Kale and Potato Lettuce Cups with Orange Vinaigrette! Fresh and delicious lettuce cups made with Dr. Praeger’s new Kale Littles! Kale, potatoes and onions packed into adorable shapes to help your kids eat more veggies!
Recently, I was telling someone what I did when my children’s eating habits changed once they turned two. Both girls, like many babies, were great eaters and when we moved on to solids, ate everything I would place in front of them. But then they turned two and everything changed. Why does that happen? Why age 2?
With my first daughter, I of course freaked out a little. Why was my great eater suddenly turning away her favorite peas or not wanting and even not liking the smell of cheese anymore? I became a short order cook and would make two dinners every night. One for my daughter and one for my husband and I. This would not last long because making one dinner is hard enough. I learned to still stick to my guns as much as possible and still introduce new foods to Phoebe. We had the take 3 bites and if you don’t like it, you don’t have to eat it rule.
I still made the foods I knew she would eat and love but I also kept introducing new foods to her. And I always gave her veggies in some form for dinner. She fell in love with pesto (spinach and basil pesto), veggies blended up in 
Getting our kids to eat their veggies. That’s what it’s all about, right?
I really believe that if our kids don’t have vegetables growing up, they’re not going to want them later in life. So, the years when they are young and developing their eating habits are crucial. I’m no expert but this is what I believe.
Recently, we tried Dr. Praeger’s 
I also made a delicious orange vinaigrette dressing which they loved and added a nice citrusy brightness to these lettuce cups.
Dr Praeger’s also makes Spinach Littles, Sweet Potato Littles and veggie burgers which I love. You can read more about them 
Kale and Potato Lettuce Cups with Orange Vinaigrette
Ingredients
For the dressing:
- 1/4 cup orange juice
- 2 tablespoons brown rice vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons honey
For the lettuce cups:
- 1/2 box Dr. Praeger's Kale Littles
- lettuce leaves you can use Boston Bibb, Romaine, or Green leaf + more for salad
- 1 to 2 carrots peeled and julienned
- 1/2 cup raw fennel shaved or thinly sliced with a mandoline
- 1/4 cup radicchio or red cabbage shaved or thinly sliced with a mandoline
- 1 to 2 raw radishes thinly sliced
- 1/3 cup orange pieces for garnish
- fresh cilantro for garnish
Instructions
For the dressing:
- Place everything into a bowl and whisk together. Alternatively, you can place all ingredients into a mason jar. Cover with lid and shake well until combined.*
For the lettuce cups:
- Bake kale littles according to package instructions. Oven, toaster oven or skillet will give you a slightly crispier exterior.
- While the kale littles are baking, prepare the slaw: separate out the lettuce leaves for the "cups" and shred up the remaining lettuce to mix in with the other veggies. Combine the shredded lettuce (you only need about a 1/2 or 3/4 cup) with the carrots, fennel, radicchio and radishes. Toss together.
- You can drizzle lightly with some of the dressing, or just top the entire lettuce cup with the dressing later.
- To assemble: lay out your lettuce leaves onto a platter and top with the "salad" or "slaw". Place one Kale Little on top of each one. Drizzle on some orange vinaigrette dressing and garnish with some orange pieces and fresh cilantro. Enjoy immediately.
Disclosure: This is a sponsored post in partnership with Dr. Praeger’s. All opinions are my own. Thank you for supporting me in working with the brands and products that I use and love.
