TODDLER CHOPPED SALAD FOR TODDLERS WHO HATE SALAD
Tonight was salad night in our house. Of course, with a 20-month old, that makes it tough to have the whole family involved. On a whim, I decided to let my daughter try the salad I was eating. She LOVED it! So, I gave her a couple tablespoons of mine. She scarfed that down and wanted more. Off to the kitchen I went to make her own salad for her. Now, my daughter is a picky eater, believe it or not. Since I started making recipes from this website, she's gotten quite adventurous, I must say. Anyway, she ate half of this recipe tonight in addition to the tastes she had from my salad. I'm still in shock. :D I hope your toddler likes this one as much as mine does.
Provided by PookeyLumLum
Categories Toddler Friendly
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Throw all ingredients except the dressing on your cutting board and finely mince until all ingredients thoroughly mix and become sort of mushy and pasty.
- Drizzle enough dressing on the minced salad to give it a nice sweetness. Don't overdo it.
- Plate it and serve. YUM!
Nutrition Facts : Calories 244.3, Fat 19.6, SaturatedFat 5.7, Cholesterol 135.4, Sodium 277.3, Carbohydrate 5.6, Fiber 3.4, Sugar 1.6, Protein 12.3
CRUNCHY CHOPPED SALAD
Encourage kids to learn essential kitchen skills with this crunchy salad made with pomegranate seeds. The recipe is easy for children aged seven to 11 to follow
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Serves 4-6 (with leftover dressing)
Number Of Ingredients 20
Steps:
- Before you get started take a look at our chopping and knife skills guide. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping.
- Holding the lemon with your hand in the bridge position, cut the lemon in half. Push one half onto a citrus juicer, twist and squeeze to release the juice. Repeat with the second lemon half. Pour the juice into a jam jar or small bowl along with the oil.
- Add the mustard, honey and a good pinch each of salt and black pepper. Seal the jar and shake to combine, or whisk the ingredients together. Will keep covered in the fridge for up to a week.
- Cut the tomatoes in half by pinching each one between your thumb and a finger and carefully slicing through the middle with a small serrated knife. Cut each piece in half again to make quarters, then tip the tomatoes into a large bowl.
- Wipe down the chopping board, then cut the cucumber in half lengthways. Put the two halves cut-side down on the board so they don't roll around, then cut in half again along the length, so you have four chunky sticks of cucumber. Cut across the cucumber now to make little triangles, keeping your free hand in the claw position with your fingers tucked away from the blade of the knife. Tip the cucumber into the bowl with the tomatoes.
- Cut the hard stalk off the lettuces, then cut each lettuce in half and in half again to get four wedges. Working with one lettuce wedge at a time, hold the wedge with your hand in the claw position and chop it into small ribbons - the smaller, the better for this salad. Repeat with the remaining wedges and tip the lettuce into the bowl.
- Snip the cress straight into the bowl using kitchen scissors. Weigh out the pomegranate seeds using the scales and add these to the bowl. Repeat with the mixed seeds. Drizzle over roughly half of the dressing over the salad (you will have some leftover) and toss everything together to coat.
Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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