When I first started dating my husband, he didn’t eat anything green, except granny smith apples. (When he reads this, he will indignantly declare, “Also parsley!” but the rest of us know that does not count.)
So I started making him salads in tiny bowls: just a few leaves with a whole bunch of croutons and a good smothering of vinaigrette dressing.
Fourteen years later, he eats green salads almost every night of the week–and he actually orders them in restaurants even when I’m not there. I consider this one of my finest accomplishments.
Those tiny starter salads are not unlike the ones I give to Henry and Sam. Henry happily eats it up. Sam, as always, is my wild card: Sometime he nibbles on a few plain leaves or asks for his favorite raspberry dressing, other times he doesn’t touch it at all.
That’s okay. The point is that they’re seeing salad at dinner. They’re learning that greens aren’t yucky. They’re learning to eat different kinds of foods mixed together, and that’s a big deal for kids.
While I like my salads loaded, my kids (and husband) still go pretty basic: mixed greens either plain or topped with raw veggies like peppers or shredded carrots. Henry is also a big fan of Caesar salad.
If you’re looking for ideas for your children, check out 8 Salads That Will Get Your Kids Hooked over at Raise Healthy Eaters.
Do your kids eat salad? If so, do you have any tips or recipes to share?
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