Dinner Tonight: August 27, 2021
Archive »Raggedy Ann Salad
Fun
Choose an obscure word. Each person writes down what they think the definition might be. Then all are read, and everyone votes for the best!
Conversation
How would your day be different without internet or cell phones?
Team member Bri used to make these Raggedy Ann salads with her great-grandmother as a child. We featured the recipe in our book Eat, Laugh, Talk: The Family Dinner Playbookto demonstrate one way to incorporate hands-on creative play into mealtimes. When Bri was little, hummus wasn’t a readily available ingredient, so she learned to make these salads using tuna or egg salad for the bodies. We’ve updated the concept with hummus to use as a dip for the vegetables, but you can make these whichever way you like!
On each of four individual plates, place a scoop of hummus in the center. Use a spreader or butter knife to smooth it into a triangle shape for the “body.”
Cover the hummus “bodies” with lettuce leaves, torn as needed, for the “dress.”
Give each “Raggedy Ann” a head with half of a hard-boiled egg. Use raisins or dried cranberries to make faces and carrot and celery sticks for arms and legs.
Finish the “Raggedy Ann” salads with a sprinkling of diced red peppers around the faces to create the “hair.” If desired, serve with small cups of salad dressing for dipping and drizzling.