Crunchy Veggie Ranch Egg Salad
Life has been a bit hectic recently and now that things are starting to normalize it time to blog again. I have a lot of catching up to do – have missed keeping up to date with
fellow bloggers posts. With needing to focus on a healthier eating lifestyle I
have been doing some research and have come across some very interesting ideas
which I would like to share with you.
This recipe for the crunchy veggie ranch egg salad from the food network appealed to me because of its interesting flavours and textures – it’s easy to make and is healthy.
It’s the first time that I have heard of Ranch dressing – it is made using mayonnaise, yoghurt and buttermilk – I have included Ina Garten’s recipe for the Ranch dressing
Ranch dressing has been the best-selling salad dressing in the United States United since 1992, when it overtook Italian dressing. It is also popular as a dipping sauce.
CRUNCHY VEGGIE RANCH EGG SALAD
- 6 hard-boiled eggs
- 2 spring onions, chopped, greens only
- 1/2 small red pepper, finely chopped
- 1 carrot, peeled and finely chopped
- 1 large celery stalk, finely chopped
- 1/2 cup peas, cooked and cooled
- 2 tablespoons sweet pickle relish
- 1/3 cup Ranch Dressing
- Salt and pepper
Place spring onions,carrot, celery and peas in a bowl and gently mix with a fork
Season with salt and pepper to taste.
For lunch: pack in small reusable container
with a side of whole grain crackers or melba toasts for dipping, spreading, or
scooping. Or make it into a sandwich with whole grain bread.
- 3 spring onions, white and green parts, chopped
- 1/2 cup chopped fresh basil leaves, lightly packed
- 2 tablespoons freshly squeezed lemon juice
- 11/2 tablespoons Dijon mustard
- 1 tablespoon good olive oil
- 2 garlic cloves, chopped
- 2 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 cup good mayonnaise
- 1/2 cup Greek-style yogurt
- 1/2 cup buttermilk, shaken
Place the spring
onions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the
bowl of a food processor fitted with the steel blade.
Puree for 15 to 20 seconds to make a smooth
Add the mayonnaise, yogurt, and buttermilk and
blend until smooth.
Transfer the dressing
to a container, cover, and refrigerate for 1 hour for the flavors to develop.