Long Live The Irish Green Salad Recipes
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.
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
IRISH FLAG SALAD
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
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
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IRISH PEA SALAD | SUMPTUOUS SPOONFULS
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Estimated Reading Time 4 mins
- 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.
- In a separate smaller bowl, soak the onion in water for 15 minutes. Drain both very well in a strainer. Dry out the mixing bowl by wiping with a clean towel.
- Once the peas and onions are drained, pour them back into the mixing bowl with the rest of the salad ingredients. Toss gently to mix.
- Prepare the salad dressing in the bowl you soaked the onions in by stirring together the dressing ingredients. Pour the dressing over the salad and gently fold it in until all the veggies are coated. Cover and refrigerate until serving time.
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