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First things first:
Take a container with a lid out of your shelves. Plastic's probably the best since-who knows?-sack lunches sometimes get accidently dropped.
Next:
Mix up a Cobb salad by chopping up spinach and dark green lettuce, hard-boiled eggs, light cheese and some lean ham or turkey. Put everything in the container.
Pour your child's favorite dressing into a small container, so he or she can apply it later. Or you can buy packets of dressing. Keep to the light low-cal dressing.
Also put in the sack lunch a few crackers in a bag, and a bottle of water or container of low-fat milk.
Now, did you ever wonder where the term "Cobb salad" came from?
If so, here's a learning opportunity for you and your child:
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The Brown Derby
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One night in 1937, Bob Cobb, then owner of The Brown Derby restaurant in Hollywood, prowled hungrily in his restaurant's kitchen for a snack.
Opening the huge refrigerator, he pulled out this and that: a head of lettuce, an avocado, some romaine, watercress, tomatoes, some cold breast of chicken, a hard-boiled egg, chives, cheese and some old-fashioned French dressing. He started chopping. He added some crisp bacon -- swiped from a busy chef.
The Cobb salad was born. It was so good, Sid Grauman of Grauman's Chinese Theatre, who was with Cobb that midnight, asked the next day for a 'Cobb Salad.' It was so good that it was put on the menu.
Click here for the rest of the story...
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