Easter recipe - salad

Hello !

 Here I give you recipe for salad which is ideal to deviled eggs that we made recently. I hope that you curious about this dishes taste. Let's celebrate easter with tasty meals. 

Spring salad with homemade ranch

Ingredients:

- 250 g fresh packed mix salad 

-  chopped carrots , onions, red peppers, cabage, cucumbers, cherry tomatoes

- if you like add a little bit of protein for example : cooked chicken, white beans or lentils.

- for seasoning add pits and sunflower or hemp nuts. Nuts also are a great topping

Dressing:

- 1 cup light mayonnaise 

-1/2 cup greek yougurt

- 3 tablespoons olive oil

- 1 tablespoon garlic powder

-  a little bit of parsley, chives, dill

- crumped ground black pepper

Making:

Chopped a little bit your salad, add carrots, sliced onions, cabage, cucumbers, cherry tomatoes and the proteins.

take the pan and toast the nuts and top with it salad. 

To make this dressing add everything  into gravy boat and then mix it all together. Serve salad  with deviled eggs and sauce. 

Thanks for reading. Maggie

Easter recipe - eggs

 The spring is coming so this is the time for making special dishes like easter eggs. Here I give you one of many variants with this product.

1. Deviled Eggs with Bacon and Chives

Ingredients:

- hard boiled eggs 

- 1 tablespoon mustard Dijon

- 1- 2 tablespoon lemon juice

- salt and black pepper to taste

-  1 table spoons garlice olive oil

-  2 tablespoons of : crumbled cooked backon, snipped chieves, sliced olives, chopped roasted red peppers

Making:

Peel softly every eggs, and cut them into halves. Then add egg yolks into mixing bowl. Add mustard, olive oils, lemon juice, salt and pepper to egg yolks. Mash with fork until creamy. If needed, add water to thin, one teaspoon at a time. Taste and adjust seasonings. Fill egg whites with yolk mixture and top generously with backon, chieves, olives and peppers. 

If you like serve eggs till they are warm or cold from fridge. They also taste good with a fresh salad. Like this which recipe for I'm writing in next post. So stay here. :)

Thank for reading. Maggie