April 25, 2011
Easter Egg Salad
Posted by: Site Administrator : Category: salad
It’s after Easter, so the fridge is probably full of leftovers. For lunch today, I made myself a lovely salad of things that are mostly in season:
- Handful of spinach (fresh from the Farmers’ Market)
- 1 Easter egg, sliced
- 2 strawberries, sliced
- some boiled beets (left over from making pink Easter eggs, but you can use canned/pickled beets here)
- feta cheese crumbles
- chopped Canadian bacon (this would be a good use for leftover Easter Ham)
I also forgot to put in some green onions (also fresh from the Farmers’ Market) and some mushrooms.
For a dressing, I continued my quest to emulate the spinach salad dressing from Jack Stack BBQ in Kansas City. I got pretty close this time:
- 1 Tbsp white vinegar
- 2 Tbsp simple syrup
- pinch ground celery seed
- pinch of salt
