After a long week at work, all you need is an escape from the chaos. This time on #SaffronStaysSunday we’ve something fun for you to make and eat. Don your chef’s hat and aprons to rustle up something amazing in the kitchen!
Salads are a great way to make your kids eat vegetables.The kids might not find them very appealing but put together some interesting and fun ingredients, and your picky-eater will gobble them up quick. Don’t trust us? Try them and find out!
1. Broccoli Chicken Salad
Sweet raisins, crunchy almonds, creamy cheese and crispy chicken, all tossed in a delicious dressing. Even your picky eater is going to devour it.
Time: 15 MINS
Refrigerate: 60 mins
Ingredients: 10 to 12 pieces of chicken, 2 broccolis, 6 cups florets,1 red onion, chopped, half cup raisins
For the Dressing: 2 tablespoons balsamic vinegar, 2 teaspoons sugar 1 cup mayonnaise
Process:
- Fry the chicken pieces till crisp, drain them on the paper towel and dice accordingly
- Separate the broccoli crowns into small pieces and put them in a large bowl.
- Add the chopped red onions, chicken and raisins to the broccoli. Toss to mix.
- Combine the mayonnaise, sugar, and vinegar in a small bowl and add broccoli mixture. Refrigerate for at least an hour before serving. Enjoy maximum freshness and flavor.
2. Mustard Potato Salad Recipe
Creamy and tangy, this potato salad pairs great with sandwiches and pasta, making a healthy meal for your kids.
Time: 60 MINS
Ingredients: 6 medium red potatoes, half diced sweet onion, 2 large stalks celery (diced), 5 hard-boiled eggs, 1 teaspoon celery seed, 1/4 cup sweet pickle relish, 1 teaspoon salt ,half teaspoon ground black pepper, half cup mayonnaise, 1/4 cup yellow mustard, 1 tablespoon white vinegar
Garnish: Cherry tomatoes, parsley, and sweet paprika
Process:
- Boil the potatoes until tender, then cool them. With skin on, cut cooked potatoes into cubes.
- Place in a large mixing bowl with onion, celery, chopped hard-boiled eggs, celery seed, pickle relish, salt, and pepper.
- Toss everything together gently. In a small bowl, whisk together mayonnaise, mustard, and vinegar or pickle juice.
- Mix this dressing with the potatoes until they are completely coated. Decorate the salad with egg wedges, parsley and tomatoes.
- Sprinkle with a light dusting of sweet paprika. Refrigerate mustard potato salad for at least 4 hours
3. Strawberry Spinach Salad
Juicy strawberries and glazed walnuts are surely going to be your kid’s favorite salad.
Time: 15 MINS
Ingredients: 1/3 cup oil, 2 tablespoons honey, cinnamon, 3 tablespoons lemon juice, one teaspoon dijon mustard, 1/8 teaspoon salt, 8 cups baby spinach leaves, 2 cups sliced strawberries, walnuts
Process:
- In a small jar combine the oil, honey, cinnamon, lemon juice, mustard, and salt and shake well.
- You can also combine these ingredients in a small bowl and whisk until blended. Cover and refrigerate the dressing until serving time.
- Combine the strawberries and spinach in a bowl and toss gently.
- Cover the bowl with a plastic wrap and store in the refrigerator for up to six hours.
- Just before serving, drizzle the salad with the dressing and walnuts and toss gently.
4. ITALIAN PASTA RECIPE SALAD
Tossed with pasta, yummy vegetables and lots of cheese! Don’t forget the garlic ranch dressing.
Time: 10 MINS
Ingredients: Half cup pasta, two cups broccoli,1 cup cauliflower, chopped, 1 cup mushrooms, sliced, 1 artichoke hearts, drained and chopped, half cup onion, chopped, one cup Italian salad dressing, 3/4 cup black olives, sliced, one tomato, chopped, one avocado.
Process:
- Cook the pasta according to the package directions. In a large salad bowl, combine the cooked pasta with the broccoli, cauliflower, mushrooms, artichoke hearts, and onion.
- Toss with the dressing, then cover and chill for 4 hours.
- Before serving, toss the salad with the black olives, chopped tomato, and chopped avocado.
5. Ramen Noodle Coleslaw Recipe
Crispy and crunchy, this one is a guaranteed hit. Let your little chef take the lead.
Time: 15 MINS
Ingredients : Half cup canola oil, 1/4 cup rice vinegar, 2 tbsp. honey, 1 package ramen noodles, packaged coleslaw mix or 1 large cabbage shredded, half cup peanuts.
Process:
- In a large salad bowl, whisk together canola oil, vinegar and honey. Whisk in the seasoning packet from the Ramen noodles.
- Place Ramen noodles in a sealed plastic bag, and crush with your fingers or a rolling pin.
- Pour into the dressing in a big bowl.
- Pour coleslaw mix over top and coat well with the dressing.
- Top with peanuts.
6. Waldorf Salad Recipe
This scrumptious salad has apples, mayonnaise and walnuts.
