How to make: Ovo-vegetarian lettuce, pineapple and quail egg salad Lettuce, pineapple and quail egg salad

A salad made from salvageable items in the fridge and tossed in a home-brewed dressing. Summery, fruity, citrusy and light. If you don’t have quail eggs, you may substitute hard boiled chicken eggs, sliced or cut into wedges. The yellow pepper rings are totally optional. You may even use your preferred salad dressing.

First let me show you the yellow pepper rings. lettuce-quail-egg-salad2

I bought the jar intending to use the peppers for sandwiches. Then, as I was about to toss my salad last night, I was tempted to add these pickled pepper rings because I didn’t have fresh bell peppers. I should have taken note of the word “HOT” in the red section of the label. They are indeed hot.

The salad still turned out fine but if you have a jar of Vlasic Peppers, the hot variety, and you want to add them to your salad, use sparingly or rinse the peppers in cold water before adding to the salad.


  • 1 head of iceberg lettuce, sliced into strips
    about 2 c. of pineapple bits (I used fresh but you can substitute canned if fresh pineapple is not available)
    24 quail eggs, hard boiled and shelled
    a generously handful of flat leaf parsley, coarsely chopped
    pickled peppers (optional)

    For the salad dressing:

    2 to 3 tbsps. of mayo
    2 tbsps. of honey Dijon mustard
    juice of 1 lemon
    4 to 6 tbsps. of honey


  1. Place all the salad ingredients in a bowl.

    In another bowl, mix together all the ingredients for the salad dressing.

    Pour the dressing over the eggs and vegetables. Toss lightly. Serve immediately.

Cooking time (duration): 5 minutes

Number of servings (yield): 4

Meal type: salad

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