Happy Easter everyone! Hope your day is just crammed with family, delicious food, and meaning for this special day! Speaking of food, in honour of today I decided not to go with something decadently sweet, Easter egg or bunny shaped, or do a hot cross bun recipe…because there are lots of great ones all over blog world right now. I choose instead to do something light and easy, to accompany an Easter meal…a Spring Salad.
Ok. I just lied. I didn’t do something fun and crazy “Eastery” because I have this thing where I seem to forget all about holidays until the day before. Then I realize I have no time to test out some really complicated a healthy version of Hot Cross Buns, or whatever is Easter food is. But hey, everyone serves salad with the big Easter meal, right? So, here’s a delicious, quick salad you can pop alongside your roast whatever-it-is-you’re-roasting.
Right. Moving on.
- 2 eggs, hard boiled, then cut in rounds
- 2 tbsp. pumpkin seeds, toasted
- 1-2 Romaine heart*
- ½ green pepper
- 1 small carrot, julienned
- ¼ cup dried cranberries
- 3 tbsp. rice vinegar
- 3 tbsp. Braggs soy sauce
- Olive oil (in mister)
- Cracked pepper
*I used just one big one
Start by boiling the eggs. While you do that, toast the pumpkin seeds for a couple minutes (it doesn’t take long!) Cut up the lettuce and veggies. Mix up the vinegar and Braggs soy sauce. Combine all ingredients together, while misting some olive oil (you need barely anything!) and cracking a little pepper in. That’s it. This serves 5-7.
Nutritional Info (serving 5): Cals: 93, Fat: 3.5g, Sodium: 345mg, Carbs: 11g, Fiber: 2g, Sugars: 7g, Protein: 4g
What are you doing today for Easter? What do you typically serve for Easter dinner?
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