The night before Easter, create an array of colorful salads, which is perfect for having everything prepared for lunchtime after sunrise services. Also, extra friends, relatives, and neighbors can pop in for a fun gathering and the multi-selection is sure to please. This concept of creative deli style cuisine, if kept refrigerated, will keep those left-overs going for late arrivals or snacks. Begin with protein selections which include smoked salmon and canned red salmon. Smoked salmon can be removed from the wrapping and plated onto a glass platter early. I like to lightly seal the smoked salmon with olive oil and then cover it with plastic wrap for refrigeration. (Don’t add the squeezed lemon juice and/or capers until right before serving.) For canned red salmon, debone the fish and flake the fish with a fork. Add a tiny dash of lemon juice and liquid smoke. Add chopped boiled egg white only. Add a dollop of sour cream and then mayo until mixed. Seal tightly and refrigerate until ready to serve. The third protein for this springtime salad array is chicken salad. A fresh whole roasted chicken can be purchased at the grocery store. Simply, debone the fresh cooked chicken and add, little by little, mango chutney. Then, add a light amount of mayo to mix. Seal the chicken salad tightly and refrigerated until ready to serve. The fourth protein selection is thin sliced deli smoked turkey that encases canned asparagus. Just drain the can of asparagus and roll 2 to 3 stalks in a slice of the turkey. Line up with turkey rolls and seal tightly for refrigeration. Just prior to serving, top with aioli or mayo sprinkled with paprika. Continue with the culinary painting palette. Try my marinated green bean salad with 2 cans of French green beans, 2 cans of tender peas, a sprinkling of diced pimentos mixed with 1 cup of olive oil, ¼ cup of sugar and ¼ cup of balsamic vinegar. Mix the olive oil, sugar, and balsamic vinegar first and vigorously. Then, add the drained vegetables and refrigerate. Deviled eggs and a starch are needed and a potato salad is expected with this concept. I prefer a German style potato salad, without any mustard. You may have a family favorite. My secret is to add chopped basil instead of parsley. The flavor is delightful and the pleasing factor is high. Peel, dice, and boil red new potatoes, without undercooking or overcooking. Let the drained cooked potatoes cool completely. Add sweet pickle relish first. Then add salt, pepper, chopped pimentos, and chopped basil with a gentle hand mix (with a glove on). Then, little by little, add mayo to the right consistency. You never want to mix a potato salad with a metal spoon, unless you want mush…From this planning point, create a dessert selection and add extra salads based on the number of guests. A mixed green salad with fresh blueberries and strawberries is fast and easy. Just wash to the fruit and keep the washed lettuce is sealed bags, chilled, until ready to serve. Seasonal favorites tend to be carrot salad and beet and goat cheese salad. Set your table or buffet area the night before, with utensils for each dish. And now just enjoy the moment with plenty of time for the egg hunt, too! © Kelly McBride Loft