Need a 'smooth' salad recipe

15 years ago

My boy's 1st birthday party is on Saturday.

We were going to have sandwich fixings (Croissants, deli meat, havarti and American cheese, Miracle Whip and maybe mustard), cooked sweet potatoes (and marshmallows), cut up vegetable salad, brownies.

Except then I learned the 8 year old I have invited to the party is not as good at eating as I thought. He's blind, and spent a great deal of his early years with an IV tube down his throat, so while they have progressed to the point where he is good at eating things that are smooth and slide down, he doesn't want anything the least bit chunky. Grandma offered to bring along some packaged yogurt and pudding. But I'd like at least something he cn eat.

But the only "smooth" type salad I'm coming up with is pink salad -- which is really a dessert salad with Cool Whip, mixed fruit, cottage cheese, and jello. With brownies and marshmallows in the mix already, I'd rather have a salad that was more of a "real food" thing.

Any ideas that might work?

Sort by:Oldest

Comments (11)

lindac
15 years ago
Well, there's always that old standby green jello and applesauce.
Linda C
kandm
15 years ago
Why does it have to be a salad?
Related Discussions
Favorite Salad Dressing Recipes
Q
Comments (33)
Linda, you can use Sriracha for the chili sauce, but you will not need very much of it, probably no more than half a teaspoon. To make up for the chili flavor, you can add chili powder (if it is a good brand and pure chili powder). If you have Ancho chili powder, that would be good to use, and you could just mix it with a bit of water. If you use chipotles in adobo sauce, you will be making an adobo dressing, which is a bit intense for a crab salad. I do recommend that you buy a canned chili or enchilada sauce - La Victoria is a good brand and is the correct mildness for this recipe. Sharon, it is fine to use a tomato based chili sauce in this recipe, but I give it a different name when it has tomatoes in it, although I can't remember what that is. I do make it both ways, but I think it is good to start with the pure chili sauce to be able to appreciate the subtle flavor of the mild chilies. Lars
...See More
Recipes for Potato Salad - Week 4 April 2013
Q
Comments (24)
Here are the last of my potato salad recipes. FurmanÃ¢ÂÂs Sour Cream Potato Salad 1/2 cup Italian salad dressing 3 pounds new potatoes, cooked in jackets, diced 1 teaspoon salt 1/2 teaspoon black pepper 3/4 cup diced celery 3/4 cup minced green onions, including tops 1/4 cup finely minced parsley 1 large dill pickle, diced or 1/2 cup dill relish 1 cup mayonnaise 1 cup sour cream 1 heaping tablespoon Dijon mustard In a mixing bowl, pour dressing over diced, warm potatoes. Season with salt and pepper to taste; stir well. Add celery, green onions, parsley and pickle to bowl and stir. In a separate bowl combine mayonnaise, sour cream and mustard. Blend and add to potato mixture. Cover and refrigerate 3 to 4 hours before serving. For a variation: Stir in crisp, crumbled bacon just prior to serving. Serves 10. Recipe from William Furman in "Lone Star Legacy II Cookbook" Italian Potato Salad 5 cups cooked potatoes, thinly sliced 1 1/2 cup celery, chopped 1 cup Provolone cheese, diced 3/4 cup hard Italian sausage, cubed 1/2 cup green pepper, chopped 1/3 cup onion, chopped 1/4 cup pepperoni, chopped 1 1/4 cup sour cream 1/4 cup brine from peperoncini 1/2 teaspoon oregano, crushed 1/2 teaspoon salt 12 cherry tomatoes, cut in half Toss together first 7 ingredients in large bowl. Blend sour cream, brine, oregano and salt in small bowl. Add to potato mixture, tossing to blend. Fold in half the tomatoes. Chill, covered, for several hours. Garnish with remaining tomatoes and parsley. Shortcut Potato Salad 1 32-ounce package frozen Southern style hash browns (the little cubed ones) 3 eggs, hard-boiled and chopped 5 strips bacon, cooked crispy and crumpled 1 Cup shredded cheddar cheese 1Ã¢ÂÂ2 cup mayonnaise 2 tablespoons yellow mustard 1Ã¢ÂÂ3 cup sweet relish or diced sweet pickles Salt and Pepper to taste Place cubed hash browns in large pot and cover with water. Bring to a boil over medium high heat. Once potatoes reach a boil, boil them for two to three minutes and then drain in a collander. Place in large mixing bowl and stir in cheese. Add mayo, mustard, and relish and stir again. Add in bacon, eggs, and salt and pepper. Stir. Refrigerate several hours or overnight before serving.
...See More
RECIPE: Potato Salad recipe
Q
Comments (6)
