VERONICA HINKE

author • speaker • journalist • coach

Recipes & Food Styling

For Easter, a salad as big and colorful as your bonnet!

Mar 28, 2021 | Food Styling, Recipes, salads

For Easter, a tossed salad that is as big and colorful as your bonnet!

Happy Palm Sunday! Here is some inspiration for next weekend- from the kitchen and also from some of my favorite scenes from the Easter Parade in NYC in 2015! Growing up, Easter 🐣 was always ham and fancy cottage cheese and pretty  molded Jell-O salads, but it’s fun to stretch out of old routines! This tossed salad 🥗 is as big and colorful as your Easter bonnet! 

The fennel at Whole Foods in Naperville was so fresh and pretty; I cut it thinly and used the fronds and stalk. Amazing anise-y flavor and an added texture that puts this salad over the top. I used some of my new Meyer Lemon Extra Virgin Olive Oil by Suzanne Somers. Here is the recipe for the dressing: 

Meyer Lemon Salad Dressing

4 tablespoons Meyer Lemon Extra Virgin Olive Oil by Suzanne Somers

2 tablespoons vinegar

1 tablespoon of fresh lemon juice – about 2 lemons

2 garlic cloves, finely chopped

1 teaspoon pink Himalayan sea salt

1 teaspoon freshly ground black pepper

Shake and pour over salad; toss salad. Better if dressing sits for at least a few hours before putting on salad.