Best 12 Easter Salad Recipes

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Easter Salad, a delightful spring dish, is a vibrant and refreshing celebration of the season's bounty. It's a classic side dish commonly served at Easter gatherings, potlucks, and springtime brunches. This colorful salad showcases a medley of fresh vegetables, fruits, and sometimes even includes a protein source like ham or chicken. Variations of Easter Salad recipes may incorporate hard-boiled eggs, representing new beginnings and rebirth associated with Easter. The crunchiness of fresh carrots, celery, and radishes adds a delightful textural contrast to the juicy sweetness of pineapple and grapes. Some recipes introduce the tangy flavor of oranges or grapefruit segments, while others incorporate the creamy richness of cottage cheese or yogurt-based dressing.

Easter Salad is not just a culinary delight but also a visual feast. Its vibrant colors symbolize the joy and renewal of spring. The bright orange of carrots, the emerald green of celery, and the rosy pink of radishes create a captivating display. Easter Salad's versatility extends beyond its ingredients. It can be served as a side dish, a light lunch, or even as a main course when paired with a protein source. The tangy sweetness of the dressing, often made with mayonnaise, sour cream, or vinegar-based dressing, complements the diverse flavors and textures of the salad components. Easter Salad is a dish that embodies the spirit of spring, offering a refreshing and flavorful experience that resonates with the season's vibrant energy.

Let's cook with our recipes!

EASTER ASPARAGUS SALAD WITH SHRIMP AND CHERRY TOMATOES



Easter Asparagus Salad with Shrimp and Cherry Tomatoes image

This salad is an Easter tradition in our family. The ingredients and flavors say spring, but it is delicious any time of year! Skip the appetizers; the abundance of shrimp make this an appetizer and salad in one. Enjoy!

Provided by Saveur

Time 8h30m

Yield 8

Number Of Ingredients 11

2 cups mayonnaise
¼ cup white wine vinegar
¼ cup chopped fresh dill
2 tablespoons water
1 tablespoon minced garlic
salt and ground black pepper to taste
2 pounds asparagus, cut into 2-inch pieces
2 pints cherry tomatoes, halved
2 (8 ounce) packages mixed spring salad greens
1 pound frozen cooked, peeled and deveined shrimp, thawed
2 large avocados, diced

Steps:

  • Combine mayonnaise, vinegar, dill, water, and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.
  • Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.
  • Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.

Nutrition Facts : Calories 613 calories, Carbohydrate 17.8 g, Cholesterol 131.6 mg, Fat 55.2 g, Fiber 8.6 g, Protein 17.5 g, SaturatedFat 8.3 g, Sodium 460.8 mg, Sugar 4.2 g

CREAMY HERBED EASTER HAM AND PEA PASTA SALAD



Creamy Herbed Easter Ham and Pea Pasta Salad image

Dress ham and peas with a creamy parsley, chive and mint dressing for a pasta salad that sings of spring.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sour cream
2 tablespoons finely chopped fresh chives
2 tablespoons chopped fresh mint
1 1/2 tablespoons fresh lemon juice
8 ounces dried penne or pennette
1 1/2 cups frozen peas, thawed
1 cup diced ham

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, parsley, sour cream, chives, mint, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the ham to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

EASTER FRUIT SALAD



Easter Fruit Salad image

Using pastel marshmallows, both young and old alike are sure to enjoy this colorful Easter fruit salad from Deanna Richter of Elmore, Minnesota. Deanna recommends making this traditional favorite the day before it is served.

Provided by Taste of Home

Categories     Desserts     Lunch     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 9

1 can (20 ounces) unsweetened pineapple chunks
3/4 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 tablespoon lemon juice
1 cup heavy whipping cream, whipped
1 can (11 ounces) mandarin oranges, drained
1 package (10-1/2 ounces) pastel miniature marshmallows
1 jar (10 ounces) maraschino cherries, drained and chopped

Steps:

  • Drain pineapple, reserving juice; set pineapple aside. In a heavy saucepan, combine the sugar, flour, eggs, lemon juice and reserved pineapple juice until smooth. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Cool to room temperature. , Fold in whipped cream. In a large bowl, combine the oranges, marshmallows, cherries and reserved pineapple; fold in cooked dressing. Refrigerate until chilled.

Nutrition Facts :

FRUIT SALAD FOR EASTER SUNDAY



Fruit Salad for Easter Sunday image

This fresh salad is so easy to prepare! Kid friendly too!

