The farmers’ markets are in full gear here in Madison.
This weekend, we hit up the Dane County market on Saturday and the Monroe Street market on Sunday. We got cheese curds (which Theo lost in the grass) and loaded up on vegetables.
On Saturday, Theo impressed a crowd of our friends by consuming an entire brat (with bun) on his own at the Terrace, then washing it down with a glug of water. I laughed (and cringed) and made sure he ate nothing but those farmers’ market vegetables the following day.
This salad did the job perfectly. I make this quite often as it only takes a couple minutes to grate and chop all the ingredients into a large bowl, and it tastes so good.
In the rare instances where Theo doesn’t finish every last bite of this salad, I’m perfectly happy eating the leftovers on my own. But on the days I’m willing to treat myself to food in a more adult-form, I make a bowl for just me.
So here, I give you two versions: one for baby and one for you. Super healthy, really tasty, and quite refreshing on these hot days we’re having.
Plus it’s baby approved, and a good meal for an almost one-and-a-half year old to work on feeding himself.
- 1 large carrot, grated on a microplane
- 1 Gala apple, cored, then grated on a microplane
- Handful of baby spinach, chopped
- ½ tablespoon basil leaves, chopped (optional)
- Squeeze of lemon juice
- 1 large carrot, sliced in ½ lenghtwise, then chopped
- 1 Gala apple, halved, cored, then thinly sliced
- 2-3 handfuls baby spinach
- 1 tablespoon basil leaves, chopped (optional)
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- Combine carrot, apple, spinach, and basil in a bowl. Squeeze lemon juice on top and mix well.
- Combine carrots, apples, spinach, and basil in a large bowl.
- In a small bowl or jar, whisk or shake together olive oil, lemon juice, and mustard. Pour over salad and toss to coat. Season with salt and pepper to taste.