easter salad recipe
The Best easter salad recipe
I also love how this salad is packed with nutrients—it’s loaded with leafy greens, crunchy veggies, and lean proteins that keep everyone feeling energized. The crunch from the croutons and the freshness of the herbs make it feel like a little treat, but it’s still balanced with fiber and vitamins. Plus, it’s simple enough to make ahead and keep fresh for days, which is great when you’re hosting or just want something ready to go without last-minute stress. My family especially enjoys it because it’s versatile—you can swap out the dressing or add extra toppings like grilled chicken or avocado, and it never fails to please. It’s a dish that feels special for celebrations but also works perfectly for everyday meals, making it a staple in my kitchen.
Classic Easter Egg & Herb Salad
A fresh, vibrant salad featuring tender egg slices, crisp greens, and a tangy herb dressing. Perfect for Easter brunch or a light lunch.
🥘Ingredients
- 4 cups mixed greens (spinach, arugula, romaine)
- 1 hard-boiled egg, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- Salt and pepper to taste
👨🍳Directions
-
1
Hard-boil the egg by placing it in a pot of boiling water for 7 minutes. Cool in ice water, then peel and slice. -
2
In a large bowl, combine mixed greens, cherry tomatoes, and sliced egg. Set aside. -
3
Whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper to make the dressing. -
4
Pour dressing over the salad and gently toss. Add crumbled feta and toss again. Chill for 15 minutes before serving.
🔧Equipment
- Cutting board
- Knife
- Mixing bowl
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Easter Egg & Herb Salad Works
❓ Frequently Asked Questions About Easter Egg & Herb Salad
1. What is the best way to keep the salad fresh for serving multiple people?
Use a large shallow bowl or a serving platter lined with parchment paper to minimize exposure to air. Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the microwave or oven before serving if needed.
2. Can I substitute any of the ingredients?
Yes, you can swap the hard-boiled eggs for poached eggs if preferred. For a lighter touch, replace the mayo with Greek yogurt or a light mayo mix. If you don’t have fresh herbs, dried herbs in half the quantity work, though fresh flavor is more vibrant.
3. How do I ensure the dressing stays creamy without separating?
Mix the dressing ingredients thoroughly before adding them to the salad. Stir gently after combining to incorporate the mayo evenly. If the dressing thickens slightly, add a splash of cold water or vinegar to loosen it.
4. What if I don’t have a mandoline slicer for the vegetables?
Use a sharp knife to slice the cucumbers and carrots into even, thin strips. For a more uniform texture, roll the vegetables slightly before cutting. If the slices are too thick, let them sit in a bowl of cold water for 5 minutes to soften slightly before serving.
