25 Easter Salad Recipes That Make the Most of Spring Produce

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25 Easter Salad Recipes That Make the Most of Spring Produce1/25 Veggie Chopped Salad 21 Reviews Test Kitchen Approved DAN ROBERTS FOR TASTE OF HOME Skill Level Beginner Total Time 25 min Servings 12 servings Go to Recipe From the Recipe Creator: My husband’s aunt gave me this recipe back in the ’80s, and it’s been a staple at our house ever since. I like to make it a day ahead because some time in the fridge makes it even better. Be sure to save yourself some leftovers, too. —Madeline Etzkorn, Burien, Washington Nutrition Facts: 3/4 cup: 308 calories, 26g

That way, they’ll keep their ideal texture

fat (4g saturated fat), 14mg cholesterol, 357mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 7g protein. With fresh broccoli, cauliflower, celery and salted peanuts, this salad is the ultimate crunchy start to any holiday meal. You can toss the salad in the dressing the night before Easter as a make-ahead option, but wait to add the peanuts until right before you serve. That way, they’ll keep their ideal texture. 2/25 Strawberry Poppy Seed Salad 99 Reviews Test Kitchen Approved GRACE NATOLI SHELDON FOR TASTE OF HOME Skill Level Beginner Total Time 30 min Servings 10 servings Go to Recipe From

Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch

the Recipe Creator: My family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan Nutrition Facts: 3/4 cup: 110 calories, 6g fat (1g saturated fat), 1mg cholesterol, 33mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch. Strawberry recipes are a favorite of mine when spring rolls around. The slightly sweet poppy seed dressing is a nice accompaniment to this fruit-forward salad. 3/25 Deviled Egg Pasta Salad 4 Reviews Test Kitchen Approved CHRISTINE MA

Deviled eggs are an Easter staple, and this egg

FOR TASTE OF HOME Skill Level Intermediate Total Time 30 min Servings 8 servings Go to Recipe From the Recipe Creator: This macaroni salad mixes cooked egg yolks into the mayonnaise dressing to give it that classic deviled egg taste. If your usual macaroni salad includes other veggies, such as sweet red pepper or carrots, feel free to stir them in. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Nutrition Facts: 3/4 cup: 331 calories, 25g fat (4g saturated fat), 150mg cholesterol, 421mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 7g protein. Deviled eggs are an Easter staple, and this egg

salad recipe gives them a major twist

salad recipe gives them a major twist. To make quick work of peeling all those eggs, roll the boiled egg against the counter until the shell has cracked all the way around. It’ll be much easier to peel then! 4/25 Herby Pea Salad 1 Review Test Kitchen Approved DAN ROBERTS FOR TASTE OF HOME Skill Level Beginner Total Time 30 min Servings 8 servings Go to Recipe From the Recipe Creator: We love spring vegetables. One Mother’s Day, I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small

pasta, like acini de pepe, to make it a more robust salad

pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts Nutrition Facts: 3/4 cup: 129 calories, 7g fat (1g saturated fat), 0 cholesterol, 353mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch. This pea salad makes the most of spring produce like leeks, asparagus, chives, parsley and tarragon. The touch of Dijon mustard in the dressing really mellows out the dish. 5/25 Red Potato Salad 14 Reviews Test Kitchen Approved Red Potato and Egg Salad Recipe photo by Taste of Home Skill Level Intermediate Total

The red potatoes really dress it up

Time 40 min Servings 17 servings Go to Recipe From the Recipe Creator: This flavorful red potato salad recipe with egg is the perfect side for summer cookouts. The red potatoes really dress it up. —Margaret Blomquist, Newfield, New York Nutrition Facts: 3/4 cup: 276 calories, 17g fat (3g saturated fat), 69mg cholesterol, 309mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 5g protein. There’s no need to peel the potatoes for this recipe. Just give the red potatoes a good scrub before halving and boiling them. That way, you’ll ensure no dirt or dust makes it in the pot. 6/25

It’s a refreshing accompaniment for any entree

Radish Cucumber Salad 2 Reviews Test Kitchen Approved AUDREY ROMPON FOR TASTE OF HOME Skill Level Beginner Total Time 10 min Servings 2 servings Go to Recipe From the Recipe Creator: I put this cucumber radish salad together with vegetables I had left in my garden. My family liked it so much, I started taking it to community suppers and was often asked for the recipe. It’s a refreshing accompaniment for any entree. —Mildred Sherrer, Fort Worth, Texas Nutrition Facts: 1 serving: 77 calories, 7g fat (1g saturated fat), 0 cholesterol, 143mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g

