Ranch Radish Egg Salad Food

EGG AND RADISH SALAD

Steps:

• Mix all ingredients, except dill, and place in a serving bowl.
• Dill is the garnish.

CRUNCHY VEGGIE RANCH EGG SALAD

Steps:

• Place chopped eggs in a medium bowl, and mash gently with a fork until pieces are small and uniform. Add green onions, carrot, celery and peas and toss with a spoon. Top with relish and Hidden Valley® Original Ranch® Dressing and stir. Season with salt and pepper to taste. For school 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.

RANCH EGG SALAD

Steps:

• In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.

SPRING RADISH SALAD WITH EGG AND GARDEN CRESS

Steps:

• Combine radishes and garden cress in a bowl.
• Combine oil, lemon juice, salt, pepper, and sugar in a cup. Pour over salad and mix to combine. Garnish with egg slices.

RADISH POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour.

RANCH-RADISH EGG SALAD

Steps:

• Combine all ingredients except lettuce.
• Serve on lettuce-covered plate.