Kids Cuisine

With summer in full swing, salads have become a staple once again at the dinner table. We love salad nights, because the salads can be as varied as the appetites at the table.  There are a few vegetables, however, that seldom get included due to various preferences, and I thought it was time to squeeze them in somehow.  This week, our candidate is broccoli.  We tend to not do very much to broccoli, as the kids prefer it raw, hands down, but they don’t seem to eat it when tossed in with a lettuce or pasta salad. The salad gets eaten, but the broccoli is left behind, quietly pushed to the edge to hide behind a leftover piece of dinner roll.

Thanks to the June issue of Eating Well magazine, though, broccoli is getting star treatment at our dinner table, and we’ve found this recipe for Broccoli-Bacon Salad to be a home run for the whole family.  The smaller pieces of broccoli make it manageable for small mouths, and the addition of bacon and craisins really pleased both children.  The crunchy water chestnuts add a fantastic texture contrast to the softer broccoli flowers, while the creamy dressing adds just enough tang without smothering the whole salad in a pool of dressing.  In a word, delicious, and we think your family will enjoy it too.

Broccoli-Bacon Salad

• 1 clove garlic, minced
• 1/4 cup low-fat mayonnaise
• 1/4 cup reduced-fat sour cream
• 2 teaspoons cider vinegar
• 1 teaspoon sugar
• 4 cups finely chopped broccoli crowns
• 1 8-ounce can sliced water chestnuts, rinsed and chopped
• 3 slices cooked bacon, crumbled
• 3 tablespoons dried cranberries
• Freshly ground pepper to taste

Whisk garlic, mayonnaise, sour cream, vinegar, and sugar in a large bowl.  Add broccoli, water chestnuts, bacon, cranberries, and pepper.  Stir to coat with the dressing.

Makes 6 servings, 1 scant cup each. To make ahead, cover and refrigerate for one day.