Best 12 Easter Salad Recipes

EASTER ASPARAGUS SALAD WITH SHRIMP AND CHERRY TOMATOES

Steps:

• Combine mayonnaise, vinegar, dill, water, and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.
• Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.
• Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.

CREAMY HERBED EASTER HAM AND PEA PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, parsley, sour cream, chives, mint, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the ham to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

EASTER FRUIT SALAD

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a heavy saucepan, combine the sugar, flour, eggs, lemon juice and reserved pineapple juice until smooth. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Cool to room temperature. , Fold in whipped cream. In a large bowl, combine the oranges, marshmallows, cherries and reserved pineapple; fold in cooked dressing. Refrigerate until chilled.

FRUIT SALAD FOR EASTER SUNDAY

Steps:

• In a salad bowl, mix together the strawberries, blueberries, Granny Smith and Fuji apples, kiwi fruit, crushed pineapple, red grapes, and lemon yogurt until thoroughly combined. Refrigerate leftovers.

EASTER FRUIT SALAD

Steps:

• Drain pineapple chunks and mandarin oranges.
• Mix all ingredients together and chill.

EASTER POTATO SALAD

Steps:

• In a large bowl, combine ingredients, except celery, onion, potatoes and eggs, to form a dressing.
• Add celery, onion, potatoes and eggs and toss gently. Refrigerate for a few.
• hours. Makes 6-8 servings.
• * To make this potato salad more creamy mash 1/2 of one.
• of the potatoes and stir it into mixture.

EASTER SALAD

Steps:

• Place mache, all the baby lettuces, and watercress in a large bowl, and toss to combine. Transfer to a serving platter.
• Cut both ends from the grapefruit. Starting at one cut end, slide a paring knife between the peel and the pulp, removing the entire skin and the outer membrane. Use the knife to lift out the sections. Arrange the sections down the middle of the greens in a row. Place the avocado cubes to one side of the grapefruit sections.
• Remove the seeds from the papaya, and reserve for vinaigrette. Cut papaya into 1/2-inch-thick slices, and arrange slices on other side of the grapefruit sections. Top with onion rounds. Drizzle the vinaigrette over the entire salad, and serve immediately.

EASTER FRUIT SALAD

Steps:

• In a large bowl combine Grand Marnier, marmalade, apricots, orange zest and sectioned oranges and pinepapple. ***Can be made up to 1 day ahead and refrigerated.***.
• Wash berries, hull strawberies and half. Half anyother large berries otherwise leave whole.
• Toss berries with marinated fruit. ***Can be prepared up to 1 hour before serving and refrigerated.***.

AMISH AFTER-EASTER HARD-BOILED EGG VEGGIE CREAM CHEESE SALAD

Steps:

• Mix celery, cucumber and onion together and salt to taste.
• Dissolve 1 package lemon Jello in 1 cup boiling water.
• Mix cream cheese and mayo together and add other ingredients. Add Jello last when cool.
• Refrigerate until set.
• Cooking time is setting time.

~ EASTER BROCCOLI SALAD ~

Steps:

• 1. Mix your dressing & refrigerate until thickened. In the meantime, prepare all remaining ingredients and place in a large bowl. Carefully toss.
• 2. Once dressing is thickened, blend into the broccoli mixture and gently toss to coat. Keep chilled until ready to serve...
• 3. So yummy...This dish will be amongst my Easter feast.

DAY AFTER EASTER DAY LAYERED SALAD

Steps:

• 1. First place the greens in the bottom of a large salad bowl.
• 2. Next layer tomatoes, pickles, eggs,ham & onions over the greens.
• 3. Then spread dressing evenly over the top o f the salad. Refrigerate 1 hour or until ready to serve.
• 4. Special Tip: As a short cut use a egg slicer to quickly chop the eggs.

EASTER LETTUCE SALAD

Steps:

• In a blender, combine the first eight ingredients; cover and process until blended. Divide lettuce among six salad plates; drizzle with dressing. Top each with a sliced egg. Refrigerate leftover dressing.