Greens Salad Shamrock Salad Recipes

GREEN SALAD WITH DRESSING

Steps:

• Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
• Toss together mangoes, romaine, and cucumber with dressing, to taste.

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.

EVERYDAY GREENS SALAD

Steps:

• For the vinaigrette:
• Combine oil, vinegars, mustard, and honey in a large resealable jar or airtight container; cover and shake vigorously until emulsified, about 30 seconds. Season with salt.
• Do Ahead: Vinaigrette can be made 1 month ahead. Cover and chill. Shake to re-emulsify.
• For the salad:
• Drizzle 3 Tbsp. vinaigrette into a large bowl, coating sides and bottom of bowl. Add greens and herbs (if using). Using your hands, fold greens, working from the bottom, out and up the sides of the bowl, until evenly coated in vinaigrette. Season with salt until greens taste vibrant (you may need to season and toss a few times). Mound salad, higher than wide, on plates or in shallow bowls.

GREAT GREEN SALAD

Steps:

• In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.
• Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.

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.

GREEN SHELL SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a serving bowl; set aside. In a blender or food processor, combine the next 10 ingredients; cover and process until smooth. , Pour over pasta and toss to coat. Sprinkle with Parmesan cheese. Serve immediately.