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!
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!
Here’s to double duty salads, pushing outside your comfort zone–and the coming spring!
- 1/3 – 1/2 cup beet juice
- 1/3 – 1/2 cup vinegar
- Couple slices red onion (optional)
- 3 peeled hard-cooked eggs
- 1 Tablespoon honey
- ¼ cup olive oil
- 2 Tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ -1 teaspoon ginger, to taste
- Salt, pepper to taste
- 1 5-ounce package arugula
- 3 small mandarin oranges, peeled and sectioned
- ½ pint blackberries
- One day ahead, mix pickling ingredient in a small jar and add peeled hard-cooked eggs. Make sure liquid covers the eggs. Refrigerate overnight.
- Combine salad dressing ingredients, then whisk until emulsified. Place arugula in large salad bowl and toss with salad dressing.
- Top with orange sections and blackberries. Slice pickled eggs and add to salad toppings.
- Serve immediately.
- Prep time is 20 minutes plus one day if you count the pickling time.
- Spring Pea Soup with Coconut Milk
- No-Bake Strawberry Yogurt Pie