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Dinner Tonight: August 27, 2021 Raggedy Ann Salad

Raggedy Ann Salad


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!


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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 Playbook to 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!


Serves 4

  • 1 cup hummus
  • 4 large romaine lettuce leaves
  • 2 hard-boiled eggs, cut in half lengthwise
  • 1 medium carrot, cut into sticks
  • 1 stalk celery, cut into sticks
  • ½ cup finely diced red bell pepper
  • Raisins or dried cranberries
  • Favorite salad dressing, for dipping (optional)


  1. 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.”
  2. Cover the hummus “bodies” with lettuce leaves, torn as needed, for the “dress.”
  3. 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.
  4. 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.

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