Pre-washed salad greens are great in a pinch. I like baby romaine, but you can get whatever you like. If there are decent tomatoes I get them as well. We like olives, so those are usually around as well. I have made this salad with grapes, manchego cheese, slivered almonds, almost anything that you like will work. I throw all of this in a salad bowl and make some dressing. I like a simple vinaigrette and I have been making my own dressing for a while now.
Simple Vinaigrette
1 tablespoon dijon mustard
3 tablespoons white balsamic vinegar
9 tablespoons olive oil
Whisk the mustard and the white balsamic vinegar until it is blended. Add the olive oil 3 tablespoons at a time, whisking after each addition. This recipe makes enough for a couple of salads. I keep the leftovers in the fridge and bring it to room temperature before using it.
Baby girl does not understand the concept of lettuce yet, so she has cut up cherry tomatoes or grapes instead of salad.
Another one of my dinner in a pinch friends is baby carrots. Roasted carrots are much tastier than steamed carrots. Baby girl is a big fan of roasted carrots and will eat them hot, cold, or at room temperature. I send these in her lunch often.
Roasted Carrots
1 bag of baby carrots (I like organic ones)
olive oil
kosher salt
Preheat your oven to 400 degrees. Put a few tablespoons of olive oil in a large oven-safe dish. Put the carrots in the dish and mix with the olive oil. Sprinkle with kosher salt and mix again. Bake for 20 minutes, tossing after 10 minutes. These can take more or less than 20 minutes, depending on the size of the carrots and your oven. You will know that they are done when they are slightly browned and can be easily cut with a fork or spoon.
I have found that baby girl eats better when she is presented with one food at a time. So I might give her cut up bits if chicken first, then some cut up cherry tomatoes or grapes and finally some cut up roasted carrots. Feeding her one food at a time usually results in more food being consumed.
