Easter Egg Salad
While it may not feel much like spring where I’m living, I still have the desire to eat the fruits and vegetables that are in season now. I also have a huge basket full of colored Easter eggs that need to be eaten, and since the kids and husband won’t, it falls to me to come up with creative ways to eat them without getting bored.
This salad combines both of these elements–A tasty parmesan cheese basket to hold a nest of spinach and the delicious fruits of spring like apples, grapes or strawberries and of course an Easter egg to top it all off with!
The cheese baskets make a fun treat for children and guests if you serve the salad as an appetizer. However, they are rather small so you can opt for the salad only and easily fore go the cheese.
Serves 1 for salad
1 hard boiled egg, cut into bite sized pieces or crumbled
5-6 red seedless grapes, cut into half
3 strawberries, sliced
2 cups spinach
3 tbsp shredded parmesan cheese
To Make Cheese Baskets:
In a small frying pan, sprinkle 3 tbsp of parmesan cheese. Heat pan to medium heat, allow cheese to melt and brown. Remove pan from heat, let it sit for 15-30 seconds. With a spatula, invert the cheese over the bottom of a 3 inch cup and allow to cool. Once cooled, place on a plate and fill with spinach, grapes, strawberries, and egg. (If making the cheese baskets, the spinach/grapes/strawberries/egg combination will go for 4 baskets. So you will need to make several more cheese baskets).
For Salad: In a bowl, place spinach. Top with egg, shredded parmesan cheese, strawberries, and grapes.
Recommended Dressing: Raspberry vinaigrette, Balsamic vinaigrette