This is slightly different each time because depending on the number of people the amounts changes a bit...The recipe is my mother's but with her blessing she approves of the addition of the shrimp. 1. red or white potates about 2-3 pounds. Scrub skins and put in 3 quart pan. Fill pan halfway water and add 2 tsp of salt. Boil until just tender.(do not over-cook) cool then peel if you wish, then cube (medium) the potatoes and put in a very large mixing bowl or 5 quart pan works great for mixing. 2. Chop 5 ribs of celery and add to potatoes. 3. Chop 1 large dill pickle and add. 4. Add 8 chopped hard boiled eggs. 5. Add 1/3 cup of finely chopped sweet onion or more/less to taste. 6. Add 2 small cans of med shrimp drained (this is optional), but if you like shrimp and potato salad you will love the flavors when combined. 7. Lightly toss all of the above. 8. Add 1-2 cups of mayonaise or half mayonaise/half Miracle whip. This is a tastes isssue...I prefer to use Hellman's (Best Foods) mayo only but add mustard 1-2 Tablespoons. 9. With the above add salt and pepper to taste as you mix, using a clean tasting spoon each time. 9. Mix together lightly but thoroughly. Add more mayo if needed. Put in bowl and slice two hard boiled eggs to decorate. Sprinkle paprika on top. Cover tightly and refrigerate until ready to serve. Enjoy!
...See More
RECIPE: looking for: parents 30th; coleslaw, potatoe salad
Q
Comments (2)
Here are a couple of make ahead salad recipes. COPPER PENNY SALAD 4 cups sliced carrots-----------------cook 10 minutes in salted water 2 medium thinly sliced onions 1 medium diced green pepper 1-10 oz. can tomato soup Â½ cup oil 1/2 cup brown sugar 1 tsp. dry mustard 1 tsp. worchestershire sauce Â½ tsp. salt To cooked carrots add onions and peppers. Mix remaining ingredients and pour over vegetables. Let stand 1 day Will keep for 2 weeks in the refrigerator. BEAN SALAD Drain in a colander, in orderÂ 1 can of Kidney beans, 1 can cut of yellow beans, 1 can of cut green beans OptionalÂyou can add a can of chick peas. 1 small to medium red or white onion cut in ringsÂvery necessary as they add flavor to the salad Dressing Â½ cup white or red wine vinegar Â½ cup sugar Â½ cup salad oil 1 tsp salt 1 tbsp dried basil (2 if itÂs fresh) 1 tbsp. prepared mustard Mix together and pour over beans and onions. Refrigerate for a few hours or overnight before using. Keeps for 2 weeks in the refrigerator. A couple of make ahead breakfast recipes. You make them up the night before and pop them in the oven in the morning.Both use bread cut into cubes CHRISTMAS MORNING WIFE SAVER 6 cups bread cubes 1 1/2 cups of 1/2 inch ham cubes 1/4 cup chopped green onions 1-1/2 cups shredded chedar cheese 6 eggs beaten 1-1/2 cups milk or buttermilk 1/2 tsp salt 1/4 tsp pepper Generously grease a 9x13 pan. Spread half of the bread in the bottom of the pan. Scatter the onions and hamon top. Sprinkle on the cheese. Cover with the remaining bread crumbs. Beat eggs until they are frothy. Add milk, salt and pepper. Blend well. Pour evenly over bread. Cover tightly with saran wrap and refrigerate over night. In the morning, remove from refrigerator while the oven is heating. Bake @350 for 1 hour. This recipe is very forgiving. The bread, cheese, egg and milk must stay the same but you can add anything you would use in an omelet to the inner layer. APPLE FRENCH TOAST 10 slices day old french bread--I have used raisin bread--very good 6 eggs lightly beaten 2/3/4 cups milk 2/3 cups sugar (divided) 1 tbsp. vanilla 4 medium apples-peeled and thinly sliced. 2 tbsp cinnamon 1/2 tsp. nutmeg 1 tbsp. butter or margarine Arrange the bread to cover completely the bottom of a well greased 9x13 pan. Combine eggs, milk, half the sugar and vanilla. Pour half over the bread. Combine the rest of the sugar with the spices. Layer on the apples sprinkling with half the sugar mixture. Pour over this the rest of the egg mixture and sprinkle with the rest of the sugar mix. Cover tightly with saran wrap and refrigerate overnight. Remove from refrigerator while the oven is heating. Bake uncovered @350 for 1 hour or until knife inserted in the center comes out clean One of these is usually standard fare in our house Christmas morning. A few hints for you. If you are bringing hot dishes a crock pot is ideal. It can be plugged in as soon as you get there. If it's hot a square tinfoil roaster filled with ice makes an ideal holder for salads and things you want to keep cool Deligate certain chores to other family members--don't try to do everything yourself. Good luck--I hope everything goes well
...See More
littleprincess
Original Author
15 years ago
lindac: Do you mix the green jello and applesauce? I do think applesauce on its own is a good choice!

kandm: Well. Because I've already got the stuff for the sandwiches and brownies are the dessert. So I need something to "fill the dinner in" and thought sandwiches and salad worked well. Sandwiches and soup would work well too, but its hot enough I don't think it'd get easier.

