Irish Flag Salad Recipes

IRISH FLAG SALAD

Irish Flag Salad image

I was deputed to make a salad for a small St. Patrick's Day celebration and found the following through a google search. It has nothing whatsoever to do with Ireland -- other than being the right color scheme -- but it was a big hit! Nice combination of textures and flavors.

Provided by lecole54

Categories Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (6 ounce) package Baby Spinach
2 medium pears, thinly sliced
2 medium oranges, peeled and sectioned
2 tablespoons feta cheese, crumbled
2 tablespoons pistachios, chopped
3 tablespoons canola oil
2 tablespoons orange juice
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon orange zest, grated
1/4 teaspoon salt

Steps:

Divide spinach among four plates; top with pears, oranges, cheese and. pistachios.
Whisk the dressing ingredients; drizzle over salads. Serve immediately.

Nutrition Facts : Calories 235.1, Fat 14.1, SaturatedFat 2.1, Cholesterol 6.3, Sodium 259.4, Carbohydrate 26.9, Fiber 5.7, Sugar 17.8, Protein 4

IRISH FLAG SALAD

Irish Flag Salad image

Pleasing and patriotic, this salad features green spinach, orange fruit and white cheese, mimicking the colors in the national flag of Ireland. It's a refreshing starter to any meal.-Country Woman Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 package (6 ounces) fresh baby spinach
2 medium pears, thinly sliced
2 medium oranges, peeled and sectioned
2 tablespoons crumbled feta cheese
2 tablespoons chopped pistachios
DRESSING:
3 tablespoons canola oil
2 tablespoons orange juice
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon grated orange zest
1/4 teaspoon salt

Steps:

Divide spinach among four plates; top with pears, oranges, cheese and pistachios., Whisk the dressing ingredients; drizzle over salads. Serve immediately.

Nutrition Facts : Calories 212 calories, Fat 13g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 232mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

POTA BRATA (IRISH FLAG SOUP)

Pota Brata (Irish Flag Soup) image

'Brata' is Irish for flag and 'pota' is pot. This winter warming vegetable soup is called flag soup because when you cut the vegetables up it makes the colors of the Irish flag. The French call it 'mirepoix,' the Italians 'soffrito.' Either way, it makes a lovely soup for those chilly winter days. Serve with crusty bread rolls.

Provided by Steo

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
3 large white onions, diced
3 large carrots, diced
3 large stalks celery, diced
6 cloves garlic, chopped
1 ½ quarts vegetable broth
3 tablespoons dried sage
salt and ground black pepper to taste

Steps:

Heat the olive oil in a large pot over medium heat; cook and stir the onions, carrots, celery, and garlic in the hot oil until the onions are translucent, 5 to 7 minutes.
Pour the vegetable stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season with the sage, salt, and black pepper. Reduce heat to low, place a cover on the pot, and cook until the flavors blend, about 1 hour.
Pour the soup into a blender pitcher to no more than half full. Hold the lid of the blender firmly in place. Carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into your serving vessel. Alternately, you can use a stick blender and puree the soup in the cooking pot.

Nutrition Facts : Calories 80.5 calories, Carbohydrate 13.5 g, Fat 2.3 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 385.6 mg, Sugar 6.3 g

IRISH PUB SALAD

Irish Pub Salad image

Categories Salad Cheese Egg Quick & Easy St. Patrick's Day Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 9

Ingredients

1/2 cup regular or low-fat mayonnaise
2 tablespoons malt vinegar or white wine vinegar
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
1 teaspoon whole grain Dijon mustard
2 to 3 teaspoons water
4 cups torn Boston or Bibb lettuce
4 cups selected salad bar ingredients (such as pickled beets, sliced cucumber, diced tomatoes, chopped celery, shredded cabbage and sliced onions)
2 hard-boiled eggs, peeled, sliced
4 ounces cheddar and/or blue cheese, cut into wedges

Steps:

Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season dressing to taste with salt and pepper.
Arrange lettuce on platter as base of salad. Place salad bar ingredients over lettuce in attractive pattern. Top with sliced hard-boiled eggs. Drizzle dressing over salad. Place cheese wedges at ends of platter and serve.

CLASSIC IRISH SALAD

Classic Irish Salad image

Provided by Moira Hodgson

Categories dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 medium beets
2 small heads bibb lettuce
2 bunches watercress
2 tablespoons creme fraiche
1 tablespoon chopped parsley
5 tablespoons extra-virgin olive oil
3 tablespoons herb infused white vinegar (or to taste)
Coarse salt and freshly ground pepper to taste
1 dozen quail eggs, boiled for two minutes
1/2 cup chopped chervil leaves

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

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