Greens Salad Shamrock Salad Recipes

SIMPLE GREEN SALAD

Steps:

• Whisk 1 minced shallot, 1 tablespoon each whole-grain mustard and lemon juice, and salt and pepper. Whisk in 1/3 cup olive oil. Toss with 1 torn romaine heart, 1 torn head Bibb lettuce and 1/2 bunch chopped chives.

LONG LIVE THE IRISH GREEN SALAD!

Steps:

• Note: I used leftover roasted asparagus spears from the previous night's dinner. Roasted would be preferred over steaming (my personal opinion.).
• Whisk the salad dressing ingredients together and refrigerate. Best prepared 1 hour in advance of serving.
• Combine the salad ingredients in a bowl except for the bell pepper and raisins. Toss.
• Take a shamrock-shaped cookie cutter and cut out shapes from the green bell pepper. (You may need an extra bell pepper to do this step.) How to: first slice the bell pepper lengthwise from stem to bottom. Remove seeds and membrane. Cut out shapes.
• Divide the salad onto [4] salad plates. Garnish with the shamrock-shaped slices of bell pepper; add the raisins.

EAT YOUR GREENS SALAD

Steps:

• For the dressing: Add the spinach, hummus, olive oil, pesto, honey, salt, pepper and lemon zest and juice to a small blender, then blend until smooth.
• For the salad: Add the romaine, kale, peas, Pecorino Romano, basil, cucumber, scallion, avocado and green pepper to a large bowl. Add the dressing and toss to combine. Transfer to a serving platter or bowl.

GREENS SALAD (SHAMROCK SALAD)

Steps:

• Remove woody ends from asparagus and cut into equal lengths.
• Cook the peas and aspragus in boiling salted water for around 2 minutes or until just tender but still crisp. Do not overcook them and when removed from water refresh them in a bowl of iced cold water. Drain, pat dry and place into a bowl with rocket, spinach and celery.
• Combine the dressing ingredients, add salt and pepper to taste and mix well through. Pour over salad, and toss.
• Serve.

SHAMROCK SALAD

Steps:

• Dissolve one package of Jell-O into 1-3/4 cups boiling water.
• Pour into a shallow pan and chill until firm.
• Cut into shamrocks with a cookie cutter.
• Dissolve the second package of Jell-O into 1-1/4 cups boiling water; chill until partially thickened.
• In a mixer, cream the cheese until smooth.
• Add lemon juice, crushed pineapple with liquid and mayonnaise to the cheese mixture.
• Combine thoroughly.
• Fold cheese mixture into the partially thickened Jell-O.
• Gently fold the chopped pecans and celery into the Jell-O mixture.
• Turn into a 9-inch square pan and chill until firm.
• At serving time, cut salad into 9 squares and arrange on lettuce leaf; top with gelatin shamrocks.

THE GREENEST GREEN SALAD

Steps:

• Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won't stick to a wet snap pea). Cut each pea in half crosswise on the bias.
• In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.