Easter Salad

Easter at our house is always a vibrant affair, filled with laughter, family, and of course, a table laden with delicious food. While the roasted ham and decadent desserts often steal the spotlight, there’s one dish that consistently earns rave reviews and becomes a must-have year after year: our Easter Salad. It’s not just any salad; it’s a celebration of spring, bursting with fresh, seasonal ingredients and a creamy, tangy dressing that ties everything together beautifully. Honestly, even my pickiest eaters, who usually side-eye anything green, devour this salad with gusto. It’s the perfect balance of creamy, crunchy, savory, and slightly sweet, making it an ideal accompaniment to any Easter feast, or even a light and satisfying meal on its own. This isn’t just a recipe; it’s a springtime tradition in a bowl, and I’m thrilled to share it with you so you can bring a little bit of Easter joy to your table too!

Ingredients

• Mixed Spring Greens (5 oz): A vibrant base of baby spinach, romaine, and red leaf lettuce provides a fresh, slightly sweet, and tender foundation for the salad. Pre-washed for convenience.
• Asparagus (1 pound): Thin asparagus spears, blanched or roasted, offer a delicate, slightly grassy flavor and a satisfyingly crisp-tender texture. Choose bright green spears for the best flavor and appearance.
• Hard-Boiled Eggs (6 large): A quintessential Easter ingredient, hard-boiled eggs add protein, richness, and a creamy texture. Ensure they are cooked to perfection with firm yolks.
• Cooked Ham (8 oz): Diced or julienned ham provides a savory, slightly salty element that complements the fresh vegetables and creamy dressing. Use leftover Easter ham or purchase deli ham.
• Radishes (1 bunch): Thinly sliced radishes contribute a peppery bite and a vibrant pink hue, adding visual appeal and a refreshing crunch. Choose firm, brightly colored radishes.
• Cherry Tomatoes (1 pint): Halved or quartered cherry tomatoes bring sweetness, acidity, and juicy bursts of flavor. Select ripe, plump tomatoes for the best taste.
• Cucumber (1 English cucumber): Thinly sliced cucumber adds coolness, hydration, and a mild, refreshing flavor. English cucumbers are preferred for their fewer seeds and thinner skin.
• Red Onion (½ small): Finely diced red onion provides a pungent, slightly sharp flavor that adds depth to the salad. Use sparingly if you prefer a milder onion flavor, or substitute with shallots.
• Fresh Dill (¼ cup, chopped): Fresh dill imparts a bright, herbaceous, and slightly citrusy flavor that perfectly complements the spring vegetables and creamy dressing.
• Creamy Dijon Dressing:
  • Mayonnaise (½ cup): Provides the creamy base for the dressing. Use full-fat mayonnaise for the richest flavor or light mayonnaise for a slightly lighter option.
  • Sour Cream (¼ cup): Adds tanginess and richness to the dressing. Greek yogurt can be substituted for a tangier and slightly healthier alternative.
  • Dijon Mustard (2 tablespoons): Lends a sharp, complex flavor that balances the richness of the mayonnaise and sour cream. Use smooth Dijon mustard for the best texture.
  • Lemon Juice (2 tablespoons): Freshly squeezed lemon juice brightens the dressing and adds acidity, enhancing the overall flavors of the salad.
  • Honey (1 tablespoon): Balances the acidity and adds a touch of sweetness to the dressing. Maple syrup can be used as a substitute.
  • Garlic Powder (½ teaspoon): Adds a subtle savory depth to the dressing. Freshly minced garlic (¼ clove) can be used for a stronger garlic flavor.
  • Salt and Black Pepper: To taste. Enhances all the flavors and balances the dressing.

Instructions

1. Prepare the Asparagus: Wash the asparagus spears and snap off the tough ends. You can blanch them in boiling salted water for 2-3 minutes until bright green and crisp-tender, then immediately plunge them into ice water to stop the cooking process. Alternatively, you can roast the asparagus. Toss the asparagus with olive oil, salt, and pepper. Roast at 400°F (200°C) for 8-12 minutes, or until tender-crisp. Let the asparagus cool slightly and then cut into 1-2 inch pieces.
2. Cook the Eggs: Place eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, remove from heat, cover, and let stand for 10-12 minutes for hard-boiled eggs. Immediately transfer the eggs to an ice bath to cool completely. Peel the eggs and roughly chop them.
3. Prepare the Vegetables: Wash and dry all the remaining vegetables. Thinly slice the radishes and cucumber. Halve or quarter the cherry tomatoes. Finely dice the red onion. Chop the fresh dill.
4. Make the Creamy Dijon Dressing: In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper until smooth and creamy. Taste and adjust seasonings as needed, adding more lemon juice for tanginess, honey for sweetness, or salt and pepper to taste.
5. Assemble the Salad: In a large salad bowl, combine the mixed spring greens, blanched or roasted asparagus, chopped hard-boiled eggs, diced ham, sliced radishes, halved cherry tomatoes, sliced cucumber, and diced red onion.
6. Dress the Salad: Pour the creamy Dijon dressing over the salad ingredients. Gently toss everything together until the salad is evenly coated with the dressing. Be careful not to overdress the salad; you may not need to use all the dressing. Start with about ¾ of the dressing and add more as needed.
7. Garnish and Serve: Sprinkle the chopped fresh dill over the salad. Serve immediately for the freshest and crispiest salad, or chill for up to 30 minutes to allow the flavors to meld. If chilling for longer, dress the salad just before serving to prevent the greens from becoming soggy.

