Knife Skills & Rainbow Salad - September 9th


Week 1 was all about knife safety and skills. We talked about safe habits, proper hand position, and the “claw”.

We chopped, sliced, and diced are way through a rainbow of veggies and fruits for our colorful salad bar. We also talked about ratios and vinaigrettes, and the kids experimented with herbs and different acids (vinegars & lemon juice) to build a tasty dressing. Some students worked on a cashew based ranch dressing, and the recipe follows. Happy cooking!


1/2 cup raw cashews, soaked in hot water for 20 minutes

1 lemon, juiced

1/2 tsp garlic powder

big bunch of herbs (dill, basil, mint, chives, taragon, in any combo)

1/2 c water (or more, see note).

1/2 tsp salt

pepper to taste

Place all ingredients in high speed blender. Blend until thick and creamy.

Note: Add enough water to get desired consistency. Want a dip? Keep it thick. Want to use it on a salad, slowly add water, 2 tablespoons at a time until it is “pourable”.