Irelands Simple Green Salad For 2 With Light Lime Vinaigrette Recipes

SIMPLE GREEN SALAD AND VINAIGRETTE DRESSING

Steps:

• Place all of the vinaigrette dressing ingredients into a small jug or jar and whisk together for a few seconds, until combined.
• Place all of the salad ingredients into a large serving bowl and toss together.
• Serve the salad dressing with the salad.

LIME VINAIGRETTE

Steps:

• Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.

IRISH DUBLINER SALAD

Steps:

• 1. Whisk the vinaigrette together in a glass prep bowl. Set aside for 1 hour. Taste test first.
• 2. Coarsely chop the butter lettuce and place in a large shallow bowl or on a platter.
• 3. Arrange the beets, Dubliner cheese, cucumbers, carrots, cucumber slices and herb around the lettuce.
• 4. Lightly drizzle with the vinaigrette.

IRELAND'S SIMPLE GREEN SALAD FOR 2 WITH LIGHT LIME VINAIGRETTE

Steps:

• Prepare the salad dressing by whisking all ingredients together. Best prepared at least 1 hour in advance. Yield: approximately 1/4 cup.
• Place the spinach leaves in an attractive wide salad bowl.
• Arrange the tomatoes around the edges. Arrange the onion, cucumber, too in little mounds around the edge of the bowl. Toss in the celery.
• Grate the carrot and place in in the center of the salad. Top with the basil, if using.
• Serve dressing on the side and lightly drizzle.
• Meal suggestion: Salad, corn on the cob, fresh fruit and crostini.

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.

GREEN SALAD WITH DILL VINAIGRETTE

Steps:

• In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
• Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
• When you're ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
• Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.