Nutrition Facts

(Per Serving, based on 6 servings and approximate values)

• Calories: Approximately 350 kcal: Provides energy for your body, derived from fats, carbohydrates, and proteins.
• Protein: 15g: Essential for building and repairing tissues, supporting muscle growth, and contributing to satiety. From eggs, ham, and a small amount from vegetables.
• Fat: 25g: Includes healthy fats from mayonnaise and avocado oil (if used for roasting asparagus), important for hormone production and nutrient absorption. Primarily from the dressing and ham.
• Carbohydrates: 10g: Provides quick energy, primarily from vegetables and a small amount from honey in the dressing.
• Fiber: 3g: Promotes digestive health, helps regulate blood sugar levels, and contributes to feelings of fullness. From the mixed greens, asparagus, and other vegetables.

Note: Nutritional values are estimates and can vary based on specific ingredient brands and portion sizes.

Preparation Time

• Prep Time: 30 minutes: This includes washing and chopping vegetables, cooking and peeling eggs, preparing the asparagus, and making the dressing. Efficient knife skills can shorten prep time.
• Cook Time: 15 minutes (for asparagus blanching/roasting and egg boiling): This is the time required to blanch or roast the asparagus and hard-boil the eggs. Active cooking time is minimal.
• Total Time: 45 minutes: From start to finish, including preparation and cooking, you can have this vibrant Easter Salad ready in under an hour. Perfect for busy holiday preparations.

How to Serve

This versatile Easter Salad can be served in a variety of ways to complement your Easter meal or any springtime gathering:

• As a Side Dish:
  • Alongside Easter Ham: The classic pairing! The salad’s freshness and tanginess cut through the richness of the ham beautifully.
  • With Roasted Lamb or Chicken: A lighter and brighter counterpoint to heavier roasted meats, adding balance to your plate.
  • Part of a Spring Brunch Buffet: Perfect alongside quiches, frittatas, pastries, and other brunch favorites.
  • Accompanying Grilled Fish or Seafood: The salad’s light and fresh flavors complement delicate grilled fish like salmon or cod.
• As a Light Lunch or Dinner:
  • Served on its Own: The salad is substantial enough to be a satisfying and healthy light meal, especially on warmer spring days.
  • With Crusty Bread: Serve with slices of toasted baguette, sourdough, or focaccia for a more complete and satisfying meal.
  • Topped with Grilled Chicken or Shrimp: Add extra protein to transform the salad into a heartier main course.
  • Stuffed in Pita Pockets or Wraps: For a portable and easy lunch option, fill pita pockets or wraps with the Easter Salad.
• For Special Occasions:
  • Easter Dinner: The star side dish of your Easter celebration, bringing vibrant spring flavors to the table.
  • Spring Brunches and Luncheons: An elegant and refreshing addition to any springtime gathering.
  • Potlucks and Picnics: Easy to transport and always a crowd-pleaser, perfect for sharing at potlucks and picnics.
  • Garden Parties and BBQs: A light and flavorful salad that complements outdoor gatherings and grilled fare.

