Do your kids leer at lettuce, cringe at cabbage?
Try turning their heads with our fave salads.
Pity the poor salad. It’s a staple on most dinner tables, but it’s often woefully neglected by kids who would opt out of eating their greens if given the choice. Fresh leafy vegetables can be unpopular with the under-10 set, but it’s often the repetition of the day-to-day tossed salads that prompts kids to lose interest. Here are a few ways to shake things up, and get kids to want their veggies.
THINK OUTSIDE THE CRISPER BOX
Beyond lettuce, tomato and cucumber, a salad can be built on most fresh vegetables or fruits (cooked or raw), legumes or grains. Try brown rice, barley or quinoa.
GET CREATIVE AND DOLL SALADS UP WITH ANY NUMBER OF DELICIOUS ADDITIONS. HERE ARE A FEW INGREDIENTS YOU MAY NOT HAVE CONSIDERED:
Though it’s easy to come by at the grocery store, salad dressing is one of the simplest, most economical things to make from scratch. Because dressings don’t require heat, knives or precise measurements, they’re perfect for kids to make. Just pour and shake.
FOLLOW THIS FORMULA:
2 PARTS OIL + 1 PART ACID = BASIC VINAIGRETTE
Olive oil is commonly used, although canola oil is a great choice. It has a neutral flavour, with a lower percentage of saturated fat than olive oil. It also contains 11 percent omega-3 fatty acids, and it’s made in Canada. The acid ingredient is usually vinegar, balsamic or red wine vinegar being a common partner. Try swapping all or some of the vinegar for lemon, lime or orange juice.