Salads for specific holidays are becoming something of a theme around here. It all started with my Thanksgiving salad, which Google liked enough to put it at the top of it’s search results, meaning lots and lots of people make this salad each year for their holiday dinner, and that makes me so happy.

From there, I expanded into Thanksgiving fruit salad, which was also popular. And then I tried my hand at Christmas salad and Christmas fruit salad.

So, it makes sense that today I’m back with, you guessed it – Easter Salad (I did Easter fruit salad also, of course). Serve this with ham with pineapple sauce and mashed potatoes with heavy whipping cream with homemade gravy for my idea of a perfect Easter feast.

Although, just like all of my holiday salads, it certainly isn’t meant to ONLY be enjoyed on that specific holiday.

Like my fried goat cheese salad, think of this more like a Spring salad idea that you can enjoy any time you want this season. It’d also be right at home on a Mother’s Day brunch menu, alongside bacon in oven and vegetarian quiche.

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Well, tomorrow is Valentine’s Day, whatever that means to you. I know some couples use it as an occasion to go out to a fancy dinner, but my husband and I prefer to make a special meal at home.

It’s more affordable, we can wear our pajamas if we want to, and we have a range of options beyond filet mignon from the prix fixe menu at a restaurant. I mean, really – we can make whatever our hearts desire!

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In this monthly series, I commit to cooking whatever is on the cover of Bon Appetit, Saveur or maybe some other food magazine. There’s a reason these particular dishes are on the cover – they’re usually the best recipes in the magazine.

I guess you could say I cooked the Grandma pizza from the cover of Bon Appetit’s October 2014 issue, if you’re willing to overlook the facts that I didn’t make my own sauce, got lazy and didn’t make homemade crust (even though I know how to now, especially for Detroit style pizza), forgot to buy fresh mozzarella and just used the cheap stuff, and only used one type of soppressata.

I mean, sometimes life just happens. Also, many of Bon Appetit’s recipes are simply too complicated for me. And I’m willing to guess that if they’re too complicated for somebody who spends half her day in the kitchen, then they’re probably too complicated for the average Joe. Regardless, the combination of soppressata and fennel on this Grandma pizza was a winner.

Speaking of The Average Joe, I noticed while I was in Italy that there were A LOT of guys named Fabio around. Most of them were just totally average looking. So, I’m thinking that in Italy, The Average Joe = The Average Fabio?

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