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Wednesday, January 12, 2011

Belly up to the Bar

The salad bar that is! Today I put out a big bowl of green, hearts of romaine lettuce leaves, washed and torn. Smaller bowls containing baby carrots, shredded cheese, Bacos (soy bits), croutons, goldfish crackers, cherry tomatoes, onion slices, broccoli,chopped mixed nuts and thawed frozen kernel corn. I let the kids and the hubby graze according to their preference. We also had a small selection of salad dressings. Thus fortified with vegetables I let them have a slice of pizza and a juice box that was provided at our monthly library PTK night. PTK stands for "parent to kid" and is a chance for kids to read with and to their parents and then put their name into a drawing for free books. Every kids that attends receives a free book of the next day during lunch too. It is a great program!

What are your kids favorite salad fixings? Are they more fruit than veggie eaters? Are they currently living on Flintstones vitamins and air? If your kids won;t touch ANYTHING green; ask them to grate a bunch of carrots and have them help you make this recipe.

Carrot-Raisin Salad

2 c. grated raw carrot
1/2 c. raisins
2 tbsp. lemon juice
1 c. diced celery (optional)
1/4 c. chopped nuts (optional)
Salad dressing to taste (recipe to follow)
lettuce leaves (optional)
pineapple pieces (optional)
sesame seeds (optional)

Dressing: Mix 1 C vanilla yogurt with 1 TB of honey (or less) and 1/4 C of either orange or pineapple juice, whisk together. YUM! Add more juice if you want to make it thinner. Also good with bottled honey-ginger dressing.

Grate or even better peel in long strips with a vegetable peeler about 2 C worth of carrots. Toss with raisins and lemon juice. If you want you can also add the optional ingredients. Serve on lettuce leaves if your kids will eat them.

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