There are literally thousands of different salad recipes from leafy greens, to fruit, to potatoes. I got thinking about what a salad really is, and so I just googled the definition. Some definitions are:
-a combination of various foods, that may or may not contain leafy vegetables, usually served chilled or at a moderate temperature.
-a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.
-Salad, a term derived from the Latin sal (salt), which yielded the form salata, ‘salted things’ such as the raw vegetables eaten in classical times with a dressing of oil, vinegar or salt.
I think that a bowl full of leafy greens and other veggies is sometimes hard for kids to eat. Lettuce, spinach or kale can sometimes be hard to eat in salads for kids especially if the pieces are big. One thing I know about kids is that they love to dip. And however you choose to define salad, the common consensus is that a salad contains a variety of different veggies. So think outside the salad box, and serve your kids a ‘Salad Dipper’ with their dinner tonight!
The first step is to chop your veggies. You can use anything that can be cut into a ‘stick’. We used red bell pepper, carrots, cucumber, and celery. You could also use asparagus, fresh green beans or jicama.
- 1 Tbsp Homemade Ranch
- 2 Tbsp Cottage Cheese
If you only want to use ranch, that is totally fine, but it probably won’t be thick enough to hold up your veggies. Plus I like the consistency and flavor the cottage cheese gives, and also protein!
That is it! You can serve up individual salad servings to your kids and I bet you they will be a thousand times more likely to eat this than a plate of salad. And if they already love salad, then this is a perfect way to mix up how you serve them veggies. Plus these can be prepped ahead of time and pulled out of the fridge for a quick snack. Enjoy!