KID-FRIENDLY PASTA SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.
- Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.
- For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar if using in a small bowl.
- Stir together the pasta, dressing, tomatoes, bacon, Cheddar and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.
- Stir in the basil at the end.
KID-FRIENDLY FRUIT SALAD
My step dad showed me this recipe.
Provided by Trevor rogers
Categories Salad Fruit Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Stir pineapple, orange, apple, red grapes, and green grapes together in a bowl. Pour yogurt over the top and stir to coat completely.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 61.5 g, Cholesterol 22.1 mg, Fat 2.2 g, Fiber 2.4 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 128.8 mg, Sugar 56.2 g
KID SALAD
Kids love making this good-for-you salad! It never turns out the same way twice!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- For each salad, place 1 peach half, cut side down, on 1 lettuce leaf on plate. Add celery sticks for arms and legs; marshmallow for head; raisins for eyes, nose, buttons, hands and feet; a piece of maraschino cherry for mouth; and shredded cheese for hair.
- Refrigerate until serving.
Nutrition Facts : Calories 75, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 65 mg
KID-FRIENDLY CHEF SALAD
Sara Moulton's kid friendly chef salad is really a charming way to get your child involved and possibly ready to eat a salad.
Provided by TishT
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Begin by making the toppings for this chef's salad.
- For hard-boiled eggs, place two to four eggs in a heavy saucepan and cover with cold water.
- Boil for 1 minute, then turn off the heat.
- Cover and let sit for 15 minutes in the hot water.
- Next, drain the hot water and run cold water over the eggs.
- Roll each egg gently to crack the shells, then peel.
- Rinse well, then slice into 4 wedges.
- TIP: For easy peeling, work under a running tap or in a bowl of water.
- For garlic croutons, cut 2 slices of whole wheat bread into 16 squares each.
- In a small microwave-safe bowl, melt the butter on high (about 40 seconds).
- Stir in 1/4 teaspoon of the garlic powder and toss in the bread cubes.
- Arrange the cubes in a single layer on a baking sheet or toaster oven tray.
- Broil for 1 to 2 minutes, checking frequently to prevent burning.
- Turn and brown the other side.
- Transfer to a paper towel to drain and cool.
- TIP: For fun, cut the bread into shapes using miniature cookie cutters.
- For ranch-style dressing, whisk the sour cream, milk, and vinegar in a small mixing bowl.
- Add 1/2 teaspoon of the garlic powder along with the parsley, dill, and a pinch of salt and pepper.
- Chill for at least 30 minutes while preparing the remaining salad ingredients.
- TIP: Ask your child to taste the dressing to see if it needs more salt or pepper.
- Explain that salt helps make the flavor sharper and pepper gives it a bite.
- Whenever a recipe says"salt and pepper to taste," the chef should use her judgement about how much to add.
- To prepare the lettuce, cut 1 and 1/2 inches off the end of the romaine head and discard.
- Break the leaves off and wash in cold water.
- Place in a salad spinner and spin until dry (or pat dry with paper towels).
- Break the leaves into bite-size pieces and place in a large salad bowl.
- TIP: Explain to your kids where the first salad came from.
- Nearly 4,000 years ago, Romans put salt on lettuce and called the new dish herba salata, or salted greens.
- Now the chef is ready to prepare the vegetables.
- Older kids can peel and grate the carrot; wash, peel, and slice the cucumber; and wash and cut the pepper into strips with a knife or into shapes with a mini cookie cutter.
- Wash the tomatoes and remove the stems.
- Place the ham or chicken, cheese, croutons, and hard-boiled eggs in bowls and serve along with a pitcher of the dressing.
- TIP: For a fun summer dinner, set up all the ingredients salad-bar style on a picnic table.
- Next, hand everyone a plate and let them assemble their own salad.
- Parents might make a classic chef salad, and kids could try a face with tomato eyes and grated carrot hair.
- Pour the dressing over the salad or serve on the side for dipping.
Nutrition Facts : Calories 394.6, Fat 24.2, SaturatedFat 11.2, Cholesterol 185.4, Sodium 294.5, Carbohydrate 22.2, Fiber 6.6, Sugar 7.2, Protein 24.8
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