Vinaigrette for a child (from 3 years)

Vitamins are required for the children’s body, regardless of the time of year. Of course, it is easy to provide them with a baby in late spring, summer and autumn: in shops, markets and in their own beds are full of seasonal vegetables, which are very useful for children. But in late autumn, as well as in winter and early spring, you can very well provide the necessary vitamins by preparing seasonal salads.

A simple and common salad that is available to absolutely everyone in the cold season is vinaigrette. Every housewife always has the ingredients for the vinaigrette, so this salad will be a great snack for lunch or dinner. And your baby will be happy to help you cook it.

The benefits of vinaigrette for a child
  • Vinaigrette is a multi-component salad. It includes boiled potatoes, carrots, beets. Pickled cucumber and green peas add piquancy. Green or salad onions will add pungency. Season vinaigrette with vegetable oil. For children’s salads, sunflower or olive oil is good.
  • All vegetables are rich in fiber and pectin. These substances accelerate peristalsis, cleanse the body of toxins.
  • All vegetables contained in the vinaigrette are rich in vitamins C, A, E, group B. These vitamins protect the body from colds, strengthen immunity, provide visual acuity and healthy skin, help fight stress and strengthen the nervous system.
  • These vegetables are rich in minerals, which provide a good metabolism, are necessary for the functioning of the bone and endocrine systems, and participate in hematopoiesis, preventing anemia.
  • All of them are excellent sources of vitamins in the cold season, as they are well stored.
  • Pickled cucumbers give piquancy to the vinaigrette, and they also stimulate appetite and are an excellent natural remedy for combating dysbiosis.
  • Vegetable oil contains polyunsaturated fatty acids, vitamin E.

Recommendations and tips for the preparation and introduction to the diet
  • All the ingredients that make up the vinaigrette are usually well tolerated by children and rarely cause allergic reactions. But for safe introduction into the diet, every mother needs to be sure that the baby perceives all its components well.
  • Usually, by the time the vinaigrette is introduced into the child’s diet, he is already familiar with all the vegetables that make up the dish individually, so the optimal age for introduction into the diet is about 3 years.
  • For vinaigrette, choose fresh vegetables with elastic skin, without damage.
  • To preserve more nutrients and vitamins, salad vegetables can be baked or steamed.
  • If the baby does not like onions, try scalding it before adding it to the salad or replace the salad with green onions.
  • Canned green peas should not be used. Boil frozen green peas in slightly salted water. Taste qualities will be the same, but more benefits.
  • To make the taste more delicate, peel pickles.

To prepare a salad, you can safely involve a baby. For the development of fine motor skills, it will be useful for the baby to try to clean the boiled vegetables.

A baby of 4-5 years old will also cope with cutting vegetables under the supervision of a mother.
  • If the baby has a sensitive gastrointestinal tract, then olive oil will be preferable as a dressing. Its set of polyunsaturated fatty acids sparingly affects the liver, bile ducts and gastric mucosa.
  • Vinaigrette with the addition of sauerkraut can be given to children over 5 years old, since sauerkraut causes too much fermentation in the intestines.

Children tend to love vegetable salad.

Vinaigrette recipe
Essential Ingredients
  • 2 small potatoes;
  • 1 medium carrot;
  • 2 medium beets;
  • 2-3 pickles;
  • 100 grams of frozen peas;
  • half a medium lettuce bulb or a few feathers of green onions;
  • salt;
  • vegetable oil for dressing.
Cooking sequence
  1. Boil frozen peas in salted water.
  2. Boil, bake or steam the potatoes, carrots and beets.
  3. When all the vegetables have cooled, peel them.
  4. Next, peeled potatoes, carrots and beets, cut into small cubes.
  5. Add finely chopped, peeled pickles, chopped lettuce or chives.
  6. In a salad bowl, mix the chopped ingredients.
  7. Salt a little (remember that you used pickles that already contain salt).
  8. Season the salad with vegetable oil and mix well.
  9. If it is difficult for a baby to cope with a vinaigrette, cut into slices, all the ingredients, except green peas, can be grated.
  10. Add green peas to grated vegetables, salt, season the vinaigrette and stir.
How to make vinaigrette for a child

After watching the video, you will see how easy it is to prepare a vinaigrette: even dad can handle it! Delicious vinaigrette from prepared vegetables is prepared very quickly.

Make a vegetable stew or cauliflower in batter, stewed cabbage or baked cauliflower for your child. Children should have plenty of vegetables in their diets, they are rich in vitamins that are needed by the growing body.

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