Provided by Shastina Blaylock

Categories     Salad     Fruit Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 8

1 cup chopped fresh strawberries
1 cup fresh blueberries
1 Granny Smith apple, chopped
1 Fuji apple, cored and chopped
2 kiwi fruit, peeled and chopped
1 (15 ounce) can crushed pineapple
1 cup red grapes
2 cups lemon yogurt

Steps:

  • In a salad bowl, mix together the strawberries, blueberries, Granny Smith and Fuji apples, kiwi fruit, crushed pineapple, red grapes, and lemon yogurt until thoroughly combined. Refrigerate leftovers.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 34 g, Cholesterol 1 mg, Fat 0.5 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 44.2 mg, Sugar 29.7 g

EASTER FRUIT SALAD



Easter Fruit Salad image

I have served this salad many times and am always asked what the delicious dressing is made from. You can sub strawberries for the grapes if you want. If desired you can add 2 bananas right before serving. Here is the recipe but don't tell.

Provided by aronsinvest

Categories     Fruit

Time 5m

Yield 6 , 6 serving(s)

Number Of Ingredients 6

1 (21 ounce) can pineapple chunks
1 (21 ounce) can peach pie filling
1 (8 ounce) can mandarin oranges
2 tablespoons lemon juice
1 1/2 teaspoons almond extract
2 cups seedless grapes

Steps:

  • Drain pineapple chunks and mandarin oranges.
  • Mix all ingredients together and chill.

EASTER FRUIT SALAD



Easter Fruit Salad image

Make and share this Easter Fruit Salad recipe from Food.com.

Provided by ellie_

Categories     Fruit

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 6

1/2 cup Grand Marnier or 1/2 cup orange juice
2 tablespoons orange marmalade
1/2 cup dried apricot, quartered
1 orange, grated zest and sectioned fruit
1 pineapple, peeled, cored and cubed
4 pints blueberries or 4 pints blackberries

Steps:

  • In a large bowl combine Grand Marnier, marmalade, apricots, orange zest and sectioned oranges and pinepapple. ***Can be made up to 1 day ahead and refrigerated.***.
  • Wash berries, hull strawberies and half. Half anyother large berries otherwise leave whole.
  • Toss berries with marinated fruit. ***Can be prepared up to 1 hour before serving and refrigerated.***.

Nutrition Facts : Calories 153.3, Fat 0.7, Sodium 6.5, Carbohydrate 38.9, Fiber 6.2, Sugar 28.7, Protein 2.2

EASTER POTATO SALAD



Easter Potato Salad image

Make and share this Easter Potato Salad recipe from Food.com.

Provided by cook1000000

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup roasted red pepper, finely chopped
2 tablespoons prepared honey, Dijon or 2 tablespoons brown mustard
2 tablespoons sweet pickle relish
1 tablespoon apple cider vinegar
1 tablespoon fresh chives, finely chopped
2 teaspoons unbleached cane sugar
1 teaspoon garlic, onion or 1 teaspoon kosher salt
1/2 teaspoon celery salt
1 dash black pepper
1 cup celery, finely chopped
1/4 cup onion, finely chopped
5 medium potatoes, cooked cooled and cubed
3 hard-boiled eggs, chopped

Steps:

  • In a large bowl, combine ingredients, except celery, onion, potatoes and eggs, to form a dressing.
  • Add celery, onion, potatoes and eggs and toss gently. Refrigerate for a few.
  • hours. Makes 6-8 servings.
  • * To make this potato salad more creamy mash 1/2 of one.
  • of the potatoes and stir it into mixture.

EASTER SALAD



Easter Salad image

This colorful salad holds some welcome surprises for an Easter celebration: avocado,papaya, assorted greens, red onion, and a Papaya-Citrus Vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

4 ounces mache roots, trimmed
8 ounces assorted baby lettuces, such as oak, Lolla Rossa, and bibb
1 bunch watercress, stems removed
1 large pink grapefruit
1 small avocado, peeled, pitted, and cut into 1/2-inch cubes
1 red small papaya, peeled and cut in half
Papaya Citrus Vinaigrette
1 small red onion, skin removed and sliced into 1/8-inch-thick rounds

Steps:

  • Place mache, all the baby lettuces, and watercress in a large bowl, and toss to combine. Transfer to a serving platter.
  • Cut both ends from the grapefruit. Starting at one cut end, slide a paring knife between the peel and the pulp, removing the entire skin and the outer membrane. Use the knife to lift out the sections. Arrange the sections down the middle of the greens in a row. Place the avocado cubes to one side of the grapefruit sections.
  • Remove the seeds from the papaya, and reserve for vinaigrette. Cut papaya into 1/2-inch-thick slices, and arrange slices on other side of the grapefruit sections. Top with onion rounds. Drizzle the vinaigrette over the entire salad, and serve immediately.

