If you’re serving a salad at Easter dinner, don’t forget the carrots! This nod to the Easter bunny makes the Easter salad more fun, and the carrots add crunch, plus antioxidants, beta carotene, fiber, potassium, and heart-healthy vitamin K1.

What else should you go into your Easter salad? If you can, find special ingredients (beyond the romaine, e.g.). Some ideas (choose as many items as you like):
 
 
EASTER/SPRING SALAD RECIPE

Ingredients

 
For garnish, you can top each plate of salad with a deviled egg half.
 
Honey Lemon Vinaigrette

 
Preparation

1. MAKE the vinaigrette. First whisk together the lemon juice and lemon zest, honey, and thyme. Then whisk in the olive oil and season with salt and pepper. Set aside.

2. CUT the vegetables into desired sizes. When ready to serve, re-whisk the dressing if it has separated. Drizzle and toss to coat the salad.

[1] These carrots have a red skin, but the conventional orange inside. The yellow slices are takuan, a Japanese yellow pickled radish (photo © Gramercy Tavern | NYC).

[2] You can find bunches of carrots in orange, red, and white yellow at Trader Joe’s, among other stores and farmers markets (photo © The Home Grown Collective).

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[1] Bunny Bars str popcorn bars with an Easter twist (photo © The Popcorn Board).

[2] If you prefer something more sophisticated, here’s a recipe for white chocolate popcorn bark (photo © Urban Accents).

[3] How about an Easter milkshake? Here’s the recipe (photo © Alden’s Ice Cream).

The Easter Bunny delivers more than chocolate and eggs. He delivers these Easter Bunny Popcorn Bars, made by Mrs. Easter Bunny for the whole family (photo #1).

In addition to popcorn and marshmallows, there are crunchy candy-coated chocolate eggs. We’re sending everybody home with zip-top treat bags full of them (get them at Michael’s).

> The history of popcorn.

> The history of Easter candy.
 
 
RECIPE: EASTER BUNNY POPCORN BARS

If you can find colored mini marshmallows, so much the better—especially for the top garnish.

Chocolate lovers can drizzle melted dark, milk or white chocolate over top. (We suggest that you drizzle it over the popcorn, and then press the marshmallows and chocolate eggs into the chocolate drizzle.)
 
Ingredients For 16 Servings

 
Preparation

1. GREASE and line a 13-x-9-inch baking pan with parchment paper.

2. MELT the butter in a large saucepan set over medium-low heat. Stir in 3 cups of marshmallows and the vanilla until melted. Remove from the heat.

3. IMMEDIATELY STIR in the popcorn until well coated. Press into the parchment line pan and smooth the top with a greased spatula.

4. IMMEDIATELY SPRINKLE with the remaining marshmallows, miniature eggs, and sprinkles. Press the toppings lightly to adhere to the popcorn layer. Optionally drizzle with melted chocolate. Let stand for about 30 minutes or until set.

5. CUT into bars. Store in an airtight container.
 
 
MORE FUN EASTER RECIPES

How about some pecan potato salad for National Pecan Day, April 14th? Idaho® Potatoes roasted until crispy then tossed with toasted, herbed pecans and a honey mustard pecan dressing.

Pecans add crunch, flavor, and protein, and the three different types of potatoes add visual appeal.

This potato salad is packed with flavor and has just a little cayenne spice.

The recipe was developed by Cheryl Bennett of Pook’s Pantry for the Idaho Potato Commission.

Check out her website for more delicious recipes.

National Potato Day is August 19th.
 
 
> The history of pecans.

> The history of potatoes.

> The history of potato salad.

> The different types of potatoes.
 
 
ROASTED IDAHO POTATO SALAD WITH HERBED PECANS
& HONEY MUSTARD DRESSING

While the recipe is meant to be served warm, the chilled leftovers are delicious, too.
 
Ingredients

 
For The Honey Dijon Cressing

 
Preparation

1. PREHEAT the oven to 350°F. In a medium bowl, toss potatoes with the canola oil, 1 teaspoon salt, and pepper.

2. LAY the potatoes out in a single layer on a baking sheet and roast for 45 minutes, until crispy and browned.

3. LAY the pecans on a separate baking sheet and toast in the oven for 8 to 10 minutes. Keep an eye on them, as they can quickly go from toasted to burnt.

4. TOSS the warm, toasted pecans with butter, brown sugar, cayenne, and rosemary. Set aside.

5. MAKE the dressing. In a food processor or blender, combine all the ingredients and blend until smooth. Set aside.

6. COMBINE the roasted potatoes, herbed pecans, and dressing. Toss to coat evenly with dressing. Serve warm.

[1] Warm potato salad with herbed pecans (photos #1 and #2 © Cheryl Bennett | Pook’s Pantry | Idaho Potato Commission.

[2] The salad is dressed with honey mustard salad dressing, a fan favorite.

[3] Pecans, delicious for snacking and in recipes (photo © The American Pecan Council).

[4] Baby purple potatoes (photo © Melissa’s Produce).

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