Recipes & Food Styling

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.