Hi everybody, we returned back from our short break last night. We didn’t have much time to relax and it rained a bit but still we roasted our lamb on the spit in the garage. Since early in the morning I’ve been in the kitchen preparing for today as it’s my son’s name day so we are still celebrating St. George’s Day and tomorrow is the birthday of my other son Kyriakos.
I said Christos Anesti (Meaning Christ has resurrected) and is what we say after Easter to announce this happy event to our friends. A confirmation to this statement is “Alithos Anesti” meaning He has truly risen from the dead.
I found a lot of comments on previous posts and thank you all very much for leaving your comments.
I have chosen this salad which is easy to make and a lot of you will have leftover Easter Eggs. This is the salad we used to make on Easter day in Cyprus and apart from being a very tasty spring salad it is also very healthy.
I am submitting this salad to Susan of Food Blogga, who is hosting the event Beautiful Bones, an osteoporosis event. May is National Osteoporosis Awareness month and Susan ha srequested us to prepare a calcium rich recipe.
Vegetables are a good source of calcium but it is better absorbed together with Vitamin D, which can be found in the egg yolks.
The National Osteoporosis Foundation, have updated their recommendations for the intake of both Calcium and Vitamin D the last updating being in 1997.
Susan, although a young woman, is suffering from osteoporosis and decided to host a food blogging event to alert women to the potential risks of osteoporosis and encourage them to take steps to protect their bones at every age so please read her post for more details.
Spring Lettuce and Egg Salad
- 1 Romaine or Cos lettuce (or the core of 3 – 4 tender lettuces)
- 5- 6 spring onions, including some of the green part, finely chopped
- Dill and parsley, as much as you like
- 4 – 5 hard boiled eggs, quartered
- extra virgin olive oil
- lemon juice
- Cherry tomatoes (optional)
Wash, dry and coarsely cut the lettuce and finely chop the remaining herbs.
Quarter the eggs and prior to serving add salt, oil and lemon and mix.