Last week walking into my kitchen I was greeted by a strange sight. Liam was standing on a chair inside the refrigerator rifling through the top shelves. When I asked what he was trying to reach he said he wanted ingredients to cook his favorite salad dressing. How proud was I? Earlier in the week I had taught Liam a recipe for “Russian dressing” that my mother had passed down to me. Simply mix mayo and ketchup and voila! Two things every child loves combined to create a pink dipping sauce.
Clearly, our dressing is a loose interpretation of the real thing but it works for us. As for a real salad I’ve tried to introduce all sorts of lettuce with little success. So I’ve lowered my expectations and we now include any cut up vegetable with a dressing as a “salad.”
At our house, it’s not about the vegetable, it’s all about the dip. Even though Liam probably ate an obscene amount of mayonnaise that morning he also at two whole cucumbers in the process. A small victory for me and some green for him!
A salad that combines fruit, veg, healthy fat and some protein!
1 cup cucumber, diced
1 cup apple, diced (we prefer Fuji, Gala, or Honeycrisp for crunch!)
¼ cup shaved parmesan cheese
Juice of one lemon
1 Tbsp maple syrup
1 tsp honey mustard
¼ cup olive oil
Salt & Pepper to taste
Toss the cucumbers, apples and parmesan together in a mixing bowl and set aside.
Whisk together the lemon juice, maple syrup, honey mustard and olive oil. Season with salt and pepper to taste. Drizzle 2 Tbsp of the dressing over the cucumber/apple mixture and toss to combine.
Refrigerate the remainder of the salad dressing in an airtight container. The dressing will keep for two weeks, just shake well before serving.
And the VERDICT is:
Matthew (age 8): “Yeah, I like it”
Liam (age 6): “Tastes like fruit”
Dylan (age 6): “It is just okay”