Vitamin salad
Ingredients: 4 eggs; a bunch of romaine lettuce; 1 tbsp. a spoonful of olive oil (better than the first cold pressed); 100 g of Parmesan cheese; salt.
From the loose, elongated head of romaine lettuce, the leaves are separated and carefully washed under running water. Then lay the leaves separately on a waffle towel to dry. At this time, sodium on a large grater or cut a special knife parmesan cheese.
The dish can also be prepared with an iceberg salad (it is also called "crisphead", or "ice mountain"). Unlike the Romans, which has a tart taste, the leaves of the iceberg (wavy, with finely toothed edges) are incredibly sweet. Kids really like!
Pull off the eggs, put in a saucepan and pour water from the tap. Boil for 8-10 minutes. Then put the saucepan under cold water so that the eggs cool (they will be well cleaned). When cooled, cut into large slices. Now, take care of the salad. It is better not to cut the leaves with a knife, but to tear your hands to keep more vitamins in them.
Bring a little boy or daughter to cooking. Even two-year-olds can easily wash and tear salad leaves, lay out the components in layers.
All the ingredients for a supplements are ready? The next stage - lay out their layers. The first layer - a salad, the second - eggs, the third - Parmesan. It is necessary to salt slightly and slightly sprinkle with olive oil. Done!
It would be desirable, that taste at preparation of useful recipes for the child of 10 months was more piquant? Next time you can fill it with a special sauce: mix a spoonful of olive oil with lemon juice and honey.
To the question: "What color do you like?" - the child will answer: "Green". They painted the spring landscape and favorite dishes!
Finally, the issue with vitaminization of the child's organism will be solved. The beds are pleasing with abundance! It's time to not be afraid to give the young falcon leaf greens and young vegetables. Although this does not mean that you can forget about caution. All the same, you should carefully wash the radish, soak the fresh herbs for 10 minutes in slightly salted water, or keep it under running water for a long time, and ruthlessly throw out the top leaves of cabbage.
Under the magnifying glass
Traditionally, lunch begins with a light vegetable salad. Firstly, this dish starts the work of the gastrointestinal tract, strengthens the intestinal motility. Vegetable fibers also serve as brooms, helping to cleanse the body of toxins, undigested food. Secondly, a child, bored for living vitamin supplements, eagerly eats fresh salads. After all, spring vegetables are not only rich in valuable substances, but also very tasty!
These are vitamins A, C, E, P, PP, K, group B and trace elements (iodine, calcium, magnesium, phosphorus, iron), organic acids. Once in the body, they all contribute to improving vitality, improving metabolism and blood composition. In addition, spring salads are considered the best preventive remedy for many diseases (beriberi, thyroid dysfunction, nervous system exhaustion, cardiovascular diseases, constipation).
To start
Until one year, nutritionists are not advised to offer greens and young vegetables in raw form when cooking useful recipes for a child for 10 months. Add a few pure green onions, spinach, wild garlic, dill, salad to baby purees and soups.
One year old let him eat a freshly cut onion onion, grown on a bed or on a window sill. And with 1,5-2 years to enter the menu of leafy vegetables without heat treatment.
Bear in mind that there are limitations for the child. So, you should be careful with sorrel and rhubarb - they can cause an allergic reaction. One-time norm for a one and a half year old baby is as follows: 10 grams of wild garlic, parsley, dill, 50 grams of sorrel and spinach, 100 grams of watercress and rhubarb. If the child is well aware of salads, then gradually increase the portion.
With salmon
Ingredients: lettuce, spinach, parsley (one bundle); 1 fresh cucumber; 1 egg; 150 g of salted salmon; olive oil.
Preparation:
Egg hard boiled. Greens wash and dry on a towel. Petrushka cut as small as possible, lettuce and spinach - larger, egg, cucumber and fish - the same pieces. Put them all together, mix and season with oil.
May
Composition: 1 bunch of radish with fresh leaves; 1 egg; 50 g of cheese; greens of dill; several feathers of green onions; 1 tbsp. a spoonful of olive oil; salt.
Preparation:
Radish wash, free from tails and cut into circles, leaves of radish strips, cheese - cubes. Hard boiled egg, onions and dill finely chopped. Mix all the ingredients, salting, season with olive oil, sprinkle with pieces of cheese.
Spicy
Ingredients: 1/2 sheep; 1/2 bunch of salad; 2 cucumbers; parsley and dill; salt; sour cream.
Preparation:
Greens wash under running water or for half an hour, soak in salty water. Cherries, lettuce and cucumbers cut. Parsley, dill finely chop. Put everything in a salad bowl, salting, stir, season with sour cream.
Under a gentle sauce
Ingredients: 1 bundle of sorrel; 1/2 puff of radish; several feathers of green onions; a little parsley and dill.
For sauce: 2 tbsp. spoons of olive oil; 1 tbsp. a spoonful of lemon juice (better natural fresh); 1/2 teaspoon of honey; salt.
Preparation:
Sorrel cut into strips, radishes - small pieces. Onions, parsley and dill chop. Prepare the sauce by mixing all the necessary ingredients, and serve them a salad.
Assorted
Composition: 1/2 bunch of red and green salad; several sheets of Peking cabbage; parsley; dill; 50 grams of hard cheese; olive oil; salt.
Preparation:
Cabbage, lettuce and herbs in cold water for a couple of minutes. Then wash with running water. Repeat two times. Throw it all back in the colander to make the glass water. Cheese cut. Tear off the leaves with your hands, stir, sprinkle with olive oil, sprinkle with pieces of cheese.
Cabbage
Composition: 1/2 head of fresh cabbage; 1 carrot; 1 apple; parsley and dill salt; 1 tbsp. a spoon of sunflower oil.
Preparation:
Cabbage chop, salted, hand a little bit. Carrots and an apple of sodium on a large grater, mix with cabbage, season with sunflower oil. Parsley and dill finely chop and sprinkle them with a ready-made salad.