Full Recipe
Author
Lauren Van Epps | 2019-04-18
Description
When planning our Easter Feaster this week and considering alternative takes on the traditional Easter dinner, we thought about everything you'd expect to see on the Easter dining table. At my Grandparent's house on Easter, we always had a rack of lamb that seemed to take forever to roast, and with that lamb came the dreaded mint jelly. To this day, just thinking about that mint jelly sends shivers up my spine. So we knew we had to do some take on the rack of lamb and mint jelly. Asparagus was another dish that somehow never seemed to be prepared not quite right (sorry Grandma!), usually droopy and bland, but was a staple for Easter. Thinking of all of these fond memories of Easter egg hunts, mint jelly, and ravenous hunger lead us to the recipe we have for you now, a lovely, vibrant salad featuring the two items that I typically feared, playing off of each other in perfect harmony and accompanying our lamb entreé as a best supporting salad should. We used our Spicewalla Tuscan Seasoning found in the Mediterranean Collection to create a zesty vinaigrette that completes the trifecta of flavours in a fresh and simple way. You'll be craving this salad for days.
