Hands-on lunches: Chopped salad

Kid-friendly chopped salad is a great summertime meal solution! Getting the kids involved in the cooking increases their interest level in actually eating what’s on the menu, and with so many fun colors and toppings involved in a chopped salad, they’ll find plenty of ways to make this salad their own!

Watch Stephen Schifano, Executive Chef from Mott Children’s Hospital, and Mary Hope O’Leary, a senior dietitian, walk you through the process.

Special thanks to Michaela Hawk and Marisa Hamet for coming in to cook with Chef Stephen and Hope!

What fresh salad ingredient is always a hit for your crew?  Share your recommendations with other parents in our comments section, below!


This article is part of a six-week series of summer activity ideas, healthy recipes, and safety tips for Camp Little Victors: Virtual summer camp, real summer fun. We hope you can use this and other articles in the series from physicians and staff at C.S. Mott Children’s Hospital to make this a happy and health summer break for your family. Enroll now!


University of Michigan C.S. Mott Children’s Hospital is consistently ranked one of the best hospitals in the country. It was nationally ranked in all ten pediatric specialties in U.S. News Media Group’s “America’s Best Children’s Hospitals,” including #4 in the country for heart and heart surgery. In December 2011, the hospital opened our new 12-story, state-of-the-art facility offering cutting-edge specialty services for newborns, children and women.