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Dinner Tonight: October 9, 2020 Raggedy Ann Salad

Raggedy Ann Salad

Fun

Who's Coming to Dinner? Everyone at the table gets to pick a person they would invite to dinner and explain why.

Conversation

Name 3 things that make you happy.

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!

Ingredients

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)

Instructions

  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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