Best 4 Herbed Spring Salad With Egg And Walnuts Recipes

**Herbed Spring Salad with Egg and Walnuts: A Delightful Medley of Freshness and Flavor**

Savor the vibrant flavors of spring with this refreshing Herbed Spring Salad, a delightful symphony of fresh, seasonal ingredients that will tantalize your taste buds. This vibrant salad features a medley of crisp greens, tender asparagus, sweet strawberries, and tangy goat cheese, all tossed in a zesty lemon-herb vinaigrette. Hard-boiled eggs add a boost of protein, while crunchy walnuts provide a satisfying textural contrast.

This recipe collection offers two variations to cater to different dietary preferences. The classic Herbed Spring Salad with Egg and Walnuts is a well-rounded dish that combines the goodness of protein, healthy fats, and an array of vitamins and minerals. For a vegan alternative, the Vegan Herbed Spring Salad swaps out the eggs and goat cheese for crumbled tofu and creamy avocado, delivering a plant-based protein source and a boost of healthy fats.

Both variations are easy to prepare, making them perfect for busy weeknights or light lunches. Simply toss the salad ingredients together, drizzle with the tangy vinaigrette, and enjoy the delightful crunch and burst of flavors in every bite. The Herbed Spring Salad is not only a delicious and nutritious meal but also a visually appealing dish that will brighten up your table.

Check out the recipes below so you can choose the best recipe for yourself!

EGG AND HERB SALAD

Egg and Herb Salad image

This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 30m

Yield Serves four to six

Number Of Ingredients 14

Ingredients

8 large eggs, hard-boiled (see below) and finely chopped
1 cup finely chopped fresh herbs, such as parsley, dill, tarragon, chervil or chives
2 celery stalks, finely chopped
1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
Salt
freshly ground pepper to taste
1 tablespoon white wine vinegar or sherry vinegar
2 tablespoons freshly squeezed lemon juice
1/3 cup plain low-fat yogurt or buttermilk
1 tablespoon Hellmann's or Best Foods mayonnaise
1 garlic clove, green shoot removed, minced
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 6-ounce bag baby arugula

Steps:

To hard-boil the eggs, place in a saucepan, cover with cold water and bring to a boil. Cover the pan tightly, and turn off the heat. Let sit for 12 minutes. Fill a bowl with ice water, drain the eggs and chill immediately in the ice water.
Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
Line plates or a platter with arugula, top with the egg salad and serve.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 371 milligrams, Sugar 3 grams, TransFat 0 grams

EGG SALAD WITH SPRING HERBS

Egg Salad with Spring Herbs image

I'd somehow forgotten about egg salad, but with the spring herbs plentiful in the garden, eggs just coming in with the lengthening days, and some very good bread in the house, egg salad suddenly came sharply into view. I also add a small, finely diced pickled shallot to egg salad just to insert a little zing into the creamy richness of real farm (or backyard) eggs.

Provided by Deborah Madison

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 Eggs, Likely to be on the small to medium size.
1 tablespoon tarragon leaves, minced, Add more to taste.
1 tablespoon chives, finely snipped
1 tablespoon parsley, minced, Lovage works as well.
3 tablespoons mayonnaise
Sea salt
Pepper, freshly ground
1 shallot, finely diced and tossed with a little vinegar
Chive blossoms, If available, not necessary.
Crusty artisan bread, to serve, Optional

Steps:

Cover the eggs with cold water in a saucepan, bring them to a boil and boil for 1 minute. Turn off the heat, cover the pan, and let stand for 5 or 6 minutes, 7 minutes if at high altitude.
Pour off the hot water, rinse the eggs with cool water, then peel and chop the eggs. If you want the zesty hit of the shallot, toss it, once diced, with just a few drops vinegar and let stand for a few minutes. The color will change right away to a soft pink. (If there is excess vinegar, drain it off when you add the shallots to the egg mixture).
Finely chop the herbs and set aside.
Mash the eggs with a fork until crumbly. Add the herbs into the a bowl with the eggs, and add mayonnaise. If you used commercial mayonnaise you might not need much salt. Add the pickled shallot and mix. Taste, add 1/4 teaspoon, then taste again. Season with pepper.
Pile the egg salad into a serving bowl and garnish with chive blossoms, if available, or serve atop thick slices of rustic toast.

SPRING SALAD WITH HERBS

Spring Salad with Herbs image

The greens amount to about 14 cups all told, but don't worry: They will disappear in no time. Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.

Provided by Martha Stewart

Categories Salad Recipes

Time 15m

Number Of Ingredients 8

Ingredients

2 heads escarole, trimmed and torn into bite-size pieces
2 heads frisee, trimmed and torn into bite-size pieces
8 Belgian endives, cored and cut into 1/2-inch pieces
2 cups mixed tender fresh herb sprigs, such as tarragon, parsley, dill, and chervil
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 teaspoon sugar
2 tablespoons white-wine vinegar

Steps:

Place escarole, frisee, endives, and herbs in a large bowl. Drizzle with oil; toss to coat. Season with salt and pepper. Sprinkle with sugar, then toss again.
Drizzle with vinegar, and toss. Taste, and adjust seasoning if necessary. Serve immediately.

HERBED EGG SALAD SANDWICHES

Herbed Egg Salad Sandwiches image

Categories Sandwich Egg Herb Quick & Easy Lunch Mayonnaise Spring Sour Cream Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 hard-boiled large eggs, peeled and chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons minced fresh herbs such as parsley, chives, and/or tarragon
1 scallion, minced
2 teaspoons fresh lemon juice, or to taste
1 teaspoon Dijon mustard
a pinch freshly grated lemon zest
8 slices whole-grain bread

Steps:

In a bowl stir together all ingredients except bread with salt and pepper to taste until combined well.
Make 4 sandwiches, pressing bread slices together gently.

Tips:

For the freshest flavor, use spring vegetables that are in season.
To make the salad ahead of time, prepare the dressing and store it in a jar in the refrigerator for up to 2 days. When ready to serve, whisk the dressing and pour it over the salad.
If you don't have walnuts on hand, you can substitute another type of nut, such as pecans or almonds.
Feel free to add other ingredients to the salad, such as crumbled bacon, sliced avocado, or a hard-boiled egg.

Conclusion:

This herbed spring salad with egg and walnuts is a delicious and refreshing way to celebrate the season. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled chicken or fish. With its vibrant colors and flavors, this salad is sure to please everyone at your table.