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Raggedy Ann Salad

Disculpa, pero esta entrada está disponible sólo en English.

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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