Baby red potatoes, cooked, cooled and cut in half
Fresh baby carrots
French green beans or green vegetable of choice, cooked and refreshed
Grape tomatoes
Hard cooked eggs, peeled and quartered
Salt & pepper
Seasoned croutons
Ranch-style salad dressing
Frozen breaded fish sticks
NOTE: quantities are not listed, as this varies based on what each kid will actually eat!
Method
1. Have all of the salad ingredients prepared and ready to assemble.
2. Bake fish sticks according to package directions; cover with foil to keep warm while salad is assembled.
3. Arrange all salad ingredients separately on plates. Drizzle a little salad dressing on the lettuce and top with croutons
4.Season the potatoes, and egg wedges with salt & pepper.
5. Arrange fish sticks on the plate and serve with a small bowl of dressing for dipping.
