Description
This salad has all the food groups represented (bell peppers are actually a type of fruit) and would be an adorable addition to an Easter brunch. Garnish with buttered slices of crusty pumpernickel bread.
Ingredients
- 1 egg
- 3 cups romaine lettuce leaves, torn into bite size pieces
- ¼ cup sliced red bell pepper
- 2 tablespoons minced white onion
- ¼ cup ranch salad dressing, or to taste
- ¾ cup alfalfa sprouts
- 1 pinch salt and black pepper to taste (Optional)
- ¼ cup honey-glazed almonds
Instructions
- Place the egg into a saucepan
- and fill with water to cover the egg by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling
- remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water
- then cool the egg under cold running water in the sink. Peel and slice once cold.
- Place the lettuce into a salad bowl
- and sprinkle evenly with the bell pepper and onion; pour the dressing over top. Pull the sprouts apart
- then place on top of the salad into a nest-like shape. Season the egg slices with salt and pepper to taste
- and arrange in the center of the nest with the honey-glazed almonds.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 45 mins
Servings: 4