A filling lunch salad for a warm day. When I was kid, my Mom made this a lot after Easter, it’s a good way to use up all the pretty Easter eggs. I am sure she still makes it, I am just not there to enjoy it that often 🙁 Over time, I have changed things around a bit, so for one I do not always use her creamy dressing, here I just made a simple vinaigrette but it would sure would be awesome with Sour Cream Chive Dressing or Greek Feta Dressing! I also started adding part of an orange, to pep it up a bit, and really like it. Add a bit of the orange juice from peeling and cutting the orange to your dressing.
In my parents garden, we used to grow our own Nüssli Salat. In the early spring, and when we were going to get snow or a hard frost, my Dad would cover it with burlap bags. Wait, I am thinking, not totally sure on this, but I think, he grew the stuff covered with bags all winter long… Hmm will have to check on that next time I talk to ‘Switzerland’, it might be that I was just a kid making winter looooonger than it needed to be in my Mom’s eyes. (My Mom did not really appreciate winter as much as I did)
Per person you will need:
- a good plate full of Nüssli Salat, Mâche (Corn salad or Lambs lettuce)*
- 2 hard boiled eggs
- 1/2 orange, peeled pitted and sliced crosswise into rounds
- 2-4 tablespoons of your favorite dressing (vinaigrette shown here)
* If you can’t find this delicious lettuce, it’s usually available in the winter and early in the spring, anything with some substance could be substituted
Arrange on platter and off you go!
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