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How to Make a Healthy, Kid-Friendly Salad
Try this Recipe and Rate It!
Everymom is a single parent always getting herself and child home so late after activities that she has to get very creative to make quick, healthy, but satisfying meals. Through HubPages, Everymom has decided to share her base recipes, which she uses as a jumping off point to switch up (and, sometimes, to introduce her child to new tastes) dinners and make them seem new (while still saving time and adding good nutrition). Try this salad with the Easiest Argentinian Tuna Empanadas recipe or one of Everymom's Leftover French Fry recipes! Please be sure to share your experiences in the Comments...and rate these recipes (especially if you like them)!
- romaine hearts, torn into bite-sized pieces
- cucumbers, sliced into quarters
- vine-ripened tomatoes, sliced into bite-sized pieces
- 1 lb. extra-lean stew beef, cut if cubes are too large to eat in one bite
- 1/2 cup balsamic vinegar
- 2 to 3 Tablespoons reduced sodium shoyu tamari soy sauce
- garlic, finely chopped (optional)
- grated parmesan or shredded, reduced fat cheddar cheese
- 2 to 3 Tablespoons sesame, olive, grapeseed or canola oil
Here's the Beef!
Smoke Point for Different Oils
Type of Oil
Smoke Point in degrees Fahrenheit (and degrees Celsius)
High-quality extra-virgin olive oil
- Heat the oil (your choice: grapeseed, canola, sunflower, peanut, virgin or extra-virgin olive). If you're using plain old virgin olive oil, though, be aware that it most likely has a low smoke point (and can therefore burn more quickly, or reach its flash point and create a fire); so, keep a very close eye on it!
- Add finely chopped garlic (if you choose to use it; about 3 or 4 cloves lends a nice flavor to the meat) and saute until tender.
- Add the beef (or sausage, fish, chicken, tofu) to the oil and brown on medium-low heat.
- Reduce heat. Add the balsamic vinegar and stir.
- Add the soy sauce and stir to coat the beef.
- If you like your meat a little on the sweet side, add 3 Tablespoons of vermouth or sweet sherry (port wine). Stir.
- Cover the frying pan and let the meat finish cooking (I like to cook it medium-well to well-done - but not charred). Note: if you're cooking fish, it will take much less cooking time; probably only five minutes on each side. Don't overcook fish, shrimp or squid; these become rubbery and not very tasty at all.
- While the meat is cooking, wash, rinse, dry and tear the lettuce (my daughter prefers the crunch of romaine hearts, but Boston, red or green leaf, Bibb, or any lettuce you like works well in this salad).
- Wash, peel and cut the cucumbers and place them in the salad serving bowl with the lettuce.
- Wash and cut the tomatoes and layer them onto your salad too.
- By this point, the beef should be cooked through. Shut off the flame or electric burner and remove the frying pan from that burner. Set it aside for about 3 minutes, to cool.
- Wash and cut any other vegetables you would like to add to your salad. Good choices include carrots, peas (canned or fresh or snow pea pods), green, red, yellow or orange peppers (de-seeded), jicama root, Granny Smith or Macintosh apples, raisins, nuts of all kinds (unless someone in your family has allergies to them), even mandarin oranges in light syrup!
- When you are done adding fresh ingredients to your salad, get the frying pan and add the now-warm beef and its reduced sauce to the salad.
- Serve with crusty, warm French bread and enjoy!