Tuesday, September 27, 2016

Yesterday we had the opportunity to teach our 7th graders at Promise 2 about Ratios and Scaling of Numbers. We tied a West African Cabbage Salad to the lesson as they are learning about West Africa in History/Social Studies. We are always excited to show our students how the work they learn in school is connected to various careers. Thank you to all the students for providing Thank You cards.

West African Cabbage and Pineapple Salad
Serves 8                                                                      
1 lb cabbage, shredded
1 cup celery, sliced diagonally
1/4 cup sliced scallion
1/2 cup green pepper, thin sliced
1/2 cup diced fresh tomato, not canned
1 cup fresh pineapple, cut into 3/4-inch chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon tarragon
1/2 tablespoon parsley
1 cup nonfat yogurt  
2 tablespoons light sour cream                                                    
2 -3 tablespoons low-fat milk                                                 
1. Place all salad ingredients in a large salad bowl; toss lightly
2. In a small bowl, beat together the dressing ingredients until smooth.
3. Pour dressing over salad and gently toss to coat well.

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