Ingredients:
Dressing:
½ c low fat Greek yogurt                                       1 Tbsp lemon juice
1 Tbsp olive oil                                                   2 tsp apple cider vinegar
½ tsp chopped fresh thyme                                       salt and pepper

Salad:
¼ c walnuts, chopped                                         
1½ c cooked chicken diced to ½” pieces
1 small, tart apple, cored and chopped
½ c red seedless grapes, halved
3 scallions (green onions), whites & greens divided, chopped
8 romaine heart leaves or 12 Bibb lettuce leaves
 
 Directions:
1) Preheat the oven to 350°F.

2) For the dressing: Whisk together the yogurt, lemon juice, oil, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined; set aside.

3) For the salad: Spread the walnuts on a baking sheet, and toast until lightly browned and fragrant, 5 to 7 minutes. Let cool for 5 minutes, then break up into 1/4-inch pieces.

4) To assemble: Toss the walnuts, chicken, apples, grapes and scallion whites together with the dressing in a large bowl until everything is well coated; season with salt and pepper. Scoop a scant 1/2 cup of the salad into each romaine leaf, and arrange 2 on each serving plate. Garnish with the scallion greens, and serve.

Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.

Source: https://www.foodnetwork.com/recipes/food-network-kitchen/kids-can-make-waldorf-chicken-boats-3363922

Ingredients:
R: Strawberries or raspberries or watermelon
O: Cantaloupe or mandarin orange slices
Y: Pineapple
G: Kiwifruit or Green Grapes or Honeydew melon
B: Blueberries
V: Red grapes
skewers
 

Directions:
1) Wash the fruit and pat dry.
2) Cut about 2” slices of kiwi and melon. Use small cookie cutters to cut shapes for 3) melon and kiwi if desired or cut into cubes.
Assemble skewers by alternating the fruit in rainbow color order

Rainbow order: Red, Orange, Yellow, Green, Blue, Violet
 
​Source: https://www.momables.com/fruit-skewers/#recipe

Ingredients:
2 c plain or vanilla Greek yogurt                        2 c fresh or frozen blueberries
2 c fresh or frozen mixed berries                       ¼ head of red cabbage
1 whole banana, peeled                                       ¼ c honey
1 c cranberry or grape juice
 
Directions:
Throw all the ingredients in a blender and mix until smooth. Taste and adjust sweetness, creaminess...whatever it needs! Add ice if it needs to be more "frozen."
 
Source: https://www.thepioneerwoman.com/food-cooking/recipes/a11372/purple-resolution-smoothie/

INGREDIENTS
3 large beets
1 tbsp. olive oil
Salt and ground black pepper to taste
1 bunch fresh kale, cut into bite-sized pieces
1/2 cup chopped cashews
1/4 cup dried cherries
2 tbsp. golden raisins
1/2 cup apple cider
1/2 lemon, juiced
1 tbsp. apple cider vinegar
2 tbsp. olive oil, or more to taste
 
DIRECTIONS
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
 
Trim roots and stems from beets.  Coat beets with 1 tablespoon olive oil and sprinkle with salt and  black pepper.  Place beets onto prepared baking sheet.
 
Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more.  Let beets cool.  Peel skins from beets and cut into 1-inch cubes.  Toss cooked beets with kale, cashews, dried cherries and golden raisins in a large salad bowl.
 
Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl.  Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined.  Pour dressing over salad and toss to coat.  Refrigerate at least 1 hour for flavors to blend before serving.
 
 

INGREDIENTS
1 cup chopped honeydew melon
1/3 cup chopped peeled kiwi
1/2 ripe banana, sliced
1/4 cup white grape juice
1/2 teaspoon ginger juice
2 teaspoons lime juice
1/3 cup lemon sorbet
1/2 cup ice
 
DIRECTIONS
Spiked with ginger, this smoothie is guaranteed to perk you up after a long bike ride or make a nice starter to a summer meal on the deck.  For a more aromatic variation, use a cantaloupe instead of a honeydew melon.
Place ingredients in the order listed in a blender.  Pulse three times to chop the fruit, then blend until smooth.  Serve immediately.
 

INGREDIENTS
1 pound carrots, peeled and cut and chucks
2 cups water
3 cups pineapple juice and /or unsweetened white grape juice
3/4 cup lemon juice
Cold water
Ice
Lemon wedges

DIRECTIONS
In a medium saucepan combine carrots and water.  Bring to boiling; reduce heat and cover.  Simmer for 30 minutes or until very tender.  Cool slightly; transfer mixture to a blender.  Add I cup of the pineapple juice.  Cover and blend until smooth.
 
Transfer to a pitcher or plastic beverage container.  Stir in remaining pineapple juice and lemon juice.  Cover and chill 2 to 24 hours.  (Mixture may thicken upon standing; stir in 1 to 2 cups water to desired consistency.)
 
Serve over ice with lemon wedges.
 
Packed with vitamin A and C, this is a great summertime
drink to have on hand.  Make a double batch and
store in the refrigerator up to 1 week.