Hearty Winter Salad with Dill Dressing
Very rarely do I want a break from soup when the weather is cold. But, every once in a while it’s ok to take a breather from a steaming bowl of goodness. And I really do love the crunch of raw veggies. I also like how different a salad looks in the winter, compared to summer.
This simple meal starts with some hardboiled eggs. If you’re not in the mood for eggs, you could use tuna as an alternative.
When I was cooking these eggs, I thought I’d try to do them a different way from the way that I always do it, the way that works every time. I’d seen it done differently on TV, or read about it on a blog, or someone said something at some point in life about a different way to hard boil an egg.
Always a sure sign that something will turn out splendidly.
I ended up with soft boiled (aka goopy not fully cooked) eggs. Not at all what I was hoping for. So I returned them to the pot and re-boiled them the way I’d always done it. The way my mom taught me.
They turned out perfectly.
Veggies that I had on hand to go with the eggs: broccoli and radish. You could also use beets, crispy potatoes, peas, carrots, cauliflower, or cabbage.
Since I’m still obsessed with dill, I made a creamy dill dressing. It’s mostly Greek yogurt, because I was almost out of mayo. But, I’m happy with how it turned out, so I wouldn’t change the recipe. But, if you like a little less tang, switch up the proportions to suit your tastes.
This salad was seriously filling, with chickpeas and eggs on there. I made it to go along with the Spaghetti Squash au Gratin that I’d made for lunch the same day, but didn’t end up eating it until dinner, since the Gratin was more filling than I’d expected. As a light dinner, it was perfect (for me anyways). (I keep hitting the caps lock key so it looks like I’m screaming half of each word at you. I must have a rogue pinky finger.) A small portion of each would go nicely together.
So that’s that. Now I can go back to eating soup. 😉
- 4 eggs, hard boiled and chopped (or you could use tuna)
- 1/2 C Greek yogurt
- 2 T mayo
- to taste salt
- 1 T balsamic vinegar
- 1 T fresh dill, chopped
- 1/4 C olive oil
- greens (lettuce, kale, spinach, chard), torn
- 1/2 C broccoli, chopped into small pieces
- 1/4 C radish, very thinly sliced
- (could also add: grated carrots, chopped cauliflower, shredded cabbage, peas, crispy potatoes, beet chips)
- 1/4 C chick peas
- Cook eggs.
- Whisk yogurt through dill. Whisk in olive oil. Taste and adjust seasoning if needed.
- Top greens with veggies, chick peas, hard boiled eggs, and dressing.