Salads are one of my favorite dinner dash meals. Not only do they come together quickly, but the recipe list is super flexible and easily adjustable to your families likes and dislikes. Plus, they are a great way to use up vegetables or leftover chicken or beef. A few years ago I discovered another secret to salad making that makes the process even faster – my kids.
Usually when I ask my kids to help with something I get ignored or a lot of complaining. When I ask for their help and bribe them with the use of a knife or a cool gadget I get volunteers and only a few complaints (I would like to say I get no complaints, but complaining is a skill my kids excel at -they’ve been known to complain at having to go to their own birthday parties).
Ever since they were very little my kids have loved to help make salads because they felt pretty big time being able to use a knife. I learned pretty quickly to let go of the need to have all the vegetables the same size. In like so many other things when they had some freedom and the ability to make their own decisions they were more likely to stick with the task. Some days the kids wanted to chop away and we would have tiny pieces of everything, other days they went large.
As they are getting older my kids are beginning to become more aware of the details. They realize it is easier to eat a salad when the tomatoes are cut into bite sized pieces. They are also beginning to see the consistency is more visually appealing and they like the challenge of getting everything in a consistent size.
This week I called my oldest in to help make a Taco Salad. This is a meal he can make on his own, but still likes to have me in the kitchen to serve as his sous chef.
The kids love having this salad in taco bowls, which are super easy to make – a great project for the little ones.
Simply light brush the tortillas with oil, place in between muffin cups and bake at 350 for 8-10 minutes.