Magazine article Working Mother

Go Green

Magazine article Working Mother

Go Green

Article excerpt

These yummy summer salads will get even little kids to eat their veggies. Simply mix up favorite greens, put a heaping handful on each plate, and top with one of these salad/dressing combos. Got a picky toddler? Try wilting the greens and chopping all ingredients. Croutons help, too!

Smorgasbord Peel 4 hard-boiled eggs and cut into halves or quarters. Peel and chop 6 waxy potatoes; boil until tender; drain and cool. Snap woody ends off 1 bunch asparagus; cook spears in a little water in a shallow pan until tender; drain and cool. Arrange eggs, potatoes and asparagus over greens, along with Virginia ham sliced into strips. Dressing: mustard vinaigrette.

Classico Chop 6 tender celery stalks. Drain 2 cans tuna, fork into a bowl, and mix with a drizzle of olive oil, a dash of balsamic vinegar, a heaping teaspoon of mayo and a pinch of salt. …

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