How-To Tuesday: Toad Stool Salads

Toad Stool Salads

Want to make these adorable Toad Stool salads? They’re a kid-friendly, easy to assemble veggie appetizer (If I were writing for a fancy magazine, I would call them a whimsical, canapé take on a Caprese Salad) that would be great at any party! I served these at my Birthday party last weekend and they were a big hit! 

Toad Stool Salads

You’ll Need:

  • Grape Tomatoes
  • String Cheese
  • Leafy Greens (I used a store-bought assortment, but use what you like or what you have on hand.)
  • Cucumber
  • Oil & Vinegar salad dressing. (I used Kraft’s “Zesty Italian.”)
  • Parmesan Cheese (called “Shaker Cheese” at my house.)
  • Sharp Knife & Cutting Board
  • Tooth Picks

Toad Stool Salads

1. Wash cucumber. Slice off & discard ends. Slice cucumber in half length-wise, then use a spoon to scrape out seeds. Quarter, then slice into pieces not quite an inch wide.

Toad Stool Salads

2. Wash grape tomatoes, then slice each in half.

Toad Stool Salads

3. Slice String Cheese in half lengthwise, then into 1” pieces.

4. Assemble: Place Cucumbers on the tray so that they’re not wobbly. Stick a tooth pick into each cucumber. Add leafy greens. Pick up four or five leaves and fold them as necessary to make a little bed for your toadstools. Carefully slide the cheese down the tooth pick, then press the tomato on top.

5. Once you have a whole try complete, drizzle salad dressing and sprinkle with Parmesan cheese. Serve cold.

Happy 30th Birthday

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