Use your favorite salad dressing on this salad. It is really more an idea than a recipe and ideal for the children to improvise with whatever greens and raw vegetables appeal to them.
Figure 1 to 2 cups greens for each person. Wash and dry a combination of salads, like romaine, curly endive, leaf lettuce, Belgian endive and Bibb, along with cucumber, carrots, cauliflower, radishes, etc. Arrange them in a salad bowl and sprinkle with salted sunflower seeds and toasted almonds. Dress the salad just before serving.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.