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Egg salad is one of those childhood food memories for me. I remember my grandma making it. She had a mustard yellow rotary chopper. She’d put the egg in and turn the crank and these perfect crumbles would come out. Her sandwiches were piled up with greens and tasty bread, so yummy. ☺️ I also loved Dr. Seuss books as a kid. This is a modern spin on egg salad with a bit of whimsy thrown in to pay tribute to some childhood faves.
The word 'Summer' always brings a smile on my face and reminds me of all the beautiful colors that look particularly brighter in this season. I came across this recipe of 'Rainbow Salad' on Instagram by Nandita Iyer, the author of 'The everyday healthy Vegetarian'. Rainbow Salad- The name was so apt, because this is exactly a big bowl of colors. Apart from being so nutritious, all the colors are extremely appealing to the eyes. When I saw the topic of Summer Salads, I immediately remembered Nandita's Salad. The salad is extremely customizable to what you have available in the kitchen and is super easy to make.
This easy to prepare salad is so delicious ans the star of every summer party. It pairs well with balsamic vinegar. The strawberries could be exchanged with other fruits like peaches, raspberries, and even watermelon. Try with cheese, bread and a glas of white wine.
When I heard about the lates handpicked challenge that focused on edible flowers I knew I had to give it a try. This is my favourite salad that I eat almost daily, I know edible flowers would it make it that much more special. Something I'll have to try!
Ingredients: arugula, cherry tomatoes, feta, craisins, avocado, edible flowers
Dressing: olive oil, balsamic vinegar, honey
Beans from around the world. A perfect Italian picnic or celebration featuring ingredients from the Emilia-Romagna region in northern Italy: arugula (known as rucola or ruchetta), Proscuitto di Parma, Parmigiano Reggiano as well as a glass of sparkling Italian Lambrusco wine. Buon Appetito!