Best Kid Salad Recipes

KID-FRIENDLY PASTA SALAD

Steps:

• Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.
• Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.
• For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar if using in a small bowl.
• Stir together the pasta, dressing, tomatoes, bacon, Cheddar and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.
• Stir in the basil at the end.

KID-FRIENDLY FRUIT SALAD

Steps:

• Stir pineapple, orange, apple, red grapes, and green grapes together in a bowl. Pour yogurt over the top and stir to coat completely.

SUPER CREAMY POTATO SALAD KID FRIENDLY QUICKNEASY

Steps:

• 1. Clean you work area, don on your apron, wash hands and gather your ingredients.
• 2. Fill a medium sized pot with hot water (or boiled water from the kettle). Wash your potato and place your unpeeled potato into the pot. Heat on high, cover with lid and bring to a boil. Test potato with a skewer. Potato is ready if it is a little firm to push through. If it goes through too easily and breaks the potato, you have cooked it too long. Once cooked, remove potato from boiled water. Place on a tray/plate and let sit in the freezer while you prepare the vegetables.
• 3. Assemble your vegetable ingredients to be cut (celery, capsicum, spring onion or chives) wash, rinse and let drain.
• 4. Fill a small saucepan with cold water and place two eggs into water. Let sit on medium heat (basically you want to boil the eggs for 3-5 minutes depending on your heat setting).
• 5. On your cutting board, cut the Celery, Capsicum, Spring Onion or Chives as directed in the Ingredients list. Put into your mixing bowl. (note - I have chives and spring onions growing in the garden and used 3 sprigs/stalks of the spring onion but either will do)
• 6. Measure your mayonnaise and ranch dressing (I used a light version of the Ranch) and place into your mixing bowl with your vegetable ingredients.
• 7. Check eggs. If they have been boiling for 3-5 minutes, turn off stove and remove from heat. Grab the lid and drain the hot water out the pan (I do it with the eggs still inside) and fill with cold water. Let sit until you are ready for them. Or, skip that and grab a slotted spoon, remove eggs and place on a plate and put into the refrigerator.
• 8. Check on potato. If cool enough to touch, remove skin. Usually it should just peel off using your fingers, but I just use a peeler as it's much easier.
• 9. Dice potato into 1cm cubes and place into mixing bowl with your vegetable mix and dressing mix.
• 10. Remove hard boiled eggs from water/fridge. Peel shell off and rinse. If they are still warm, place them into the fridge/freezer for a few more minutes as they will be easier to cut. Once cooled enough, roughly chop eggs and place into your mixing bowl.
• 11. Mix all ingredients in mixing bowl until well covered. Cover and refrigerate until required.
• 12. Note - this recipe is a small batch and was enough for x5 kids between the ages of 2 years and 8 years hence the potato being cut into 1 cm cube pieces. All 7 (5 kids, 2 adults) of us had a heaped soup spoon each with some to spare and was just enough as an accompaniment to our BBQ. It is a really creamy dressing so if you love your potato salad you could easily add 1 or 2 more medium sized potatoes without having to top up the dressing (mayo/ranch) or vegetable ingredients.

CRAZE-E POTATO SALAD BOATS - KID FRIENDLY

Steps:

• Peel potatoes and cut into 1/2" cubes. Add to boiling salted water and cook for 5 minutes. Potatoes should be cooked but still firm. Drain, rinse in cold water and allow to cool.
• Steam or boil beans for 3 minutes, or until just cooked but still firm. Rinse in cold water and drain.
• Mix together yogurt, chives plus the salt and pepper if using. Pour onto the potatoes and toss gently. You can also add the boiled egg scraps if you wish. Chill for 30 minute.
• Gently fill the pasta shells with the potato mixture, mounding slightly. Tap on the counter to flatten the bottom so that the 'boats' will sit firmly on a plate.
• Now to decorate:.
• Cut each egg slice in half to form a half moon. Place one piece at the back of the boat, on top of the potato mixture.
• Slice beans lengthwise into two or three strips then cut into 1-1/2" pieces. Use the tip of a sharp knife to bore three holes along each side . Insert the bean strip. These will form the oars. (think Viking Ship).
• Cut the red pepper into small squares and place them on their edges, along both sides of the shell.
• Sprinkle the shredded cheese on top of the potato mixture.
• Use a long carrot stick as the mast. Weave it through the edge of the lettuce leaf, which will become the sail. Insert into the bed of potato salad.
• Chill until ready to serve.

