Spring is in the air, and that means the tender greens and peas are growing and hitting a farm stand near you. From peas and beans to pasta and lettuces, these salads are perfect for Easter and beyond. Planning a feast? Don't forget the Easter dinner sides and the ham!
"This was a little different, but I thought it was very good. I didn't have spanish peanuts, so I used party peanuts. It was great with these nuts."
-Alice Robertson Cla
"This is just a simple little recipe that is open to all kinds of variations. We sometimes need to get back to basics. This was just good as it is. I will do it again with other add-ons"
-Tebo3759
"For some reason this salad brings back a childhood memory although I don't remember my Mom making it. Anyway it's part salad, part dessert all in one."
-Jan in Lanark
"Made this just as written and it turned out so delicious! It was light and perfect for dinner. I like how versatile it is and you can really add whatever veggies you have on hand!"
-Jonathan Melendez
"I served this to a group. We liked it but you had to eat it fast because it did wilt rather easy. Flavor was good. Try it and see what you think; it is worth trying!"
-Chef Kelci
"So simple, so delicious, so fresh. This is perfect for such a beautiful sunny spring day! I added some fresh ground pepper, used pearl bocconcini for the mozzarella, and vidalia onion for my sweet onion."
-Katzen
"This is wonderful and screams spring! Even my very picky four-year-old approves. This will be on my Easter table this year."
-GingerlyJ
"Excellent just the way it is! Once you have the pasta cooked it's fast to toss together and get ready to chill. My kids and I put a good dent in the bowl. We had along with some crab cakes and it was such a good combination."
-karens2kids
"Made this tonight and it was just delicious! Crunchy and sweet and tangy and light. I used leftover baby bok choy, and peanut oil and seasoned rice vinegar, cause that's all I had, and I can't stop eating this salad. This one's a keeper."
-Gina Farina
"I was able to buy shelled pistachios, so it was a breeze to make. It was made early in the morning so it sat for about 12 hours before eating. It was very well received at the party we took it to."
-DDW7976
"Well, I have to agree with everyone else. This is the best egg salad I've ever tasted. It's also the ONLY egg salad I've ever tasted. I've always been grossed out by the idea of it. Let's just say we all ate it with gusto—even my three-year-old."
-Evil Genius
"Love, love, love this salad! Not too much mayonnaise, lovely crunchy veggies and the dressing is perfect. It's even better the next day. The first time I made this I ate it for lunch for three straight days. Never got tired of it."
-Cher Jewhurst
"Terrific in every way! My wife made this in the morning for an extended family dinner later that day. Cooled down wonderfully in the fridge, and made us all think of summer when we shared it at dinner."
-RedJim
"Love this recipe! I've been making it for about 10 years, and I add chicken to mine—well-seasoned, pan-fried pieces. I pre-mix everything and find that it even tastes better the next day."
-mmeure39
"I was looking for a good pea salad recipe and this is it! Very easy and so good! One thing to remember is to read the recipe; I put shredded cheese in mine the first time, it was too fine. The small, cubed cheese—as the recipe calls for—is much better!"
-Ky Gal
"This is a very pretty salad! Tastes great, too. I used angel hair pasta, but next time I will probably use the rotini for easier mixing. This also made a lot of dressing, which is fine with me since I like my pasta salad drenched!"
-Clovis Ann
"Definitely the classic, old-school Jell-O salad; loved the throwback vibe of the recipe. I used raspberry Jell-O (the superior flavor for this, in my opinion) and small curd cottage cheese."
-Billy Green
"This is the best salad of all time. The dressing is SUPER easy to make and I always have the ingredients on hand. I first had it about a year ago and I've been addicted every since. I like to switch it up and use different types of lettuce."
-danakscully64
"Do not skip the topping! It is what makes this so addictive. I have substituted different nuts, like walnuts and hazelnuts. Just be sure they are toasted first to get the best flavor."
-GinaCucina
"I thought I would add my accolades, this is a perfect potato salad recipe. I changed nothing, other then cooking the potatoes already cut and sliced. Added some nice fresh scallion to the top of decoration, and added celery along with the the dried celery seeds as well. Let sit overnight and this salad can't be beat."
-Andi Longmeadow Farm
"Very tasty. It made a lot, but that just meant that there were leftovers for a few lunches."
-SaffronMeSilly
"I just finished making this salad for tonight's dinner, but I don't think it's going to last that long! I used fresh basil and chopped plum tomatoes, and it's delicious! I keep picking at it, it definitely won't survive until tonight. My poor guests, they'll just have to miss out..."
-Mirj2338
"I might be a little biased since I love dill and celery in my egg salad but hands down on the best recipes out there!"
-Ivansocal
"This was my contribution to Easter dinner and it was very well received. I made this as written except for doubling the amount of strawberries."
-Dreamer in Ontario
"Great recipe. I was given a bunch of fresh Arugula and did not know what to do with it. So I tried this recipe and me and my kids loved it. We have substituted fresh spinach at times. Both versions taste great."
-Christina R.
"This salad is a wonderful combination. I made this as written; just added some sweet onions. I made my own raspberry vinaigrette with a touch of dijon mustard. I think that I could eat this every day."
-Parsley
"Outstanding! I roasted the asparagus with a little olive oil and sea salt (three to five minutes, depending on the size of the stalks), then followed the recipe. Wonderful, fresh taste. This is a keeper, as long as the local asparagus is available."
-pmorgan5
"I have tried different pea salads over the years but never with chopped hard boiled eggs in it. We LOVED it! I didn't have any pimientos on hand so I just omitted them and don't believe it affected this salad."
-Merlot
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