It is that time of the year again where there is an over abundance of hard boiled eggs to be used. With spring, comes Easter and with Easter, comes eggs - lots of eggs! One of my favorite ways to use up hard-boiled eggs is to make egg salad. Here is a bit of a twist on an old favorite - curried egg salad! If you are a curry fan, you must try this recipe. You can serve this egg salad on bread, the classic way, or you can change it up a bit and make wraps. Either way you serve the salad, I guarantee this curried egg salad will be a hit with your friends and family.
If you like a strong curry flavor, use the greater amount of curry powder in the recipe. I tend to use about 1/2 teaspoon for a subtle curry flavor.
Here is my favorite way to hard-boil eggs - place eggs in a small saucepan and cover eggs with cold water. Heat the saucepan over medium-high heat until water comes to a rapid boil. Remove the saucepan from heat, and immediately pla...
Bacon, lettuce, and tomato sandwiches remind me of summer. Summer makes me think of biting into tomatoes that are ripe and juicy (fresh from the garden). With the 4th of July holiday upon us (for those of us in America), this salad seems like a great idea for the occasion. One of the reasons it is so great is that you can make it ahead of time, so that you can enjoy the festivities without the time constraint. I grew up in the middle of America, and this is a classic Midwest dish that you might see at potlucks and gatherings throughout the region. This salad is simple and delicious. It will set off fireworks of flavor in your mouth!
You can substitute the bacon for turkey bacon if you so desire.
I use miracle whip in this recipe, but feel free to use any mayonnaise that you like.
Mrs. Dash is a seasoning blend (no salt) that you can find at most grocery stores in the states. If you want, you can substitute Mrs. Dash for a different seasonin...
This salad is wonderful! And as a bonus, it is healthy too. Actually, there are a lot of good things about this salad. It is delicious for one. It has only a few ingredients which helps minimize the grocery list. This salad also is fairly simple to make! My family loved this tasty dish, and I know yours will too!
I bought salmon already skinned, and it worked perfectly in this recipe. I did lightly spray the foil with a non-stick cooking spray.
I like to toast my nuts on the stovetop rather than in the oven. I place them in a nonstick skillet on high heat, and then stir continuously until toasted.
Use any kind of salad greens and any kind of Asian ginger salad dressing that you desire.
This is a great recipe to have on hand if you need to use up tomatoes and cucumbers (especially if you have a vegetable garden).
An added bonus is it also calls for basil. For whatever reason, my basil plants are growing like they are on steroids this season! This salad has a wonderful fresh taste to it that I just love! The feta cheese gives this elegant dish a Mediterranean flair. For the best flavor, it is best served right after it is made, but it can be made an hour or two before serving if you are pressed for time.
When you make the vinaigrette, you may question the little amount of olive oil and lemon juice, but it is truly the perfect amount for this salad. A little goes a long way in this case! In this recipe, I prefer to use kosher salt and freshly ground pepper. I tend to use these two ingredients in many of my recipes as I like the taste compared to regular salt and pepper. You don't need to add tons of kosher salt and freshly ground pepper...
This is my take on a French vinaigrette. It is really easy to make, and tastes really good too! Making salad dressing can be a good option if you want something unique that will impress both guests and family alike. Buying salad dressing from the store is not a horrible thing, but with this dressing one can pick and choose how much of one ingredient to use. It is especially helpful if there is a picky eater in the family, or someone with sensitive taste buds as I can substitute ingredients if need be or add less of an ingredient that might be too strong.
This classic French Vinaigrette is what works best for our family. I like to experiment with different salad dressings, and I find that this combination of ingredients works best for this dressing. These simple ingredients when put together make something extraordinary!
Red Wine Vinegar
Coarsely Ground Black Pepper
In a medium bowl, place 1/4 cup of red wine vinegar...
This salad is one of my go-to salads. I absolutely love this salad. I could eat this everyday, but I think my family would revolt. They enjoy this salad, but they prefer some variety in their diet. Not only does this salad taste good, but it looks pretty too!
You can start with any mix of greens you have on hand. I love using lettuce from my garden, but when lettuce is not available my go-to choice of greens is romaine. You can make your salad in a large bowl, or you can make individual plates to serve to your guests. I personally like to do my salads buffet style by placing the greens in a large bowl and putting the toppings in little bowls with your dressing in a small pitcher. This is a great way to serve your guests, because they can choose the toppings they like to put on their salad. My favorite toppings are sliced baby bella mushrooms, dried cranberries, toasted walnuts, crumbled blue cheese, sliced green onion, freshly ground black pepper, and French vina...
Toasting walnuts (or any nut) is so easy! They can be used in a lot of recipes too. You could mix them with dried fruit as a simple snack or even add them into a favorite recipe. For instance, if you don't have any granola (or don't like granola), you can add some toasted walnuts to the yogurt berry bowls in our previous post for some added crunch.
There are two methods to toast nuts. One is by putting them in an oven, and the other is the stove top method. I prefer the stove top because I feel I have more control to achieve a more even toast.
Place the nuts in a skillet (no need to grease the skillet) and sauté them until toasted. You can do this with any type of nut and coconut.
As you can see in the picture above, I broke apart some walnuts (in order to get smaller, similar-sized nuts) by hand, and then placed them in a small skillet.
I turn the heat on high, and using a wooden spoon, I start moving them around the pan. I do this constantl...