Time: 20 MINS
Ingredients: 3 medium apples, 1 tablespoon granulated sugar, 1 teaspoon lemon juice, 1 dash salt, 1 cup celery (thinly sliced), 1/2 cup walnuts (coarsely chopped), 1/2 cup whipping cream, 1/4 cup mayonnaise, 3 cups mixed salad greens.
Process:
- Wash the apples, keep the peel on.
- Core the apples and cut them into half-inch cubes.Sprinkle the apples with sugar, lemon juice and salt.
- Add celery and nuts and toss to blend them in a medium bowl with an electric mixer, whip the cream to make stiff peaks.
- With spatula or spoon, gently fold the mayonnaise into whipped cream. Fold the whipped mayonnaise and cream mixture into apple mixture.
- Serve the salad on mixed salad greens or lettuce leaves.
7. Fruit Salad With Vanilla Pudding
This refreshing fruit salad is a perfect side dish and a healthy dessert. It’s a big hit amongst kids.
Time: 10 Mins
Refrigerate: 60 MINS
Ingredients: 1 cup regular sour cream, one can pineapple chunks in juice, one box vanilla instant mix, favorite fruits.
Process:
- Drain the pineapple chunks, reserving the juice in a 1-cup measuring cup. Add 3/4 cup of the pineapple juice.
- If you don’t have enough pineapple juice, add enough water to the juice to make 3/4 cup.
- Mix the juice, sour cream and instant vanilla pudding in a small bowl. Cover and refrigerate for one hour.
- Toss all the fruits together.
- Place the fruit salad in a tall glass.
8. Broccoli Slaw Recipe
Mix everything together with this sweet and creamy dressing and it’s ready in minutes. A healthy twist to a dessert for your little ones.
Time: 20 MINS
Ingredients: One package broccoli slaw, 3 to 4 tablespoons red onion (chopped), 1/2 cup raisins, 1/2 cup sunflower seeds, 2 tablespoons cooked crumbled chicken, 2 tablespoons fresh lemon juice, 1 tablespoon white vinegar, 1/4 cup light mayonnaise, 1 tablespoon light sour cream, 2 tablespoons sugar, 1 teaspoon celery seeds, salt, freshly ground black pepper.
Process:
- Combine the broccoli slaw mixture with the onion and sunflower seeds and chicken.
- In another bowl, combine the lemon juice, vinegar, mayonnaise, sour cream, sugar, and seeds.
- Stir the dressing into the broccoli mixture until combined.
- Cover, refrigerate and serve after some time.
9. Grilled Chicken and Veg Chopped Salad
Can be served mixed and separately too, making it a perfect salad for kids and adults alike.
Time: 30 MINS
Ingredients: 1/4 cup olive oil, two tbsp apple cider vinegar, two tsp Dijon mustard, one tsp maple syrup, 1/4 tsp salt, 1/4 tsp black pepper, 1 tbsp thyme, 2 tsp chopped garlic, 1 boneless chicken breast, 2 portobello mushroom, one small zucchini , half red onion , two cups chopped lettuce, one tomato, half cup crumbled cheese.
Process:
- Combine olive oil, vinegar, mustard, maple syrup, salt and pepper in a bowl and whisk them together.
- Half of the mixture should be kept aside as dressing. Add thyme and garlic to the other half as marination.
- Place the chicken in a bowl and toss with two tbsp marinade.
- Put mushrooms, zucchini and red onion in a bowl and toss them. Heat grill to high.
- Grill the chicken for five minutes until cooked through.
- Grill the mushrooms until juicy, and zucchini and onions until tender. Slice the chicken and vegetables into pieces and place in rows on a platter with lettuce, tomatoes.
- Drizzle the dressing over lettuce and tomatoes.
10. Salad In A Jar
Trick your kids to eat their veggies by putting the healthy stuff in the container. Let your kids have fun while shaking it up.
Time: 20 MINS
Ingredients: Half cup olive oil, half cup white balsamic vinegar, 2 tbsp dijon mustard, 1 tsp honey, half tsp salt, 1 cup quinoa, 300-g pkg frozen cooked prawns, one bunch small radish, sliced four mini cucumbers , thinly sliced 1 pint cherry tomatoes , halved eight cups baby kale or baby spinach.
Process:
- Whisk oil with vinegar, dijon, honey and salt in a bowl and season with fresh pepper.
- Cook the quinoa according to package directions but without salt and set aside to cool.
- Combine the shrimp with radishes, cucumbers and tomatoes in a bowl as you drizzle with half the dressing and toss.
- Divide the quinoa in jars and add shrimp and vegetables and top the jar with baby kale. Serve with dressing on the side.
This Sunday calls for family time, so put on some music and bring out your inner chef! Share this writeup with friends, tag us at #SaffronStaysSunday when you do, and tell us which recipes did you try!
If you are looking for more fun things to do, check out these outdoor games from your childhood to bond over, watch some beloved Hollywood movies or catch these wonderful Bollywood movies.
