Ask your typical kid about Easter and probably the last thing you'll hear is a wish for more vegetables. But hey, isn't there something weird about a bunny—the ultimate healthy salad eater—only delivering jellybeans?
Now, to be sure, if you're thinking of having your Easter bunny show up with a basket of lettuce and cucumber, chances are you’re going to catch some serious moans from your child. But that doesn't mean you can't lay out an Easter brunch with some seasonal vegetables, such as carrots, that both your child and any visiting bunnies would love.
So, with a salute to health and a hop to the store, farmer's market, or perhaps even your backyard garden for ingredients, here's a classic carrot salad served in a “basket” made from fresh, seasonal asparagus. Invite your child to help you measure, chop, and mix, and you've even got a way to sneak in some valuable hands-on math and science learning while you're at it.
What You Need:
- 3 cups shredded carrots, packed (about 1 pound of carrots)
- 1/4 cup light mayonnaise, 1/4 cup nonfat plain yogurt, blended
- 1/2 cup raisins
- 1-2 tablespoons rice wine vinegar
- 1 deep, straight-edged bowl, about 5” in diameter, to hold 3-1/2 cups of carrot salad
- large bunch of fresh, medium-stalked, sturdy asparagus spears (at least 28)
- clean raffia ribbon