Every Easter Salad Needs These Three Ingredients
The Easter meal, like all holiday meals, is typically loaded with wonderfully rich dishes. Which is why you need a colorful and fresh salad to add a pop of brightness to the table and balance out the glazed ham, deviled eggs, yeast rolls, coconut cake, and all that other goodness.
If you're looking for a no-fail way to make the best spring salad, try my simple formula. The "recipe" is simply three ingredients tossed together with a tangy vinaigrette. You can use a store-bought dressing or make your own by whisking two parts olive oil to one part acid (lemon juice or white wine or red wine vinegar) along with a little honey and salt and pepper to taste. When tossed in a dressing, these ingredients can stand alone, or you can use them as a jumping off point for other add-ins like cheese or different fruits and vegetables.
Easter usually coincides with the start of strawberry season, when just the sight of ripe red berries is enough to make people smile. Whether pickled, simply sliced, or used in a punchy pink vinaigrette, make fresh strawberries the star of your salad.
Baby greens are also coming into season and are a great match for juicy berries. Baby spinach, arugula, or mixed greens are all good options. Or, if you're not in the mood for lettuce in your salad, try a handful of torn fresh soft herbs, such as mint or basil.