EGG SALAD...WITH SIMPLE INGREDIENTS

For May, the Expanded Food and Nutrition Educational Program (EFNEP) is highlighting salads.  Our mission is to assist low-income youth and families with young children to acquire knowledge, skills, attitudes, and changed behavior necessary to choose nutritionally sound diets and to contribute to their personal development and the improvement of total family diet and nutritional welfare.

Egg Salad

When you think of salads, traditionally, we picture a bed of lettuce with many delicious vegetables. Salads can be the main dish, side dishes, and desserts. Use the MyPlate guidelines to ensure you have enough variety to cover all of the food groups. Remember, recipes are just guides. Salads are flexible enough for you to add or subtract ingredients to suit your family’s taste preferences. Celebrate Salad Month today and enjoy salad for good health and great flavor while utilizing fresh produce. This “Whip it up Wednesday,” I’m sharing a non-traditional salad with a lot of nutrients.

Serve this creamy egg salad on a bed of lettuce or whole wheat bread for a quick lunch. You can be creative by adding flavorful, lower-calorie ingredients like Dijon mustard, fresh herbs, sweet pickle relish, roasted red peppers, sun-dried tomatoes, cayenne pepper, or curry powder. You can also try a pile of fresh vegetables like tomato, cucumber, or radishes on your open-face sandwich.

Contact me, Nitasha Kearney, at ndkearey@ncat.edu for more recipes and exciting nutritional programs!