KID-FRIENDLY CHEF SALAD

Steps:

• Begin by making the toppings for this chef's salad.
• For hard-boiled eggs, place two to four eggs in a heavy saucepan and cover with cold water.
• Boil for 1 minute, then turn off the heat.
• Cover and let sit for 15 minutes in the hot water.
• Next, drain the hot water and run cold water over the eggs.
• Roll each egg gently to crack the shells, then peel.
• Rinse well, then slice into 4 wedges.
• TIP: For easy peeling, work under a running tap or in a bowl of water.
• For garlic croutons, cut 2 slices of whole wheat bread into 16 squares each.
• In a small microwave-safe bowl, melt the butter on high (about 40 seconds).
• Stir in 1/4 teaspoon of the garlic powder and toss in the bread cubes.
• Arrange the cubes in a single layer on a baking sheet or toaster oven tray.
• Broil for 1 to 2 minutes, checking frequently to prevent burning.
• Turn and brown the other side.
• Transfer to a paper towel to drain and cool.
• TIP: For fun, cut the bread into shapes using miniature cookie cutters.
• For ranch-style dressing, whisk the sour cream, milk, and vinegar in a small mixing bowl.
• Add 1/2 teaspoon of the garlic powder along with the parsley, dill, and a pinch of salt and pepper.
• Chill for at least 30 minutes while preparing the remaining salad ingredients.
• TIP: Ask your child to taste the dressing to see if it needs more salt or pepper.
• Explain that salt helps make the flavor sharper and pepper gives it a bite.
• Whenever a recipe says"salt and pepper to taste," the chef should use her judgement about how much to add.
• To prepare the lettuce, cut 1 and 1/2 inches off the end of the romaine head and discard.
• Break the leaves off and wash in cold water.
• Place in a salad spinner and spin until dry (or pat dry with paper towels).
• Break the leaves into bite-size pieces and place in a large salad bowl.
• TIP: Explain to your kids where the first salad came from.
• Nearly 4,000 years ago, Romans put salt on lettuce and called the new dish herba salata, or salted greens.
• Now the chef is ready to prepare the vegetables.
• Older kids can peel and grate the carrot; wash, peel, and slice the cucumber; and wash and cut the pepper into strips with a knife or into shapes with a mini cookie cutter.
• Wash the tomatoes and remove the stems.
• Place the ham or chicken, cheese, croutons, and hard-boiled eggs in bowls and serve along with a pitcher of the dressing.
• TIP: For a fun summer dinner, set up all the ingredients salad-bar style on a picnic table.
• Next, hand everyone a plate and let them assemble their own salad.
• Parents might make a classic chef salad, and kids could try a face with tomato eyes and grated carrot hair.
• Pour the dressing over the salad or serve on the side for dipping.

EZ KID'S POTATO SALAD

Steps:

• Whisk together the salad dressing, apple juice, onion flakes, dill, mustard and salt and pepper. Pour over potatoes and toss to coat.

KID SALAD

Steps:

• For each salad, place 1 peach half, cut side down, on 1 lettuce leaf on plate. Add celery sticks for arms and legs; marshmallow for head; raisins for eyes, nose, buttons, hands and feet; a piece of maraschino cherry for mouth; and shredded cheese for hair.
• Refrigerate until serving.

CELERY STICKS STUFFED WITH TUNA SALAD (KID FRIENDLY)

Steps:

• clean and wash the celery and cut it into desired length.
• stuff with prepared tuna salad.
• chill in fridge or enjoy right away.

KID-FRIENDLY POTATO SALAD

Steps:

• Boil potatoes in their jackets until a fork penetrates easily, about 20-25 minutes. While potatoes are boiling, hard cook the eggs by placing in water to cover and cooking over medium heat 25 minutes. When potatoes are cooked, chill in refrigerator. Rinse cooked eggs over cold water and chill. Two hours later, remove potatoes and peel by hand. Cut into chunks about 3/4-inch. Place in bowl. Peel eggs and grate (using hand grater) into the potato bowl. Stir to combine. Add mayonnaise, one cup at a time (you may use less than a full jar if you prefer it less creamy). Stir in mustard and pickle juice. Season with salt and pepper to taste. Chill 2 hours and serve.

KID-FRIENDLY CHOP CHOP SALAD WITH CREAMY BLUE CHEESE OR BUTTERM

Steps:

• Chop the lettuce heart into 1 to 2-inch pieces.
• Combine it with the bacon, other vegetables and nuts in a large bowl and toss the mixture well.
• Keep the salad chilled until serving time.
• Toss it again with enough dressing to coat the vegetables and season it with salt and pepper.
• Creamy Blue Cheese Dressing: blend all the ingredients in a food processor until they are well combined, but the mixture is still a little chunky. Transfer the dressing to an airtight container and refrigerate until serving time. Makes 1 1/3 cups.
• Old-Fashioned Buttermilk Ranch Dressing: whisk together all the ingredients in a mixing bowl. Transfer the dressing to an airtight container and refrigerate it until serving, makes 1 1/4 cups.

KID-FRIENDLY FRUIT SALAD

Steps:

• Stir pineapple, orange, apple, red grapes, and green grapes together in a bowl.
• Pour yogurt over the top and stir to coat completely.