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Last night was an easy victory - it was Day 13 of the Month of Veggies: Butterfly Salad. Abby adores romaine lettuce, grapes, and toast - and the "white dip" I made on the side was just the icing on her salad cake!
The only hard part? My homemade wheat bread kept falling apart when I tried to cut it into "butterfly" shapes. So we just broke it into croutons instead and scrapped the whole "butterfly" motif.
In other news - I received my brand-new crinkle cutter in the mail yesterday!! After all the comments about other people loving theirs, you know I just had to order one. So watch out, world, I'm going to be a crinkle-cutting fiend now!
Fruity Salad
Washed and torn romaine lettuce (Abby likes the rinds the best for their crunchy texture)
Red and green grapes, washed and cut into half or quarters
Whole wheat bread, toasted
1/2 cup plain yogurt
1/4 cup orange juice
1/4 tsp ground ginger
dash curry powder
dash cinnamon
Arrange a salad of lettuce and grapes. Cut the toasted bread into croutons and arrange on top.
In a small bowl, whisk together the yogurt, orange juice, ginger, curry, and cinnamon. Drizzle over the top of the salad, or serve on the side for dipping.
2 comments:
Now I want a crinkle cutter. Which one did you get?
I got an Oxo Good Grips crinkle cutter, because it had good reviews on Amazon, was an okay price, and I am generally a fan of the Oxo Good Grips line. I haven't gotten to try it out - yet! :-)
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