Colorful Easter Salad

Dressed up in fun spring colors this colorful Easter Salad pulls together purple blackberries, green arugula, oranges and pink pickled eggs. Dressed up in fun spring colors this colorful Easter Salad pulls together purple blackberries, green arugula, oranges and pink pickled eggs.

A couple years back I did something seriously fun.  Participated in the Food in Jars canning challenge–one new recipe/month.  It pushed me to make things I never would have tried, like marmalade and multicolor pickled eggs.   Hooray for fun new foods!

Dressed up in fun spring colors this colorful Easter Salad pulls together purple blackberries, green arugula, oranges and pink pickled eggs.

Spring = happy bunnies

One of my more memorable outcomes was a colorful Easter salad using pickled eggs.  And this year I realized that the eggs could be made with just an overnight soak so it didn’t need much advance planning.  Count me in!

Dressed up in fun spring colors this colorful Easter Salad pulls together purple blackberries, green arugula, oranges and pink pickled eggs.

Mmm!

I made this salad last night when my husband and daughter both arrived home very late.  We added some extra hard-boiled eggs and bread and it was perfect for a light dinner. Dressed up in fun spring colors this colorful Easter Salad pulls together purple blackberries, green arugula, oranges and pink pickled eggs.

I had decided to make the salad the day before, loving how spring brings in a bounty of color, even with a freak snow storm on the radar. 

Here’s to double duty salads, pushing outside your comfort zone–and the coming spring! 

Colorful Easter Salad
Serves 4
Dressed up in fun spring colors this colorful Easter Salad pulls together purple blackberries, green arugula, oranges and pink pickled eggs.
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
268 calories
21 g
140 g
18 g
7 g
3 g
255 g
142 g
15 g
0 g
13 g
Nutrition Facts
Serving Size
255g
Servings
4
Amount Per Serving
Calories 268
Calories from Fat 158
% Daily Value *
Total Fat 18g
27%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 140mg
47%
Sodium 142mg
6%
Total Carbohydrates 21g
7%
Dietary Fiber 5g
19%
Sugars 15g
Protein 7g
Vitamin A
30%
Vitamin C
50%
Calcium
12%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pink Pickled Eggs
  1. 1/3 – 1/2 cup beet juice
  2. 1/3 – 1/2 cup vinegar
  3. Couple slices red onion (optional)
  4. 3 peeled hard-cooked eggs
Salad dressing
  1. 1 Tablespoon honey
  2. ¼ cup olive oil
  3. 2 Tablespoon apple cider vinegar
  4. 1 teaspoon Dijon mustard
  5. ½ -1 teaspoon ginger, to taste
  6. Salt, pepper to taste
Additional Salad Ingredients
  1. 1 5-ounce package arugula
  2. 3 small mandarin oranges, peeled and sectioned
  3. ½ pint blackberries
Instructions
  1. One day ahead, mix pickling ingredient in a small jar and add peeled hard-cooked eggs. Make sure liquid covers the eggs. Refrigerate overnight.
  2. Combine salad dressing ingredients, then whisk until emulsified. Place arugula in large salad bowl and toss with salad dressing.
  3. Top with orange sections and blackberries. Slice pickled eggs and add to salad toppings.
  4. Serve immediately.
Notes
  1. Prep time is 20 minutes plus one day if you count the pickling time.
beta
calories
268
fat
18g
protein
7g
carbs
21g
more
Art of Natural Living https://artofnaturalliving.com/

2 thoughts on “Colorful Easter Salad

    1. Inger Post author

      Really Karen–we got more snow today. At least this time of year it doesn’t last!

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