MOA’S FANCIFUL EASTER SALAD

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MOA’S FANCIFUL EASTER SALAD

Spring holiday celebrations emphasize the triumph of life and new beginnings. Eggs have been viewed as symbols of new life often artistically dyed and elaborately decorated since the 13th century. Experience your favorite tradition in a safe and healthy non-toxic way with Moa stained eggs for your festive feasting.

8 eggs boiled
4 capfuls Moa
1 cup Blueberries
14 medium Strawberries
2 teaspoons Turmeric (optional)
4 cups Alfalfa Sprouts
4 cups Radish Sprouts
5 Spring Onions
Edible Flowers
Walnut Oil Vinaigrette

To Prepare Eggs:
Hard boil eggs in water and cool. To achieve the stained-glass effect crack an egg gently on the sides and then roll slowly between paper towels to create a web of cracks all over the surface of the shell being careful not to take off the peeling. Using four tall glasses, or jars, put two eggs in one glass, or jar, about seven inches tall and pour in about one cup of Moa tint to cover the eggs. Cover the glass with plastic wrap, or a lid, and refrigerate 18-20 hours.

MOA Tint:
Blend two capfuls of Moa with blueberries until smooth, adding more Moa if needed to create a thin puree the consistency of whipping cream. This will fill two glasses. Then blend 14 strawberries with the remaining two capfuls of Moa and blend; divide and pour into the remaining two glasses. You may add two teaspoons of turmeric to one of the strawberry blends to make an orange tint. After the eggs are stained, peel, rinse and set aside for the salad.

To Make the Salad:
Chop the spring onions on the diagonal using the green tops. In a bowl, scatter the onions and edible flowers over the sprouts and nestle in the stained glass eggs. This salad is good with a simple oil and vinegar or lemon juice dressing. You can whisk three parts oil to one part lemon juice; salt and pepper.

One Cup Serving: Calories 133; Fat Calories 8; Protein 8 grams.

Tip: Edible flowers can be found in health food stores. You may use garden nasturtiums if they have not been chemically sprayed.

Recipe and photo courtesy of: Chef Nelda of ARIIX Kitchen

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