Greens Shamrock Salad Recipes

GREENS SALAD (SHAMROCK SALAD)

Greens Salad (Shamrock Salad) image

I got this recipe from a newspaper a few years ago, made it and been making it ever since. If you love your greens, you'll love this salad. I have also used other greens on different occasions. Your choice on how much mustard you use......... 1 or 2 teaspoons.

Provided by Tisme

Categories Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 bunch thin asparagus spear
150 g sugar snap peas, trimmed
150 g snow peas, trimmed
150 g shelled fresh peas
50 g rocket
50 g Baby Spinach
2 sticks celery, sliced
1 garlic clove
1 tablespoon extra virgin olive oil
2 teaspoons white vinegar
1 -2 teaspoon grainy mustard

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.

LONG LIVE THE IRISH GREEN SALAD!

Long Live the Irish Green Salad! image

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

Ingredients

6 cups mixed greens (or you can use one specific lettuce or greens of choice)
1 medium granny smith apple, unpeeled, diced small (use a small amount of lemon juice or vinegar and toss to stop the browning)
12 -16 asparagus spears (ends trimmed) or 12 -16 asparagus tips (ends trimmed)
of fresh mint, minced (about 2 tablespoons)
2 ounces irish cheddar cheese, cubed small (we love Irish Dubliner)
1 small parsnips or 1 small carrot, peeled and grated
1 -2 large green bell pepper
3 tablespoons raisins (golden or dark, currants can be substituted, too)
1/2 cup whole milk buttermilk
cream, for thinning (optional, if needed)
2 -3 tablespoons apple cider vinegar
2 tablespoons sour cream (or plain yogurt)
salt, to taste
black pepper, to taste

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

Eat Your Greens Salad image

This is Ree's favorite salad to serve at a BBQ. You don't have to stick to these exact ingredients-anything that is green can go in. Switch things up with asparagus, Granny Smith apples or anything else you fancy-as long as it's green!

Provided by Ree Drummond Bio & Top Recipes

Categories appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 cup baby spinach
1/4 cup hummus
2 tablespoons olive oil
2 tablespoons pesto
1 tablespoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon, zested and juiced
4 cups chopped romaine lettuce
2 cups chopped kale
1 cup frozen peas, thawed
1/2 cup grated Pecorino Romano
1/4 cup fresh basil leaves
2 mini cucumbers, sliced into rounds
2 scallions, thinly sliced
1 avocado, diced
1 green bell pepper, finely diced

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.

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