Description
For young kids and those not so young kids. From spoonful.com. Switch easily to a vegetarian salad by subbing your favorite vegetarian protein: tofu, egg, tempeh bacon, etc. Great use of leftover turkey from thanksgiving. Note: you will need autumn/fall leaf-shaped fondant cutters. I used mini fall leaf cookie cutters from my craft stash.
Ingredients
- Bibb Lettuce
- Yellow Bell Pepper
- Red Bell Pepper
- Sharp Cheddar Cheese
- Carrot
- Cooked Turkey
- Salad Dressing
Instructions
- Wash the lettuce leaves under cool water
- Then, place on a paper towel to dry or use a salad spinner
- Remove curved edges from the peppers, so that you have just a flat portion
- Using the fondant cutters or mini cookie cutters, cut leaf shapes from the peppers
- For best results, cut through the skin first and into the flesh
- Set aside
- Use the fondant cutters or mini cookie cutters to cut leaf shapes out of the cheese
- Set aside
- Wash the carrot
- Slice it into thin discs
- Tear your dried lettuce into bite-sized pieces
- Place the lettuce on a salad plate
- Arrange the bell pepper leaf shapes, cheese leaf shapes, carrot slices, meat or meat substitute on the salad greens
- Serve dressing on the side
- For school brown bag lunches: assemble your salad in a reusable container for school: start with the lettuce on the bottom
- Arrange the peppers, cheddar, carrot, and turkey or chicken on top
- Cover and chill until its time to send to school
- Package the salad dressing in a separate container