When you don’t have kids of your own, predicting what’s kid-friendly and what’s not can be quite challenging. I often come to my conclusion based on whether or not Mr. Prevention would eat xyz food and that’s usually a pretty good indication of how kid-friendly it truly is.
That said, some kids are really good about eating vegetables. Some kids LOVE salads. Some kids, like my husband, do not LOVE salads…but we feed it to them once in awhile anyways.
As you know, I don’t post an abundance of salads on my blog. I kind of think of them as no-brainer throw-together type recipes and the dressing is really what makes them great anyways. I’d say this is true in many instances, but sometimes, there’s salads that have that wow-factor. When you’re going back for seconds and thirds, you know something extraordinary is going on with that heap of raw lettuce (other than abundance of vitamins, minerals, and fiber).
Though I knew this salad would be a hit, Mr. Prevention wasn’t sold. He wanted to add pizza along side. If he was willing to do the leg work and clean-up, I was not going to stand in his way (P.S. I did see to it that he cleaned up the dishes and pizza pan afterwards.)
Lo and behold, the pizza was a huge hit with Mr. P. I had halved the recipe, it was gone, and I was wishing that even for just the 2 of us, there was more to go around. For once, the pizza was the side and the salad was the main event. Huh. Faaascinating…
I know, pick my battles…
An upcoming dinnertime battle sounds like Buffalo Wild Wings will be involved. One is coming to our town this fall and judging by the stupid grin of over-excitement smeared across his face, nothing I make will compete with Buffalo Wild Wings…or at least until the novelty wears off. Sooner rather than later, let’s hope.
- 2 cloves garlic
- ½ tsp salt
- ½ tsp black pepper
- 1½ Tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ cup extra virgin olive oil
- 2 romaine hearts, washed and chopped
- 8 peperocini, stems removed, finely chopped
- 3 oz prosciutto, torn into small pieces
- ½ cup (1 oz) shredded Parmesan
- To prepare the dressing, heat a small nonstick skillet over medium heat. Add the garlic cloves (in their peels) and toast until skins begin to blacken, turning often, about 5 minutes. Peel and mince garlic; transfer to a small bowl. Whisk in remaining dressing ingredients and set aside.
- Mix salad ingredients together in a large bowl. Drizzle dressing over the top and toss well. Serve within 1 hour.
Weekly Menu: March 23th – 27th
- Sunday: homemade pizza with pesto and fresh mozzarella, salad
- Monday: General Tso’s Tofu with brown rice
- Tuesday: BLT Pasta
- Wednesday: leftovers
- Thursday: Honey Lime Tequila Shrimp Tacos
I’m hoping to see Divergent today — loved the book!