Best 7 Herbed Spring Salad With Egg And Walnuts Recipes

"Herbed Spring Salad with Egg and Walnuts" is a refreshing and flavorful salad that is perfect for a light lunch or dinner. Packed with fresh spring vegetables, herbs, and protein-rich eggs and walnuts, this salad is a symphony of textures and flavors that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

HERBED SPRING SALAD WITH EGG AND WALNUTS

Herbed Spring Salad With Egg and Walnuts image

This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens - use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.

Provided by David Tanis

Categories salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons finely diced shallot
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons lemon juice, plus more to taste
1/2 teaspoon grated garlic (from 2 small cloves)
Kosher salt and black pepper
1/4 cup walnut oil or extra-virgin olive oil
6 ounces/4 cups lightly packed watercress or, preferably, a mixture of zesty salad greens
3 medium golden beets, cooked, peeled and cut in wedges
1/2 cup thinly sliced red radish (6 to 8 medium radishes)
1/2 cup thinly sliced turnip (or use small kohlrabi or watermelon radish)
1/2 cup thinly sliced celery heart, plus tender leaves (from the center of 1 celery head)
Kosher salt and black pepper
2 tablespoons roughly chopped dill
2 tablespoons tarragon leaves
4 (7-minute) boiled eggs
1 cup toasted walnut halves

Steps:

Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

SPRING SALAD WITH HERBS

Spring Salad with Herbs image

The greens amount to about 14 cups all told, but don't worry: They will disappear in no time. Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.

Provided by Martha Stewart

Categories Salad Recipes

Time 15m

Number Of Ingredients 8

Ingredients

2 heads escarole, trimmed and torn into bite-size pieces
2 heads frisee, trimmed and torn into bite-size pieces
8 Belgian endives, cored and cut into 1/2-inch pieces
2 cups mixed tender fresh herb sprigs, such as tarragon, parsley, dill, and chervil
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 teaspoon sugar
2 tablespoons white-wine vinegar

Steps:

Place escarole, frisee, endives, and herbs in a large bowl. Drizzle with oil; toss to coat. Season with salt and pepper. Sprinkle with sugar, then toss again.
Drizzle with vinegar, and toss. Taste, and adjust seasoning if necessary. Serve immediately.

HEALTHY EGG SALAD WITH FRESH HERBS

Healthy Egg Salad With Fresh Herbs image

This egg salad is creamy thanks to the yogurt-based dressing and the fresh herbs add vibrancy and flavour. It's good as a salad on a bed of arugula or in a sandwich. .Recipe is from Martha Rose Shulman's New York Times Column, "Recipes for Health" (Jan. 7, 2010).

Provided by blucoat

Categories Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

8 large eggs, hard-boiled and finely chopped
1 cup finely chopped fresh herb (such as parsley, dill, tarragon, chervil or chives)
2 celery ribs, finely chopped
1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
salt & freshly ground black pepper
1 tablespoon white wine vinegar or 1 tablespoon sherry wine vinegar
2 tablespoons fresh lemon juice
1/3 cup plain low-fat yogurt or 1/3 cup buttermilk
1 tablespoon Hellmann's mayonnaise or 1 tablespoon Best Foods Mayonnaise
1 garlic clove, green shoot removed, minced
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 (6 ounce) bag baby arugula

Steps:

Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
Line plates or a platter with arugula, top with the egg salad and serve.

Nutrition Facts : Calories 127.1, Fat 9.1, SaturatedFat 2.2, Cholesterol 187.1, Sodium 112.6, Carbohydrate 3.8, Fiber 0.7, Sugar 2.1, Protein 7.6

HERBED CHICKEN SALAD WITH GRAPES AND TOSSED WALNUTS

Herbed Chicken Salad With Grapes and Tossed Walnuts image

Eat it on a sandwich, in a wrap, or right off your plate. This light, crunchy, sweet-savory chicken salad is full of fresh herb flavor - and nutrients just right for a pregnant woman and her developing baby.

Provided by ElizabethKnicely

Categories Salad Dressings

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 cups cooked chicken, chopped
1/2 red onion, minced
2 cups red seedless grapes, sliced in half
1 1/2 tablespoons fresh rosemary, minced
1 1/2 tablespoons fresh basil, very thinly sliced
1 tablespoon fresh thyme, minced
1/2 cup walnuts, chopped and toasted
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons lime juice
salt, to taste
pepper, to taste

Steps:

Mix all ingredients together and season with salt and pepper to taste. Chill. Serve as a sandwich on multigrain bread with lettuce or on top of a bed of fresh field greens.
VARIATIONS:.
You can substitute almonds or pecans for the walnuts as well as mix in any of your favorite herbs for a flavor that suits you. If you don't have fresh herbs available, dry ones will work too.