Additional Tips for the Perfect Easter Salad

1. Freshness is Key: Use the freshest, highest-quality ingredients possible, especially for the spring greens and vegetables. Seasonal produce will have the best flavor and texture. Visit your local farmer’s market for the freshest spring vegetables.
2. Don’t Overcook the Asparagus: Whether you blanch or roast the asparagus, aim for crisp-tender. Overcooked asparagus will be mushy and lose its vibrant green color and flavor. Blanching in ice water immediately stops the cooking process and preserves the color and texture.
3. Perfectly Hard-Boiled Eggs: Overcooked eggs can have dry, chalky yolks. Follow the recommended cooking time for hard-boiled eggs and immediately cool them in an ice bath for easy peeling and creamy yolks.
4. Make-Ahead Dressing: The creamy Dijon dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This saves time on the day of serving. In fact, the flavors often meld and improve over time.
5. Assemble Just Before Serving (Mostly): For the freshest salad, assemble it as close to serving time as possible. You can prep all the components (chop vegetables, cook eggs, make dressing) in advance and then toss everything together just before serving. If you need to make it ahead, dress only the hardy vegetables (asparagus, ham, eggs, radishes, tomatoes, cucumber, onion) and add the spring greens and fresh dill just before serving to prevent wilting.
6. Customize Your Vegetables: Feel free to adapt the vegetables based on your preferences and what’s in season. Consider adding other spring vegetables like snap peas, sugar snap peas, baby carrots, or artichoke hearts. Roasted bell peppers would also add a sweet and smoky note.
7. Herb Variations: While fresh dill is classic, you can experiment with other fresh herbs. Try adding chopped fresh parsley, chives, tarragon, or a combination of herbs for a different flavor profile. A sprinkle of fresh mint can also add a refreshing twist.
8. Add Some Crunch: For extra texture, consider adding some crunchy elements. Toasted pecans, walnuts, or almonds would provide a nutty crunch. Crispy bacon bits or croutons could also be added just before serving for added flavor and texture. Sunflower seeds or pumpkin seeds are great nut-free options for crunch.

FAQ About Easter Salad

Q1: Can I make this salad vegetarian?
A: Absolutely! Simply omit the ham to make this salad vegetarian. The hard-boiled eggs still provide a good source of protein, and the salad is flavorful and satisfying without the ham. You could also add crumbled feta cheese or chickpeas for extra protein and flavor in place of the ham.

Q2: Can I make this salad vegan?
A: To make this salad vegan, you’ll need to replace both the hard-boiled eggs and the creamy Dijon dressing. For the eggs, you can omit them or substitute with crumbled firm tofu that has been seasoned with turmeric for color and nutritional yeast for a cheesy flavor. For the dressing, use a vegan mayonnaise and sour cream alternative. Many delicious vegan mayonnaise and sour cream options are available in most grocery stores.

Q3: How long does Easter Salad last in the refrigerator?
A: Ideally, Easter Salad is best enjoyed fresh. However, undressed salad components (chopped vegetables, eggs, ham) can be stored separately in airtight containers in the refrigerator for up to 2 days. The creamy Dijon dressing can be stored in the refrigerator for up to 3 days. Once the salad is dressed, it’s best to consume it within a few hours, as the greens can become soggy over time.

Q4: Can I use a different type of dressing?
A: Yes, you can certainly use a different dressing if you prefer. A simple vinaigrette would be a lighter option, or a lemon-herb vinaigrette would complement the spring flavors nicely. Ranch dressing or a creamy avocado dressing would also work well. However, the creamy Dijon dressing is specifically designed to complement the ingredients in this Easter Salad and provides a balanced flavor profile.

Q5: Can I add cheese to this Easter Salad?
A: While not traditionally included, you can add cheese to your Easter Salad if you like. Crumbled feta cheese, goat cheese, or blue cheese would all add a salty and tangy element that complements the other flavors. Shredded cheddar or Monterey Jack cheese would also be mild and versatile options.

Q6: What are some variations for the ham?
A: If you don’t have leftover Easter ham, you can use deli ham, smoked ham, or even prosciutto. For a different flavor profile, consider using cooked bacon or pancetta instead of ham for a smoky and crispy element. You could also use shredded rotisserie chicken or grilled chicken for a different protein source.

Q7: Can I make this salad ahead of time for a party?
A: Yes, you can prepare many components of the salad ahead of time to save time on the day of your party. You can chop all the vegetables, cook and peel the eggs, prepare the asparagus, and make the dressing in advance. Store each component separately in airtight containers in the refrigerator. Assemble and dress the salad just before serving to maintain its freshness and crispness.

Q8: Is this salad suitable for people with dietary restrictions?
A: Easter Salad can be easily adapted to suit various dietary needs. As mentioned earlier, it can be made vegetarian or vegan with simple substitutions. It is naturally gluten-free. For those watching their sodium intake, use low-sodium ham and reduce the amount of salt added to the dressing. For those watching their fat intake, use light mayonnaise and sour cream or substitute Greek yogurt for sour cream. Always check ingredient labels to ensure they meet specific dietary requirements.

This Easter Salad is more than just a side dish; it’s a celebration of spring, a medley of fresh flavors, and a guaranteed crowd-pleaser. Bring this vibrant and delicious salad to your Easter table and watch it become a new family favorite, just like it has in mine! Enjoy the taste of spring in every bite!

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