Layered Easter Salad

Easter Salad 2One of my favorite side dishes in Spring is Easter Salad. This salad is beautiful enough to serve for a special meal with the colorful layers, but simple enough to make for everyday. I have been making this salad for over twenty years and enjoy it topped with a creamy herb dressing. It’s easy to make and features some of the most vibrant vegetables of the season. It is also a great way to use up hard boiled eggs if you went a little overboard on egg coloring. You can find this recipe and also tips for all natural egg coloring on our blog.

 

To make salad layer the following in a large salad bowl:

  • 3-4 cups Your choice of greens (I used red butter lettuce this week from our box)
  • 2/3 cup Red cabbage, chopped
  • ½ cup Carrots, julliene
  • 1 small cucumber sliced (or half english)
  • ¼ cup red onion, thinly sliced
  • 1 small bunch radish, washed, trimmed and thinly sliced
  • 4-6 hard boiled eggs sliced
  • 1/3 cup green peas
  • Italian Parsley, 2 tablespoons finely chopped (optional)

Easter Salad 1Easter Salad 3

About Rachel

Owner @ Brown Box Organics.
This entry was posted in Cabbage, Carrot, Cucumber, Eggs, Greens, Herb, Lettuce, Onion, Spinach, Uncategorized and tagged , , , , , . Bookmark the permalink.

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