AMISH AFTER-EASTER HARD-BOILED EGG VEGGIE CREAM CHEESE SALAD



Amish After-Easter Hard-Boiled Egg Veggie Cream Cheese Salad image

Got Eggs? Hard-boiled? Have I got a recipe for you! Made originally in the Fifties and still good today.

Provided by Jezski

Categories     For Large Groups

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 7

8 ounces cream cheese, softened
1 cup celery, cut fine
1 cup cucumber, cut fine
1 small onion, cut fine
3 eggs, hard-boiled, cut fine
3 tablespoons mayonnaise
3 ounces lemon Jell-O gelatin

Steps:

  • Mix celery, cucumber and onion together and salt to taste.
  • Dissolve 1 package lemon Jello in 1 cup boiling water.
  • Mix cream cheese and mayo together and add other ingredients. Add Jello last when cool.
  • Refrigerate until set.
  • Cooking time is setting time.

~ EASTER BROCCOLI SALAD ~



~ Easter Broccoli Salad ~ image

This delicious salad I threw together on a whim, and will be one that adorns my Easter table this year. I had some broccoli I needed to use, and this is what became of it. My family loves it. They said to definitely make it again for Easter! Enjoy!

Provided by Cassie *

Categories     Salads

Time 15m

Number Of Ingredients 10

1 bunch broccoli, cleaned and separated
1 pkg (1.0 oz) kraft thick & creamy ranch dip or dressing mix - make according to package directions for the dressing
10 oz frozen peas, thawed
1 can(s) small - sliced water chestnuts
1/2 small onion, chopped
1 c sliced mushrooms - optional
1 tsp salad supreme seasoning - or something similar
few grinds fresh cracked black pepper
6 slice bacon, fried crisp drained and crumbled
1 heaping cup, fresh shredded cheddar cheese

Steps:

  • 1. Mix your dressing & refrigerate until thickened. In the meantime, prepare all remaining ingredients and place in a large bowl. Carefully toss.
  • 2. Once dressing is thickened, blend into the broccoli mixture and gently toss to coat. Keep chilled until ready to serve...
  • 3. So yummy...This dish will be amongst my Easter feast.

DAY AFTER EASTER DAY LAYERED SALAD



Day After Easter Day Layered Salad image

What do you do with all the leftovers from Easter. Heres a recipe that might help. Its qucik & oh so good.

Provided by Vanessa "Nikita" Milare

Categories     Other Salads

Time 1h15m

Number Of Ingredients 7

1 pkg mixed salad greens
6 small tomatoes,chopped
8 kosher dill pickles, chopped
4 hard boiled eggs, chopped
2 c ham, cubed
1 small red onion, chopped
3/4 c peppercorn ranch dressing.

Steps:

  • 1. First place the greens in the bottom of a large salad bowl.
  • 2. Next layer tomatoes, pickles, eggs,ham & onions over the greens.
  • 3. Then spread dressing evenly over the top o f the salad. Refrigerate 1 hour or until ready to serve.
  • 4. Special Tip: As a short cut use a egg slicer to quickly chop the eggs.

EASTER LETTUCE SALAD



Easter Lettuce Salad image

Here's a salad that is so simple yet so tasty, it will impress your holiday guests.-Tammy Myers, Waupun, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings (about 1 cup dressing).

Number Of Ingredients 10

1/2 cup vegetable oil
1/2 cup sugar
1/3 cup white vinegar
1/2 small onion
2 tablespoons mayonnaise
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon celery seed
9 cups torn leaf lettuce
6 hard-boiled large eggs, sliced

Steps:

  • In a blender, combine the first eight ingredients; cover and process until blended. Divide lettuce among six salad plates; drizzle with dressing. Top each with a sliced egg. Refrigerate leftover dressing.

Nutrition Facts :

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and avoid scrambling.
  • Use fresh ingredients: Fresh ingredients will give your salad the best flavor. If you can, try to buy your ingredients from a local farmer's market or grocery store.
  • Don't overcook your vegetables: Overcooked vegetables will lose their flavor and nutrients. Cook them just until they are tender-crisp.
  • Use a light dressing: A light dressing will help to keep your salad from becoming too heavy. You can use a simple vinaigrette or a yogurt-based dressing.
  • Add some crunch: Adding some crunchy ingredients, such as nuts, seeds, or croutons, will help to add texture and flavor to your salad.
  • Serve your salad immediately: Salad is best served immediately after it is made. If you need to store it, cover it tightly and refrigerate it for up to 2 days.

Conclusion:

Easter salad is a delicious and festive dish that is perfect for any Easter celebration. It is easy to make and can be customized to your liking. With so many different variations to choose from, there is sure to be an Easter salad recipe that everyone will enjoy. So get creative and have fun making your own Easter salad this year!

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