Carrot Salad…yeah, I was never a big fan until I tried this combination and my kids loved it! Only 4 ingredients, how much easier can you get?
I am trying to change things up and find new ways to get more servings of vegetables in our diet. I thought this was a pretty clever salad that appealed to all of my kids (and Mom & Dad too). Raw veggies are the best for us. I have some success with my kids eating raw baby carrots at lunchtime, but they are too difficult to eat for young children. So my 5-year-old will eat them and my 3-year-old says “it’s too hard”. So this salad is perfect for even my 1-year-old to eat because the carrots are shredded and the apples are cut into a very small dice. The combination of flavors are very appealing too. I like the sweet flavor of the carrot and raisins combined with the crunch of the apple.
Here’s is another tip that I learned recently for getting your youngsters to eat their vegetables at dinnertime and I think it makes perfect sense! Serve the vegetable as a first course instead of a side. I watch my kids eat up their dinner and usually leave their veggie for the end. Sometimes it turns out that they are “full” by the time they get to the most important part of their meal. So I tried this theory one night and served this Carrot Apple Salad as a first course, in a small individual bowls for my whole family. My kids at first looked at me funny and said, “hey, where’s my dinner”, but then I explained that it was still coming. All three kids gobbled up this salad with no complaints. They were hungry and didn’t fill up on the rest of their dinner yet.
Carrot Apple Salad
note: may be doubled, tripled depending on how many you are serving
1 large organic carrot, shredded with box grater
1 small apple, diced small
1/4 C raisins
1-2 TB mayonnaise
Toss the shredded carrot, apple and raisins together and coat with mayonnaise.
This salad is perfect for fall and winter because pomegranates are in season. Since the summer, I have been trying to pick a “new” fruit or vegetable with my kids. “New” which means we have never bought it, chopped it or cooked it before. So I brought this fruit home and wasn’t sure what to do with it. I searched the internet and decided that my approach would be to remove the seeds in water.
I really enjoyed the combination of sweet and tart in this salad and it was a big hit with my kids who are really not into eating green leaf salads yet. This would make a beautiful salad for serving when company comes over for the holidays.
1/3 C fresh lime juice
1/3 C extra virgin olive oil
1/2 tsp. chili powder
1/2 tsp. sugar
6 C. chopped greens (romaine, etc.)
1 Fugi or Granny Smith apple, cored and diced
1/3 C dried cranberries
1/3 C pomegranate seeds
In a small bowl, whisk together all ingredients and set aside.
In a large bowl, mix all ingredients. Drizzle with dressing, toss to coat and serve.
I have been enjoying the harvest from my garden, as well as the fresh produce that summer brings. Combine the two and you can make salads a ton of different ways. I have been eating salad almost on a daily basis and each salad can be different that you won’t tire from it. What is not to like about the cool, crispy, crunch on a warm summer day?
My goal is to try and limit the amount of processed food that my family and I eat. It is all there for convenience, but I am taking small steps to make more food from scratch. It is actually very easy to do!
With three young kids, I really try to get as many vegetables into them as possible. Sometimes they need to be “bribed” with something else to make them more delectable to their palate. Dressings or dips work great for vegetables, but I cringe when I look at the ingredients and nutrition labels. This is a super easy recipe to make their favorite – Honey Mustard dressing/dip. Plus it is so good, that it is a great way to change up my daily salad or fancy enough to serve it when it when company comes over.
1 6oz. container low-fat plain yogurt
1/2 C light mayonnaise
1/3 C honey
3 TB dijon mustard
3 TB yellow mustard
1 TB cider vinegar
pinch cayenne pepper
Whisk together all ingredients and store in the refrigerator up to 5 days.
This recipe has many different names they can be known as freezer cukes, cucumbers or pickles, refrigerator cukes or cucumber salad.
Last summer I had an abundance of cucumbers from my veggie garden. This recipe is so easy and so refreshing. Just mix all of the ingredients together and refrigerate overnight. They are ready to be served or frozen. I placed small batches of cukes in canning jars and some in freezer bags, making sure that I left enough head space for expansion.
Thaw and eat them all winter long as a nice way to remember summer’s bounty.
This salad is great as a side salad, to bring to a picnic or I like them on top of a sandwich.
7 cups cukes, sliced thin
1 cup sliced onion
1 cup green pepper diced
2 tsp salt
1 tsp celery seed
2 cups sugar
1 cup cold vinegar