Almost every evening my two-year old and I make a salad for dinner. It’s much easier and more fun to share an activity than have her tug at my knees while I try to cook. We begin by peeling a clove of garlic and pushing it through the press. We add olive oil and balsamic vinegar to the bowl and stir to make a simple dressing. Then we prepare the vegetables. My little helper crunches carrots and celery and cucumber and tomatoes while I peel and chop. She eats enough vegetables during our evening ritual, I don’t have to worry if she doesn’t eat so many during dinner. We make a darn good salad. Oh and once upon a time I had a food blog.

Darn Good Salad

Begin with the dressing, mixed with a fork in your serving bowl: 1 clove garlic, (pressed), olive oil, good balsamic vinegar. 

Mixed baby greens and/or romaine lettuce

Carrots, thinly sliced rounds (we like purple and yellow carrots)

Cucumber, peeled, seeded, and chopped

Celery, remove fibrous strings then chop

Cherry tomatoes, sliced 

Gorgonzola cheese crumbles


(Post 106 of 365)



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