Herbed Spring Salad With Egg And Walnuts Recipes
HERBED SPRING SALAD WITH EGG AND WALNUTS
This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens - use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
- Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
- Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
- Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.
SPRING SALAD WITH HERBS
The greens amount to about 14 cups all told, but don't worry: They will disappear in no time. Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Provided by Martha Stewart
Categories Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Place escarole, frisee, endives, and herbs in a large bowl. Drizzle with oil; toss to coat. Season with salt and pepper. Sprinkle with sugar, then toss again.
- Drizzle with vinegar, and toss. Taste, and adjust seasoning if necessary. Serve immediately.
HEALTHY EGG SALAD WITH FRESH HERBS
This egg salad is creamy thanks to the yogurt-based dressing and the fresh herbs add vibrancy and flavour. It's good as a salad on a bed of arugula or in a sandwich. .Recipe is from Martha Rose Shulman's New York Times Column, "Recipes for Health" (Jan. 7, 2010).
Provided by blucoat
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
- Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
- Line plates or a platter with arugula, top with the egg salad and serve.
Nutrition Facts : Calories 127.1, Fat 9.1, SaturatedFat 2.2, Cholesterol 187.1, Sodium 112.6, Carbohydrate 3.8, Fiber 0.7, Sugar 2.1, Protein 7.6
HERBED CHICKEN SALAD WITH GRAPES AND TOSSED WALNUTS
Eat it on a sandwich, in a wrap, or right off your plate. This light, crunchy, sweet-savory chicken salad is full of fresh herb flavor - and nutrients just right for a pregnant woman and her developing baby.
Provided by ElizabethKnicely
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together and season with salt and pepper to taste. Chill. Serve as a sandwich on multigrain bread with lettuce or on top of a bed of fresh field greens.
- VARIATIONS:.
- You can substitute almonds or pecans for the walnuts as well as mix in any of your favorite herbs for a flavor that suits you. If you don't have fresh herbs available, dry ones will work too.
Nutrition Facts : Calories 231.2, Fat 12.8, SaturatedFat 2.1, Cholesterol 45.7, Sodium 107.3, Carbohydrate 13.7, Fiber 1.4, Sugar 9, Protein 16.7
EGG SALAD WITH SPRING HERBS
I'd somehow forgotten about egg salad, but with the spring herbs plentiful in the garden, eggs just coming in with the lengthening days, and some very good bread in the house, egg salad suddenly came sharply into view. I also add a small, finely diced pickled shallot to egg salad just to insert a little zing into the creamy richness of real farm (or backyard) eggs.
Provided by Deborah Madison
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cover the eggs with cold water in a saucepan, bring them to a boil and boil for 1 minute. Turn off the heat, cover the pan, and let stand for 5 or 6 minutes, 7 minutes if at high altitude.
- Pour off the hot water, rinse the eggs with cool water, then peel and chop the eggs. If you want the zesty hit of the shallot, toss it, once diced, with just a few drops vinegar and let stand for a few minutes. The color will change right away to a soft pink. (If there is excess vinegar, drain it off when you add the shallots to the egg mixture).
- Finely chop the herbs and set aside.
- Mash the eggs with a fork until crumbly. Add the herbs into the a bowl with the eggs, and add mayonnaise. If you used commercial mayonnaise you might not need much salt. Add the pickled shallot and mix. Taste, add 1/4 teaspoon, then taste again. Season with pepper.
- Pile the egg salad into a serving bowl and garnish with chive blossoms, if available, or serve atop thick slices of rustic toast.
SPRING RADISH SALAD WITH EGG AND GARDEN CRESS
This is a great spring salad with fresh radishes, hard-boiled eggs, and garden kress combined with a light lemon dressing.
Provided by Lena
Categories Fruits and Vegetables Vegetables Radishes
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Combine radishes and garden cress in a bowl.
- Combine oil, lemon juice, salt, pepper, and sugar in a cup. Pour over salad and mix to combine. Garnish with egg slices.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 10.3 g, Cholesterol 212 mg, Fat 26 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 4.9 g, Sodium 388.1 mg, Sugar 2.6 g
HERBED EGG SALAD SANDWICHES
Categories Sandwich Egg Herb Quick & Easy Lunch Mayonnaise Spring Sour Cream Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a bowl stir together all ingredients except bread with salt and pepper to taste until combined well.
- Make 4 sandwiches, pressing bread slices together gently.
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