Trying Out a New Egg Salad Recipe

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Most people probably think that egg salad is egg salad, and pretty much the same where ever you get it. However, there are actually a number of different variations for this salad recipe. Simply searching for egg salad on a recipe website will give you an idea of what is around. Many recipes are very similar with slight variations, however, there are also some with more major variations.

A typical egg salad recipe usually starts with just a few ingredients, mainly eggs, mayonnaise, and mustard (yellow or Dijon). Onion, salt, dill, garlic, and pepper are some of the spices that might also be added. Celery and lemon juice are also common additions.

Less common ingredients for an this salad recipe include such things as cilantro, peas, mushrooms, pimento, shrimp, paprika, avocado, tomato, cayenne pepper, ginger, turmeric, jalapeno, pickles, olives, relish, cheese, red or green bell pepper, basil, cucumber, horseradish, bacon (bits, regular, or Canadian), and hot pepper sauce. As you can see, people tend to add whatever they like and think might taste good for their recipes.

Regular egg salad recipes can be a bit bland, so it is not surprising that some people like to add extra spices and condiments for more flavor. Adding vegetables helps to give it a bit of crunch, which many people like better than just a smooth mushy egg salad. Give it a try and experiment with the different flavors that you like. Those vegetables and foods that you would normally think of as eating with eggs (as a part of an omelet, or as part of your entire breakfast) are good places to start when recreating your recipe.

Although there are some egg salads that you would eat as a side dish on their own, many people use the basic recipe as a sandwich filling. Depending on which variation of this salad you like, you can either keep the additional ingredients chopped larger or smaller. Obviously you don't want huge chunks of things if you are using it for a sandwich filling, but bigger chunks are nice if you are eating your salad as a side or main dish.

Kids Who Won't Eat Vegetables Will Eat This Vegetable-Pasta Salad

Kids are noodle nuts. They will eat spaghetti with tomato sauce, yet shy away from vegetables. Say the word "vegetable" and kids start to make faces. Though middle and high school kids will eat vegetables, they are selective about the ones they eat.

My 15-year old grandchildren (they are fraternal twins) pretend to eat vegetables by moving them around on their plates. What could I do? I combined pasta and vegetables, and added a tangy lemon dressing. The ratio of vegetables to pasta is five to one, and I think that's pretty darned good.

The directions say you should marinate the salad for three hours before serving. The longer pasta marinates the more dressing it absorbs. You may need more dressing than the recipe calls for if you marinate the salad all afternoon or overnight. My grandchildren loved the salad so much they went back for seconds, and my grandson went back for thirds.

This is not an exact recipe and you may play around with it. If you have leftover veggies toss them into the salad. Make the vegetarian version or add your protein of choice (see below). Customize the salad to your kids' tastes. Kids who do not like black olives may eat green. If your kids hate onions leave them out. You may leave out the roasted red peppers and substitute Cheddar for feta cheese.

While the salad tastes good year-round, it tastes especially good in the summer, when fresh vegetables are available, and tomatoes taste like they are supposed to. Vegetable-Pasta salad is the perfect picnic dish. Just remember to keep it cold.

INGREDIENTS

2 cups small pasta (shells, rings, tubes, spirals), cooked

1/2 cup celery, chopped

1/2 cup English cucumber, chopped

1 cup frozen petite peas, defrosted

1 cup shredded carrots (from a bag)

3 scallions (white parts and green), thinly sliced

1/2 cup sliced black olives

7-ounce jar roasted red peppers, drained and chopped

2 tablespoons (or more) fresh basil, cut into narrow strips

4 ounces fat-free feta cheese

Dressing

4 tablespoons fresh lemon juice

3 tablespoons extra light olive oil

1 teaspoon salt-free lemon and pepper seasoning

1/2 teaspoon low sodium salt

Protein of Choice: 1 small can water-packed tuna, or 1 cup cooked shrimp, or 1 cup chicken cut into

bite-size pieces, or 1 cup ham, cut into bite-size pieces

METHOD

Make salad dressing and set aside. Put ingredients into a large bowl. Add your protein of choice and salad dressing. Marinate for at least three hours. Serve on lettuce leaves and garnish with lemon wedges. Makes 8 servings.

Copyright 2007 by Harriet Hodgson

Fruit Salad With a Remarkable Dressing

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It isn't too terribly difficult to make a fruit salad and, when you order one in a restaurant you usually get poppy seed dressing. If you go to the supermarket for help what do you get? Poppy Seed dressing. You can get a little relief by buying or making a raspberry and vinegar combination but that's about it.

This Fruit Salad dressing is mine. I developed it and, although there might be similar dressings I haven't found them. The nice thing about this dressing is that you can fine tune it to your tastes. It can be as sweet or savory as you like it.

First, you have to collect a variety of fresh fruit that pleases you. I like watermelon, strawberries cantaloupe, apple slices, pineapple chunks and seedless grapes but you can throw in some fresh seasonal berries, mango, oranges, grapefruit or whatever. The fruit must be cut into bite-sized pieces.

You will also need a packaged of mixed baby greens but bagged spinach is also good. Place the greens on a nice plate and artfully arrange the fruit on top. You can make one large salad if you like and have your guests ladle out their portions but I think it looks much prettier to have individual portions.

Now, mix together one 8 ounce carton of sour cream (please, please, please do not use low fat sour cream), one and one-half tablespoons of honey and one quarter cup of fresh orange juice or orange juice that has not been re-constituted.

Mix the ingredients together well and then taste. Need it a little sweeter? Add some honey. A little more tart? Add some sour cream. A little thinner for easy pouring? Add some orange juice. Pour gently over the fruit and enjoy.