Today's recipe is from Colleen of Picture Me Cooking. This recipe appears in the Picture Me Cooking cookbook, a cookbook for kids with space built in to include your own photos of your little chef cooking ~ a great holiday gift idea! I liked the idea of including this particular recipe because I know many kids (including my own) are slow to embrace salads. This recipe presents salad in a unique, visually interesting way in a small and manageable portion size that might make some children more likely to give salad a try. I haven't tried it yet myself but I plan to. Let me know how it goes with your kids if you try this one.
3 TBS melted butter
Fixins for your favorite salad or just keep it simple with lettuce, tomatoes, carrots and some dressing or a Caesar Salad.
Preheat oven to 400 degrees
Use a rolling pin to slightly roll out each slice of bread (kids love that part).
A few rolls should do it. Cut out 2-3 inch rounds from each slice using a biscuit cutter or a circle cookie cutter (in a pinch use a glass).
Insert one bread round into each section of your cupcake pan, pressing down slightly, forming a cup shape. Lightly brush each one with the butter.
Bake for 8-10 minutes until lightly brown and crispy. Cool.
When ready to serve, fill cups with the chopped salad tossed with dressing of your choice.
You can fill the cups with Caesar salad sprinkled with some fresh shaved Parmesan or some chopped up raw veggies of your choice tossed with a bit of dressing. Whatever you or the kids may enjoy!