Some kids may not like salads but many do. If your child is anything like my 11 year old son, there is little else he likes more than taking a hearty salad to school.

Below are five of my son’s favorite salad recipes – a pasta and bean salad I refer to as a Tex Mex Salad; our cold version of Pasta Primavera; a bean and bacon salad made with green beans; a broccoli and cauliflower salad with cheese and bacon; and a carrot, raisin and pineapple salad to ensure that he gets his daily quota of fruits and veggies.

I hope your child enjoys the following salad recipes as much as my son does. All the salad recipes are great made ahead the night before and are ideal for grown-up lunches as well.

Tex Mex Salad

1 cup small pasta (shells or macaroni)

1 mixed beans

1 can corn (or 1½ cup of frozen)

1/2 cup of each of green and red pepper

1/2 onion, chopped

1 cup mild salsa

2 tbsp. olive oil

2 tbsp. vinegar

1/2 cup Cheddar cheese

Salt & pepper to taste

Mix together. Serve with nacho chips. Serves 4.

Pasta Primavera

2 cups pasta, small dried

1 tbsp. olive oil

1 small onion, diced

2 cloves garlic, minced

12 cherry tomatoes, quartered

¼ cup water

¼ cup frozen peas

¼ cup frozen corn

1 tbsp. fresh basil, finely chopped

½ cup mozzarella cheese, cut into small cubes

Salt and pepper

Boil pasta in sufficient water for about 10 minutes until tender. Drain and rinse in warm water. In a small saucepan, sauté olive oil, onions and garlic on medium-low heat for approx. 3 minutes. Add cherry tomatoes, frozen peas, corn and water. Sauté until heated through. Mix in cooked, drained pasta. Let cool. Toss in fresh basil and mozzarella. Portion out in individual containers and salt and pepper to taste.

Green Bean & Bacon Salad

3 cups cooked green beans

2 tbsp. bacon grease

3 slices crisp chopped bacon

1/4 cup vinegar

1 tbsp. sugar

1 medium onion, chopped

Salt and pepper to taste

The secret to this recipe is to blend the ingredients with the freshly cooked beans while they’re still hot and then chill prior to packing in your child’s lunch. Serves 3 to 4.

Broccoli & Cauliflower Salad

2 cups each of broccoli & cauliflower, chopped

½ cup bacon bits

1 cup of grated Cheddar cheese

¼ cup minced red onion

1/3 cup of ranch or Caesar salad dressing

Combine ingredients. Mix well.

Carrot, Raisin & Pineapple Salad

2 cups carrots, grated

1 small can pineapple tidbits, drained

1/2 cup raisins

1/2 cup mayonnaise or whipped salad dressing.

Combine ingredients. Chill and serve cold. Serves 3 to 4.