The Freshman Cook: Salad Bite Wraps

Our salad wrap for this week is a simple lettuce wrap full of onion, cucumber, carrot, celery, tomato, and ranch dressing. It’s easy, different, and pretty when displayed in a cute little cup on a colorful plate. It’s a different way to present your salad!

Salad Bite Wraps

1 cup Mayo

1/2 cup Sour Cream

1 teaspoon Garlic Powder

1 teaspoon Dill Weed

1/4 cup Buttermilk

1 tablespoon Dried Parsley

1 teaspoon Onion Powder

Romaine Lettuce

1 stalk Celery

1 Carrot

Grape Tomatoes



Whisk together the mayo and sour cream.

Add the garlic powder,

the dill weed,

the buttermilk and the dried parsley,

and the onion powder. 

Whisk together well.

For each wrap. cut two tomatoes in half.

Trim your onion, and cut a slice off of it. Cut the small ring

into fourths

Lay your lettuce leaf out flat and put a little

ranch in the middle. Add pieces of onion, 

2 slices of cucumber, cut in half, the tomatoes. Also add 

a stick of celery and carrot.

Fold the end of the lettuce in over the veggies,

then roll all together. Let the celery and carrot sticks

stick out the top. Hold together with a toothpick.

Serve in a small cup. Eat all rolled up, or open up 

onto a plate and eat.


Thanks you for joining me today!

Please come back tomorrow when we will be

cooking our entree, 

Chipotle Chicken Wraps!


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