Eat Ya Greens Kids! Recipe
tomato cucumber. pickled red onion.
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Ingredients
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Salad
Pickled Red Onion
Simple Kid-Friendly Dressing
Method
Pickled Red Onion
- 1
Quick pickle
Thinly slice 1/2 cup red onion (about half a small onion). Place slices in a small jar or bowl. In a separate measuring cup combine 1/4 cup vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp salt. Stir until sugar and salt dissolve. Pour the pickling liquid over the onions so they are submerged, press down with a spoon, cover and let sit at room temperature for at least 15 minutes. For best flavor chill 30 minutes to 1 hour. Keep refrigerated up to 1 week; drain before using.
Salad
- 2
Prepare vegetables
While the onions pickle, wash and dry 3 cups mixed baby greens and place in a large bowl. Core and dice or wedge enough ripe tomatoes to make about 2 cups. Peel (if desired) and thinly slice or half-moon 1 cup cucumber. Add 1/4 cup fresh basil leaves (torn) to the greens.
- 3
Simple Kid-Friendly Dressing
- 4
Make dressing
In a small bowl or jar combine 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1/2 tsp honey, 1/4 tsp Dijon mustard (optional), 1/4 tsp salt and 1/8 tsp black pepper. Whisk or shake until emulsified. Taste and adjust sweetness or acidity for kids (add a little more honey if needed).
- 5
Dress and serve
Right before serving, drizzle about half the dressing over the salad and toss gently. Add more dressing as needed—kids often prefer lightly dressed greens. Serve immediately with extra pickled onion on the side so children can add more if they like.