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During the dark and cold winter months, I find myself quite excited about, and even longing for, the planting of my vegetable garden. After months of cooking comfort food, I am eager to dust off my favorite salad recipes. Here are three of my favorite go-to recipes that my kids and husband love, or will at least tolerate. For each salad, I have provided the complete recipe but have also identified how I have simplified each recipe to accommodate my busy family life. I hope your family enjoys these as much as we do.
from the Best of Bridge series:
- ½ cabbage, chopped (I use 4 cups of
- pre-packaged cabbage salad mix)
- 5 green onions, chopped
- ¼ cup slivered almonds, toasted
- ¼ cup sunflower seeds, toasted (or
- sesame seeds)
- 3 oz pkg Japanese ramen noodles (I
- use Ichiban original flavour or, in a
- pinch, miso flavor)
- ¼ cup rice vinegar (or white vinegar)
- ¼ cup salad oil (or olive oil)
- seasoning package from noodles
Combine all salad ingredients except noodles. Before serving, crush noodles, combine with salad ingredients and toss with dressing. Serves 6. If there’s any left over, save it! Kids love it the next day!
While this salad may be not low in calories, it has broccoli in it so it has to be healthy for you! I often serve this as our main course because it is so hearty and filling.
- 10 slices of bacon, cooked and
- 2 heads broccoli, cut into florets
- ½ cup chopped red onion
- ½ cup raisins (or ½ cup red or green
- grapes, sliced)
- salt and ground black pepper to taste
- 1 cup mayonnaise
- ½ cup white sugar
- ½ cup white vinegar
- ¾ cup cheddar cheese
Place broccoli, red onion, grapes, and cheese in mixing bowl. Mix dressing ingredients in separate bowl. Pour dressing over broccoli mixture and toss to coat. Season with salt and pepper.
Kale and Quinoa Salad
This third salad is a relatively new addition to our family meals and two of my three kids like it! This is an extremely healthy salad that consists of two superfoods: quinoa and kale.
- 2 cups water
- 1 cup quinoa
- 10 leaves kale, spines removed and
- leaves cut into small bite size pieces
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 1 large garlic clove, minced
- 1 tsp fresh cracked black pepper
- ½ tsp sea salt
- 1 cup pecans (cashews work, too)
- 1 cup currants (I omit these)
- ¾ cup crumbled feta cheese
Bring water to a boil. Stir quinoa into water, reduce heat to medium-low, cover, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest for 5 minutes. Remove cover and allow quinoa to cool completely. Put kale in a large mixing bowl. Whisk olive oil, lemon juice, dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta to the dressed kale and toss. I like to add the kale and dressing to the quinoa when the quinoa is still hot and then let the salad chill in the fridge before adding the feta cheese. By adding the kale while the quinoa is warm it wilts the kale which makes it less crunchy and more enjoyable.
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