If you have any more ideas, my ears are open!
jessyf
15 years ago
I'd run any ideas by the grandma. She knows what the child likes/dislikes.
doucanoe
15 years ago
How about a cold soup?

Strawberry Bisque
From Carnival Cruise Lines

3 c strawberries, washed and hulled
1 Â½ c water
Â¾ c sugar
3 T lemon juice
1 t grated lemon peel
1 Â½ c red wine
1 c. sour cream
fresh mint leaves
Directions:
Combine strawberries, Â½ c water, and sugar in a blender. Cover and blend the mixture until pureed. Stir in lemon juice, peel, 1 c. water and wine. Stir in sour cream until blended. Chill for several hours before serving and garnish with mint.
Posted 4/07 by Sillysillyme
Or a smooth dessert? Strawberry Bavarian 1 3\-oz package of Jell\-o, strawberry flavor 1 c boiling water 1 10\-oz package frozen strawberries 1\-1/2 c whipped cream (sweetened with a little sugar) Dissolve Jell\-o in boiling water. Add frozen strawberries, stirring until berries are separated and Jell\-o is thickened. Fold in whipped cream and spoon into serving dishes. Chill until set, about 30 minutes. 6 servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I guess I don't make smooth things very often. That's all I've got! LOL Linda
compumom
15 years ago
I think I'd just puree or mash the sweet potatoes. Most kids like sweet things and the adults won't mind the potatoes being mashed. In fact in my family my mother deliberately makes them that way. I'm probably check with Grandma to see if he'd eat them anyway.
Cloud Swift
15 years ago
What about a cold soup? It could be pureed for everyone or just a portion pureed. Gazpacho comes first to mind but there are also cucumber or melon.

The Moroccan tomato or cantaloupe mint at Epicurious.com catch my eye. Googling cold soup brought up a list by ingredient at soupsong.com.

Here is a link that might be useful: Soupsong site has cold soups by ingredient
lpinkmountain
15 years ago
This is my mom's recipe. You'd have to chew it, but it is slippery. It's a very good salad for a summer picnic, my mom always gets raves about it.

Cucumbers in sour cream
3 cukes, peeled and thinly sliced. If I was worried about the slipperyness factor, I'd seed them and chop them somewhat fine.
Juice of one lemon, about 2-3 TBLSP, so if you're making this with reconstituted lemon juice, start with 2 TBLSP and add more if you like more zing.
3 TBLSP chopped chives or 3 finely chopped scallions (or less onion, make to your taste, it's best with fresh chives if you can get them)
1 cup sour cream, I use lowfat
1 - 1.5 tsp. salt (to taste)
1/8 tsp. pepper (to taste)

Let marinate for at least an hour for the flavor to develop.
mimsic
15 years ago
I would be very careful about creating a recipe for this child. If he has had a feeding tube for so long he may be very sensitive to many of the ingredients everyone is suggesting.

Please ask his primary caretakers (parent, grandparent - whoever is generally responsible for feeding him) before preparing any food for him.
lindac
15 years ago
Dissolve lime jello in a cup of boiling water, add a cup of apple sauce....make the apple sauce cold so it partially sets the jello, refrigerate until set and serve.
You can sub 7-up for the water if you want.
Very toddler friendly!
Linda C
Terrapots
15 years ago
I agree with Mimes. There are too many factors in play here. It's good that he is being included in a party, able to come, and that alone is a plus I would think. His family is willing to bring something suitable for him and why change the menu which may (maybe) cause worries for them that he may not be able to handle and embarrass him despite your good intentions. I have a friend that has an eating/swallowing problem and the simplest food can cause her terrible choking or digesting problems, often ending back in the hospital.

Need a 'smooth' salad recipe

Comments (11)

lindac

kandm

Related Discussions

littleprincess
Original Author

jessyf

doucanoe

compumom

Cloud Swift

lpinkmountain

mimsic

lindac

Terrapots

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Need a 'smooth' salad recipe

Comments (11)

Related Discussions

littleprincessOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

littleprincess
Original Author