks, shredded in the food processor
(the last three ingredients can also be replaced with a pre-shredded broccoli slaw mix, if available)
- 12 brussell sprouts, hard ends removed and very thinly sliced
- 1 handful (or two!) of dried cranberries
For the dressing:
- 1/2 cup olive oil
- 2 lemons juiced
- 1 clove garlic put through garlic press
- 1 tsp dijon mustard
- salt and pepper
Put all of the salad ingredients in a large bowl and mix thoroughly. In a separate small bowl, combine the dressing ingredients and whisk vigorously until they are all combined. Pour the dressing over the salad and toss liberally until all of the salad ingredients are coated in dressing. Then munch!
More about Whole Kids Foundation
Through its annual fundraiser this September, the Whole Kids Foundation hopes to raise $3 million to help schools across the country make healthier changes in the lunchroom and classroom through its three key programs: salad bars, gardens and nutrition education classes for teachers. The foundation has funded 2,600 salad bars and 1,600 school gardens giving more than 2.2 million kids access to healthier food since its inception in 2011. Whole Kids Foundation’s School Garden Grant Program, created in partnership with FoodCorps, is accepting applications now through Oct. 31. and applications for the Salad Bar Grant Program are accepted on an ongoing basis at wholekidsfoundation.org or saladbars2schools.org.
Whole Foods Market shoppers can also partake for the remainder of this month by:
- Purchasing products from participating brands that give back including: Mrs. Meyers; Yellow 108; Peeled Snacks; Red Jacket Orchards; and High Mowing Organic Seeds. One percent of proceeds from each sale of these brands’ products at select Whole Foods Market will benefit Whole Kids Foundation programs.
- Making a donation at the register during check out
- Texting “SALAD” to 20222 to donate $10 to support additional salad bar grants to schools
- Visiting Whole Kids Foundation online to donate and find ways to get involved at wholekidsfoundation.org
Make Colorful Kale Salad and participate in the Whole Kids Foundation September fundraising by entering our giveaway to win a $50 gift card from Whole Foods Market!
Win! Whole Foods Market $50 Gift Card!
Thanks to Whole Foods for providing gift cards to participate in the salad recipe challenge and for the giveaway prize.