Kids Can Do It: Waldorf Salad Boats
Votes: 5
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
If you're getting kids excited about salads, the key is to make serving them fun and engaging. Lettuce boats are the perfect option. Kids will love both picking them up and eating them. Use firm, inner romaine lettuce leaves to hold their shape. The filling is a delicious Waldorf salad with grilled chicken, walnuts, red grapes, and green onions. Ask your little helpers to whip up a light Greek yogurt dressing, toss it with the salad, and spoon it into the boats.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad
- 1.5 tbsp. grilled chicken, cut into 1 cm pieces (discard skin and bones)
- 1/4 cup walnuts
- 1 small crisp apple, cored and cut into 1cm pieces.
- 0.5 cups red seedless grapes, cut in half
- 3 green onions, chopped (green parts separated from white parts)
- 8 leaves from the heart of romaine lettuce or 12 leaves of Bibb lettuce
Refueling
- 0.5 cups low-fat Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp. l. olive oil
- 2 teaspoons apple cider vinegar
- 0.5 tsp chopped fresh thyme leaves
We recommend
Recipes with similar ingredients: grilled chicken, apples, grape, romaine lettuce, walnuts, lemon juice, yogurt, thyme
Cooking the dish according to the recipe:
- Refueling:
In a small bowl, combine yogurt, lemon juice, olive oil, vinegar, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; set aside. - Preheat oven to 350°F (175°C). Place walnuts on a baking sheet and toast until golden brown and fragrant, 5-7 minutes. Let cool for 5 minutes, then break into 1/4-inch pieces.
- Salad:
In a large bowl, toss the walnuts, chicken, apples, grapes, and white parts of the green onions with the dressing until well coated; season with salt and pepper to taste. Spoon 1/2 cup of the lettuce onto each romaine leaf and arrange two leaves per plate. Sprinkle with green onions and serve. - Note
Don't leave your child unsupervised in the kitchen. Limit them to tasks appropriate for their age.
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