Christmas has come and gone as too has New Years Eve and we’ve had lots of left overs in the fridge. Our kids are spending almost every day in the pool and that will definitely be the case for the next week as we head into a week of between 30 & 40 degrees Celsius. I decided yesterday the best way to ensure they eat dinner was to feed them by the pool so I made up a salad of diced cucumber, tomatoes, feta & lettuce dressed with a little balsamic vinegar, sliced some yellow & red capsicums (bell peppers) and cooked up some of the leftover veggies in the fridge like asparagus, add to that some BBQ sausages & lamb chops from the night before and voila you have a salad which was demolished quick smart! Although the asparagus was fed to Daddy 😀 all round though a colourful tasty combination.
We were watching Peppa Pig the other day, Sophia loves her and every time she says Peppa Pig she snorts like a pig which is hilarious – to me anyway 🙂 – So Peppa’s brother George wouldn’t eat his salad which Grandpa Pig had grown in his own garden, so Grandpa Pig tore up the pieces of lettuce and made a dinosaur with it and cucumber & tomatoes.
Soph & Zachie thought it was great and tonight we had a go at it as well. I have found that a sure fire way to get the kids to eat is to get them involved in making the food. Tonight was no different. Zachie had grazed all day so wolfed down this salad followed by a bowl of weetbix, another great alternative to dinner when you know if they don’t eat something they’ll be up through the night!
Now I do have to confess that I have no issue at all with getting either of our kids to eat salad, they love it and would quite possibly eat only salad, some nights it’s a fight for who gets the most.
My dear friend gave me her wonderful garden salad recipe and it’s a staple in our house even through winter, I love salad in preference to vegies any day as does Hubby, which is probably where the kids get it from as well.
If you struggle to get your kids to eat salads or vegetables or just want to make it a bit more fun, this could be the way… stay tuned for a Semi Trailer styled salad soon.
Dee’s delicious Salad
You will need for 2 adults & 2 kids
1 tomato diced
1 decent sized Lebanese cucumber peeled, forked & quartered
4-6 coz lettuce leaves, rinsed and chopped
100gms of danish fetta, crumbled
dash of balsamic vinegar
Combine the ingredients in a salad bowl, mix well and serve. We do also add avocado &/or olives on occasion too.
So firstly I have to apologise for the lack of posts over the last 2 months, if you’re following me on facebook then you will have had a few updates with ideas, but I haven’t really had time to sit down and write out the recipes I’ve trialed & developed as I have gone back to work and while technically it’s part time, the co ordination has taken some negotiating as anyone with small children will know.
Anyway, I am back and I will be making time for at least 1 post a week, I figure I can definitely handle that and hopefully more. So given we in Melbourne have been having some warmish weather – although as I am typing a cool change is coming through with large rain droplets & that gorgeous smell that comes with rain on a summer day and blowing away the heat.
Hubby has had a 4 day weekend this week so we’ve been having salads for lunch. Zachie wanted to try some snow peas and I have been thinking of a way I can include these in a meal as we aren’t really a stir fry family, here is my version of Salad Nicoise.
You will need
1 Large tin of Tuna, drained.
handful of Snow Peas trimmed
1-2 diced tomatoes
8 baby Cos lettuce leaves
1 small green or red capsicum
4 hard boiled eggs
For the Dressing you will need
1/4 cup extra virgin Olive Oil
1 small clove of garlic
1-2 Tbsp vinegar
Slice the snow peas into small pieces & blanched in lightly salted boiling water, leave them in for a minute and then drain and refresh in iced water to stop the cooking process. Put the eggs on to boil – approx 7 mins depending on whether you prefer them hard or soft.
In a morter & pestle crush the garlic, add salt & pepper to taste & the anchovies, mash it all together and add the olive oil with enough vinegar to taste, adjust the seasoning as required & set aside.
In another bowl mix break up the tuna, add the sliced capsicum, tomatoes & lettuce & snow peas pour over the dressing and mix well & place onto or into your serving bowl or platter. Peel the eggs and cut into halves or quarters, arrange over the salad and season lightly.
Serve with Crusty bread if desired.
Yesterday we also made a tuna salad, but had avocado & cucumber in it, it was equally delicious!