The importance of vegetables in our diets has been spotlighted in my previous post. Today I want to give you a recipe using vegetables in a crisp and delicious way. This salad is a wonderful lunch-time or anytime meal or meal-addition. It is a recipe from Amy Houts’s children’s cookbook, Cooking Around the Calendar With Kids – Holiday and Seasonal Food and Fun, p. 11. You and your children will enjoy making and eating this salad.
1 head Romaine lettuce, torn in small pieces
1/2 bunch green onions, chopped
1/2 red pepper, cut in strips
1 small bunch broccoli, cut up
1/2 cup oil
1/4 cup wine vinegar
2 tablespoons soy sauce
Prepare lettuce, onions, pepper, and broccoli. Children can mix all vegetables in a bowl. Place in refrigerator.
Children can slightly crush Ramen noodles by placing them in a plastic bag and lightly rolling over them with a rolling pin. Saute English walnuts in butter. Add noodles. Set aside.
In jar, place dressing ingredients and shake well to dissolve.
Drizzle dressing over lettuce and vegetable mixture just before serving. Gently mix. Then add the walnut-noodle mix. Serve.
Makes 4-6 servings
You will find this and other recipes for children in Cooking Around the Calendar with Kids – Holiday and Seasonal Food and Fun. Make cooking with kids a priority at your house – your children will thank you, especially when they are in college or out on their own. Go here for more book information: http://ImagesUnlimitePub.com
Time well spent – cooking with children,
Lee Jackson, CFCS
To get you started, sign up for the Free Report at the right