Diabetic Exchanges: 1-1/2 fat, 1 vegetable

protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable. Radishes have a crisp texture and peppery flavor profile. Paired with cucumber and red onion, they create a simple salad recipe that is incredibly refreshing. 7/25 Amish Broccoli Salad 14 Reviews Test Kitchen Approved Amish Broccoli Salad Recipe photo by Taste of Home Skill Level Beginner Total Time 20 min Servings 8 servings Go to Recipe From the Recipe Creator: This pretty Amish broccoli salad always gets rave reviews when Mom serves it. She fixes it the night before so that the creamy sweet dressing marinates the vegetables. Nutrition Facts: 3/4 cup: 345

It’s gluten-free, too!

calories, 32g fat (9g saturated fat), 39mg cholesterol, 515mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 9g protein. Broccoli isn’t always the most popular vegetable on the dinner table, but the addition of bacon and shredded cheese will make this salad appealing even to the pickiest eaters. It’s gluten-free, too! 8/25 Apricot Fluff 15 Reviews Test Kitchen Approved DAN ROBERTS FOR TASTE OF HOME Skill Level Beginner Total Time 10 min Servings 10 servings Go to Recipe From the Recipe Creator: When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia

salad that I could take to a cookout later that evening

salad that I could take to a cookout later that evening. She shared this recipe with me and it’s become a must-have at every barbecue I attend. It’s sublime with peaches and peach gelatin, too. —Melissa Meinke, Fawn Grove, Pennsylvania Nutrition Facts: 3/4 cup: 225 calories, 3g fat (3g saturated fat), 1mg cholesterol, 57mg sodium, 44g carbohydrate (36g sugars, 1g fiber), 3g protein. In the Midwest, concoctions made with gelatin, whipped topping, marshmallows and apricots do, in fact, count as salads. Vintage fluff salads are great make-ahead sides, as they need a few hours to set up in the fridge.

It’s perfect for potlucks and for those with dietary restrictions

9/25 Vegan Potato Salad Contest Winner Test Kitchen Approved KRISTINA VANNI FOR TASTE OF HOME Skill Level Intermediate Total Time 30 min Servings 8 servings Go to Recipe From the Recipe Creator: Don’t be fooled by the green color—this vegan potato salad is absolutely delicious! It’s perfect for potlucks and for those with dietary restrictions. —Laura Wilhelm, West Hollywood, California Nutrition Facts: 3/4 cup: 235 calories, 15g fat (2g saturated fat), 0 cholesterol, 295mg sodium, 24g carbohydrate (1g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch. This potato salad recipe proves vegan recipes aren’t just for plant-based

When I want a sweeter taste, I use whipped cream instead of yogurt

eaters! The dressing is made with avocado, vegan mayo, herbs and spices, giving it a hearty flavor and creamy consistency. 10/25 Simple Waldorf Salad 3 Reviews Test Kitchen Approved JACKIE ALPERS FOR TASTE OF HOME Skill Level Beginner Total Time 10 min Servings 6 servings Go to Recipe From the Recipe Creator: This is my go-to salad when I need a quick little meal. When I want a sweeter taste, I use whipped cream instead of yogurt. —Wendy Masters, East Garafraxa, Ontario Nutrition Facts: 3/4 cup: 140 calories, 8g fat (1g saturated fat), 6mg cholesterol, 119mg sodium, 17g carbohydrate (12g

sugars, 3g fiber), 2g protein

sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 fruit. To achieve the perfect texture for this Easter salad, use crisp apples without any soft spots. If you’re like me and aren’t a huge fan of mayonnaise, you can replace it with equal amounts of plain yogurt. 11/25 Cabbage and Rutabaga Slaw Test Kitchen Approved JIM WIELAND FOR TASTE OF HOME Skill Level Beginner Total Time 10 min Servings 4 servings. Go to Recipe From the Recipe Creator: This is a favorite crunchy slaw that’s a perfect way to use cool-weather veggies. We love it as a side with

any spicy main dish

any spicy main dish. —Ann Sheehy, Lawrence, Massachusetts Nutrition Facts: 1 cup: 126 calories, 6g fat (1g saturated fat), 0 cholesterol, 144mg sodium, 19g carbohydrate (11g sugars, 3g fiber), 2g protein. Diabetic exchanges: 1 vegetable, 1 fat, 1/2 starch. Those unfamiliar with rutabaga will be pleasantly surprised by its mellow flavor. You can use a store-bought dressing or whip up homemade apple cider vinaigrette, but make sure to let the salad marinate for a few hours in the fridge so the veggies can soak up the dressing. 12/25 Green Beans and Radish Salad with Tarragon Pesto Contest Winner Test Kitchen

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