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
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