Pretty Easter Basket Salads - WBRC FOX6 News - Birmingham, AL

Pretty Easter Basket Salads

(Source: WBRC video) (Source: WBRC video)

Pretty Easter Basket Salads

Rebecca Gordon Buttermilk Lipstick

makes 6 servings

Crispy Easter Baskets
Lemon-Honey Vinaigrette
1 Tbsp finely chopped toasted pecans
1 1/2 tsp finely chopped fresh parsley
1/4 tsp lemon zest
About 3-oz semi-soft blue cheese
2 cups baby mixed greens

one
Prepare the Crispy Easter Baskets & the Lemon-Honey Vinaigrette as directed.
Set aside.

Toss together the pecans, the parsley & the lemon zest in a small bowl.
Portion 1/2 teaspoonfuls of the blue cheese.
Gently toss around in the pecan mixture.
Roll the cheese into miniature egg shapes.

two
Fill the Crispy Easter Baskets with the baby mixed greens.
Top with the blue cheese eggs.
Nestle the handles between the lettuces.

Place the baskets on serving plates.
Drizzle with the Lemon-Honey Vinaigrette.

Crispy Easter Baskets
makes 6 servings

Egg roll wrappers can be cut & formed into all sorts of shapes.
Make these sweet baskets a day ahead of time.
Follow the instructions to crisp further just before filling, if desired.

7 egg roll wrappers
1 Tbsp olive oil
Kosher salt & fresh ground pepper

one
Preheat the oven to 350 degrees.

Brush 6 egg roll wrappers with oil & sprinkle with salt & pepper.
Place wrappers oil side up in a 12-cup muffin tin, filling every other cup.

two
Bake for 8 minutes or until just beginning to brown.
Remove from the muffin tins.
Invert the baskets & place on a baking sheet.
Bake an additional 5 to 6 minutes or until golden brown.
Cool completely.

three
Brush the remaining egg roll wrapper with oil.
Cut 6 {1/2-inch} strips from the wrapper.
Drape the strips around 1 1/4-inch pieces of foil on a baking sheet.

Bake for 6 to 8 minutes or until golden brown.
Cool the baskets & the handles completely.

Note
To crisp the baskets further before serving...

Preheat the oven to 300 degrees. Turn off the oven.
Place the baskets in the oven for 15 minutes.
Remove and cool completely.

Lemon-Honey Vinaigrette
makes about 1/2 cup

1/4 cup fresh lemon juice
3 Tbsp olive oil
1 small garlic clove, pressed
1 Tbsp honey
Kosher salt & freshly ground pepper

Whisk together the first 4 ingredients in a small bowl.
Season with salt & pepper to taste.

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