Raggedy Ann Salad
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!
- 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)
- 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.