Nutrition Facts : Calories 231.2, Fat 12.8, SaturatedFat 2.1, Cholesterol 45.7, Sodium 107.3, Carbohydrate 13.7, Fiber 1.4, Sugar 9, Protein 16.7

EGG SALAD WITH SPRING HERBS

Egg Salad with Spring Herbs image

I'd somehow forgotten about egg salad, but with the spring herbs plentiful in the garden, eggs just coming in with the lengthening days, and some very good bread in the house, egg salad suddenly came sharply into view. I also add a small, finely diced pickled shallot to egg salad just to insert a little zing into the creamy richness of real farm (or backyard) eggs.

Provided by Deborah Madison

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 Eggs, Likely to be on the small to medium size.
1 tablespoon tarragon leaves, minced, Add more to taste.
1 tablespoon chives, finely snipped
1 tablespoon parsley, minced, Lovage works as well.
3 tablespoons mayonnaise
Sea salt
Pepper, freshly ground
1 shallot, finely diced and tossed with a little vinegar
Chive blossoms, If available, not necessary.
Crusty artisan bread, to serve, Optional

Steps:

Cover the eggs with cold water in a saucepan, bring them to a boil and boil for 1 minute. Turn off the heat, cover the pan, and let stand for 5 or 6 minutes, 7 minutes if at high altitude.
Pour off the hot water, rinse the eggs with cool water, then peel and chop the eggs. If you want the zesty hit of the shallot, toss it, once diced, with just a few drops vinegar and let stand for a few minutes. The color will change right away to a soft pink. (If there is excess vinegar, drain it off when you add the shallots to the egg mixture).
Finely chop the herbs and set aside.
Mash the eggs with a fork until crumbly. Add the herbs into the a bowl with the eggs, and add mayonnaise. If you used commercial mayonnaise you might not need much salt. Add the pickled shallot and mix. Taste, add 1/4 teaspoon, then taste again. Season with pepper.
Pile the egg salad into a serving bowl and garnish with chive blossoms, if available, or serve atop thick slices of rustic toast.

SPRING RADISH SALAD WITH EGG AND GARDEN CRESS

Spring Radish Salad with Egg and Garden Cress image

This is a great spring salad with fresh radishes, hard-boiled eggs, and garden kress combined with a light lemon dressing.

Provided by Lena

Categories Fruits and Vegetables Vegetables Radishes

Time 10m

Yield 2

Number Of Ingredients 8

Ingredients

2 bunches radishes, thinly sliced
¼ cup garden cress, or more to taste
3 tablespoons vegetable oil
1 large lemon, juiced
¼ teaspoon salt, or to taste
⅛ teaspoon freshly ground black pepper, or to taste
1 pinch white sugar
2 large hard boiled eggs, sliced, or to taste

Steps:

Combine radishes and garden cress in a bowl.
Combine oil, lemon juice, salt, pepper, and sugar in a cup. Pour over salad and mix to combine. Garnish with egg slices.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 10.3 g, Cholesterol 212 mg, Fat 26 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 4.9 g, Sodium 388.1 mg, Sugar 2.6 g

HERBED EGG SALAD SANDWICHES

Herbed Egg Salad Sandwiches image

Categories Sandwich Egg Herb Quick & Easy Lunch Mayonnaise Spring Sour Cream Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 hard-boiled large eggs, peeled and chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons minced fresh herbs such as parsley, chives, and/or tarragon
1 scallion, minced
2 teaspoons fresh lemon juice, or to taste
1 teaspoon Dijon mustard
a pinch freshly grated lemon zest
8 slices whole-grain bread

Steps:

In a bowl stir together all ingredients except bread with salt and pepper to taste until combined well.
Make 4 sandwiches, pressing bread slices together gently.

Tips:

Use the freshest ingredients possible. This will ensure that your salad is packed with flavor and nutrients.
Don't be afraid to experiment with different herbs. There are many delicious herbs that can be used in a spring salad, so feel free to mix and match until you find a combination that you love.
Hard-boil your eggs ahead of time. This will save you time when you're assembling the salad.
Toast the walnuts before adding them to the salad. This will bring out their nutty flavor.
Dress the salad just before serving. This will prevent the salad from becoming soggy.

Conclusion:

This herbed spring salad with egg and walnuts is a delicious and healthy way to celebrate the season. It's packed with fresh vegetables, herbs, and protein, and it's sure to be a hit at your next potluck or barbecue. So next time you're looking for a light and refreshing salad, give this recipe a try.