Easter Petal Salad Recipe


Preparation Time20 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientInterest Group


 Hard cooked eggs7 , shelled
 Food coloring1 (Green, red and yellow)
 Boston lettuce head1
 Green pepper1 , halved, seeded, and cut in strips
 Bacon slices6 , diced and crisply cooked
 Dill pickles2 Cup (32 tbs), roughly chopped
 Dill pickle juice1⁄4 Cup (4 tbs) (more to taste)
 Canola oil1⁄4 Cup (4 tbs)
 Fresh dill sprig3


To make the Dill Dressing:
1. In a blender blend all the ingredients to make dill dressing and chill for about 2 hours.
2. Set aside 1 of the hard-cooked eggs for garnish.
To tint the eggs:
3. Into 3 custard cups pour cold water to fill each 3/4 full, tint water green, red and yellow with a few drops of each food coloring so that the water is a few shades darker than you wish eggs to be.
4. Place 1 egg in each cup and let it stand, turning several times for even coloring, a few minutes or until delicately tinted.
5. With a slotted spoon Lift out the eggs and drain on paper toweling.
6. Repeat with remaining eggs, place all in a bowl, cover and chill.
7. Break lettuce into bite-size pieces.

8. In a shallow large bowl, combine the broken lettuce pieces with green-pepper strips.
9. Sprinkle with cooked bacon and stand tinted eggs around edge.
10. Make 6 cuts lengthwise in saved egg with a sharp-tip knife, starting at pointed end and cutting not quite to bottom.
11. Fold "petals" back carefully and remove yolk and place white in center of salad, spreading "petals" flat.

12. Press egg yolk through a sieve into center and serve with dill dressing.