Hello! I hope everyone is having a great day! Although it certainly doesn’t look like it here in Minnesota, spring is around the corner. Not only is spring on it’s way, but Easter will be here before we know it. So Easter menus and plans need to be made as soon as possible. Since winter has seemed far too long this winter, I wanted something fresh. But days get so busy around Easter, so I need something I can make the night before. And of course the easier the better. So I decided to add two salads to my Easter menu: a Napa cabbage salad with ramen crunch and a broccoli and bacon salad.
While these are two very different salads, they can both delicious and can be made ahead. The blend of crisp Napa cabbage and crunchy toppings is a delight for Easter. Oh the other hand, there is a blend of crunch and creaminess in the broccoli and bacon salad. The sweetness of raisins adds another yummy layer this salad that your Easter guests will devour.
First there is the cabbage ramen salad.
This crisp salad is great basic salad but can also be added to as you want. For this salad you will need:
- 1 head of Napa cabbage
- 4 green onions
- 1 package of uncooked ramen
- ½ cup almonds
- ¼ cup sesame seeds
- 3 tablespoons vinegar
- ½ cup oil
- 2 tablespoons sugar
- ½ teaspoon pepper
Those are all the essentials you will need. This is a great basic salad and lends itself well to experimenting with additional veggies and kinds of vinegar. You could even use some red cabbage for a nice shot of color as this salad is a bit monochromatic.
Begin by thinly chopping about 3/4 of the head of Napa cabbage. The last 1/4 tends to be too crunchy for my taste. Next chop off the ends of the green onions. Finely chop the rest of the green onions finely and toss with the Napa cabbage.
Set the greens aside so you can mix up your dressing. In a resealable jar pour in your oil, vinegar, sugar, and pepper. Then give it a good shake. And you have a basic salad dressing. 😀
If you are making this the night before, tightly wrap your bowl of cabbage with plastic wrap. Reseal your jar of salad dressing and stick them both in the fridge.
You can also make the ramen crunch topping beforehand. Just store it in an airtight container until you need it.
Start by toasting the sliver almonds for five minutes in a 350° oven. Next use your hands to crumble the uncooked ramen. I wouldn’t recommend using a food processor because that tends to chop the ramen too fine. You want a nice crumble to top your salad. Mix the toasted almonds with the crumbled ramen and the sesame seeds in a bowl. And you’ve got your topping.
Mix the cabbage, dressing, and topping together and serve.
This salad is wonderfully crisp and crunchy. You can also easily add your own spin to this simple salad with a variety of vegetables. You could even substitute the white vinegar for apple vinegar or rice wine vinegar. Both would be great variations to this salad.
I’ll definitely be making this salad again. So I’ll keep you updated on any variations that I try out.
Next there is the creamy and delicious broccoli and bacon salad.
There are many variation of this salad, but I thought I’d give you mine. Because bacon…I think that’s enough said. 😉 For this delightful salad you will need:
- 4 bunches of broccoli
- 1 lb of cooked and crumbled bacon
- 4 stocks of celery
- 3-4 green onions
- ½ cup raisins
- 1 cup mayonnaise
- ½ cup sugar
- 1 tablespoon white vinegar
This is also a pretty simple salad, but it’s also delicious. Make this salad a few hours ahead and let chill in the fridge before you eat. It’s even better to make it the day before.
Begin by making the dressing. Thoroughly combine the mayonnaise, vinegar, and sugar in a medium bowl. Cover and stick in the fridge until your ready to mix the salad.
Next chop the broccoli florets off the stock and in half if you need to. Put all the florets in a large bowl. Then chop the celery to your desired fineness. I’m not a huge celery fan so I chop the stocks rather finely. Feel free to chop them thicker or even add more celery if you love it. Next cut off the ends of the onions and finely chop the rest.
Add raisins, onions, celery, and crumbled bacon to your broccoli florets and mix together. Grab your dressing and pour that over. Mix everything thoroughly together. Cover and refrigerate for at least a few hours. When you are ready to serve give it a good stir and enjoy.
This creamy salad is both colorful and yummy. It actually reminds me a little of a cold potato. But the broccoli instead of the potatoes makes it a healthier option. It also keeps quite well in the fridge. So if there happen to be any leftovers, you can enjoy it again the next day. Just remember to keep it cold. Luke warm mayo is never good. 😛
There’s a bit of chopping involved in cooking, especially when making salads. If you are looking for a new set of quality knives that looks great too, check out this seven piece rose gold colored set available at Heartland America.
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Thank you for stopping by the blog on this pre-spring day. I hope you enjoy the salads and are very careful when chopping up some delightful dishes. Next time we will be continuing preparing for Easter with some DIYs. That’s right there will be more than one. So check back and remember you are always welcome at Home with Heartland.