Emily stepped up to the counters this month at the Price Chopper Kids Cooking Club & helped me to give salad a whole new seasonal bite. Together we made Salad Sailboats.
Not only was this a great way to set sail to eating veggies, it was like crafting with our food making our time in the kitchen creatively tasty. You can learn how to make Salad Sailboats at your counter by watching Emily & I in action in the video below.
You can also find the recipe underneath the video with all of the ‘how-to’s’ on how we were able to fill our pepper boat bases with lots of fresh yum, gave it a crunch & kept them from rocking and spilling everything over board.
Salad Sailboats by Jodie Fitz
1 Red Bell Pepper*
2 cups chopped romaine lettuce
½ cup Price Chopper baby carrots
1/8 cup Price Chopper raisins
1 large cucumber
2 – 4 tablespoons of Marie’s yogurt based ranch dressing
2 long skewers
Create the Boat Base: Cut the red bell pepper in half lengthwise. Clean out the center & rinse them. To create the boat base, shave a slight edge with a sharp knife on the exterior/bottom of the red bell pepper so that it has a flat edge to rest on for the boat base.
Create the Sails: Clip a ¼ of the skewer off and discard it. Cut the cucumber in half lengthwise. Cut two thin, long strips of cucumber. Skew a raisin on to the skewer approximately ¾ of a way down the skewer and then skew one end of the cucumber for the bottom of the cucumber sail to rest on. Skew another raisin towards the top of the skewer & then skew the other end of the cucumber to create an edible sail. Repeat so that you have two sails.
Cut one chunk of cucumber from the remaining cucumber to fit tightly into one end of each of the red bell pepper boat bases. Insert the sails you have created.
Fill the Boats: In a mini chipper or food processor, chop the lettuce, baby carrots, sunflower seeds, remaining raisins & remaining cucumbers. Stir in the dressing. Fill the boats for a fun veggie serve.
*Look for an elongated red bell pepper in selecting your boat base.