Have you been serving the same menu for Easter for more years than you can count? With a few variations from a traditional Easter menu, the celebration will be a memorable one. Tradition is an important part of any holiday. Feature a few Easter favorites and highlight the menu with some Spring-inspired twists to liven up the menu. Most Easter tables will include a honey-baked ham, a roasted turkey or an herbed leg of lamb. A couple unique salads would be welcome additions to your holiday table. Serve Honey Dijon Spinach and Apple Slaw and Roasted Beets with Green Beans and Goat Cheese and they are sure to become new Easter favorites.
Honey Dijon Spinach and Apple Slaw
Try this alternative to traditional cole slaw that includes baby spinach, apples and sunflower seeds tossed with a sweet and tangy dressing.
For the dressing –
3 tablespoons mayonnaise
3 tablespoons sour cream
1 1/2 tablespoons honey
2 teaspoons Dijon mustard
1 – 2 tablespoons half and half or milk
salt and pepper to taste
For the Salad:
8 cups of baby spinach
2 cups of shredded cole slaw mix
1 large apple, julienne
1 small red onion, thinly sliced
1/4 cup sunflower seeds
In a small bowl combine the ingredients for the dressing. Set aside.
In a large bowl, combine the spinach, cole slaw mix, apple, onion, and 3 tablespoons of the sunflower seeds. Set aside.
To serve, toss spinach mixture with the dressing. Sprinkle the remaining sunflower seeds and serve immediately.
Roasted Beets with Green Beans and Goat Cheese
4 beets, trimmed of leaves and stems
1 ½ pounds green beans, trimmed
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
4 ounces goat cheese
Preheat oven to 425 degrees. Place beets in a small baking dish and drizzle with olive oil. Roast for about 45 minutes or until tender. Remove from oven and let cool. Peel beets when cool and cut into large dice. The beets will stain whatever they come in contact with. Wear disposable or rubber gloves to keep your new manicure looking its best.
Bring a large pot of water to a boil. Add green beans and cook for about 3 – 4 minutes until they are just tender crisp. Drain and run under cold water to stop the cooking. Drain and set aside.
In a small bowl combine the balsamic vinegar, mustard oregano, salt and pepper. Whisk in the olive oil to combine. Adjust seasonings. Set aside.
In a large bowl, place the green beans and top with the roasted beets. Drizzle the balsamic vinaigrette over the vegetables. Crumble the goat cheese over the top and serve at room temperature.
For more Easter Menu Ideas, check out our posts from years past. Easter Menu
Amy Casey has had a lifelong love of food. It began at an early age with many hours watching Julia Child on The French Chef and learning to cook from the many fabulous cooks in her family. Her love of food lead her to become a personal chef, and she is the chef/owner of EAT! A Personal Chef Service in northern New Jersey, and also a member of the United States Personal Chef Association. Always wanting to share her love of food, she chronicles her collection of recipes in the blog Dinners for a Year and Beyond.