Crafting a smiling snack will brighten up the faces of finicky young eaters. The use of healthy, fresh vegetables will bring smiles to parents faces as well.

Despite the variety of foods that find their way to Memorial Day picnic tables, finicky young eaters may head straight for the dessert table.

Yet holidays don't have to mean time away from healthy eating.

Open young eyes to vegetables by adding ranch dressing, perfect for dipping, dunking and drizzling on snack-size carrots, broccoli and cucumbers.

Use a colorful variety of fresh vegetables as a pallette, allowing young artists to design their own dinner. The designers will be proud of their creations and parents can be proud of their healthy choices.

Of course children aren't the only finicky eaters at the picnic table.

Ranch dressing is an easy way to add new life to traditional cole slaw and potato salad recipes.

Aparent's responsibility for helping children make healthy choices never takes a holiday.

Try some of these ranch-inspired recipes at your next gathering.

3 whole-wheat bagels1/4 cup ranch dressing1/4 cup whipped cream cheeseFace Decoration Ideas:American cheese slicesAsparagus spearsShredded cheddar cheeseShredded carrotsRed bell peppersRaisinsBroccoli floretsCanned beans (black, garbanzo, pinto)Grape tomatoesSplit bagels in half and lightly toast.Mix ranch dressing and cream cheese in small bowl; spread even amounts of mixture over each bagel half. Use imagination to assemble faces.Example: Cut American cheese into shape of hat, bell pepper strips for a scarf, raisins for eyes, shredded carrots or broccoli florets for hair.Makes 6 servings.

3 celery stalks, chopped1/4 cup jarred roasted red bell peppers, chopped1/2 medium head of green cabbage, thinly sliced (about 6 cups)3/4 cup ranch dressing1 tablespoon sugarMix celery, red pepper, cabbage, ranch and sugar in large bowl.Cover with plastic wrap and refrigerate until served.

11/2 pounds red potatoes, peeled1 teaspoon salt1 clove garlic, minced2 tablespoons shredded carrots1/4 cup sweet pickle relish1/2 cup ranch dressing1/2 teaspoon celery seeds, optional1/2 teaspoon freshly ground black pepperPlace potatoes and salt in medium saucepan and cover with cold water. Bring to a boil then reduce heat to simmer. Cook 10 minutes or until potatoes are tender. Drain and let cool.Place potatoes in a large bowl. Roughly break up potato slices into half-inch pieces. Add remaining ingredients. Toss gently until well mixed. Cover and refrigerate until serving time.Makes 6 servings.

12 lasagna noodles4 cups leaf spinach lightly packed2 cups ricotta cheese1 cup grated Mozzarella cheese1/2 cup ranch dressing, divided1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon nutmeg1 jar (26 ounces) pasta sauce, dividedPreheat oven to 350 degrees.Cook lasagna noodles according to package directions. Drain and cool. Mix spinach, cheeses, cup of ranch and seasonings in large bowl.Set Z\x cup of pasta sauce aside. Pour remaining sauce into greased shallow casserole dish at least 10 inches in diameter.To assemble flowers, spread 2 to 3 tablespoons of cheese mixture on each noodle and roll up. Place flowers, curly side up, in casserole dish. Mix remaining ranch with pasta sauce; drizzle over each flower.Cover and bake for 30 minutes or until heated through.Makes 8 servings.

Submitted photoAbove, dress up cole slaw and potato salad for your Memorial Day gathering. At left, crafting a smiling snack will brighten up the faces of finicky young eaters. The addition of prepared ranch dressing adds zest to the time-honored picnic classics, and the use of healthy, fresh vegetables will bring smiles to parents faces as well.