LONG LIVE THE IRISH GREEN SALAD!
An Irish-inspired salad recipe I tested and assembled for our upcoming annual St. Patrick's Day meal. Use any (mixed) salad greens of your choice. One shamrock-shaped cookie cutter (not too large) is required for this recipe. Feel free to substitute green beans and yellow/wax beans for the asparagus.
Provided by COOKGIRl
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
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.
CLASSIC IRISH SALAD
Provided by Moira Hodgson
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the beets in a saucepan with water to cover and simmer for one hour or until tender. Remove from heat and allow to cool in the liquid. Peel and julienne.
- Break up the heads of bibb lettuce, leaving the leaves whole. Wash and dry. Cut the stems from the watercress; wash and dry the leaves.
- Make the dressing. Mix the creme fraiche, parsley, olive oil and vinegar together and season to taste with salt and pepper.
- To assemble, put whole leaves of lettuce around the outer edges of six individual plates. Place watercress in the middle of the plate and sprinkle the beets on top. Peel the quail eggs and cut them in half. Place the eggs on top and sprinkle with chervil. Drizzle dressing over and serve.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams
THE GREENEST GREEN SALAD
The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this simple, satisfying salad. All the ingredients can be easily found at any grocery store, and the salad will come together quickly in the kitchen, though it looks and tastes like it requires much more effort and time to prepare. Perhaps most happily, even the most discerning critics - the 4-and-under crowd - will delight in its flavor and crunch and politely ask for seconds.
Provided by Samin Nosrat
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
IRISH DUBLINER SALAD
Kerrygold.com and rearranged.
Provided by C G
Categories Lettuce Salads
Time 15m
Number Of Ingredients 12
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.
THREE-GREEN SALAD
For a crisp, refreshing side dish, this tasty salad can't be beat. It's the perfect salad to go with lasagna. -Gina Squires, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (about 3/4 cup dressing).
Number Of Ingredients 20
Steps:
- In a large salad bowl, toss the greens and vegetables. Cover and chill. In a blender, combine all dressing ingredients; cover and process until blended. Pour into a jar with tight-fitting lid; chill for at least 30 minutes. , Shake dressing before serving; pour desired amount over salad and toss to coat.
Nutrition Facts : Calories 136 calories, Fat 12g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 51mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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- Pour the frozen peas in a large mixing bowl and add cool water to thaw them. Stir a few times while you’re prepping the other ingredients to break up any frozen chunks.
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