Greens Salad Shamrock Salad Food

SPRING GREENS SALAD WITH TRADITIONAL RANCH DRESSING

Spring Greens Salad with Traditional Ranch Dressing image

Provided by Nancy Fuller

Time 20m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon thinly sliced chives
1 tablespoon roughly chopped fresh parsley
2 cloves garlic, finely minced
2 bunches pencil-thin asparagus, woody ends trimmed, stalks cut on the bias into 1/2-inch pieces (3 to 4 cups)
3 cups spring lettuce mix
3 cups baby spinach, stems removed
1 cup watercress
2 shallots, thinly sliced into rounds
1 pint grape or cherry tomatoes (multi-color if available), halved
Kosher salt and freshly ground black pepper

Steps:

For the ranch dressing: Place the mayonnaise, sour cream, buttermilk, vinegar, mustard, chives, parsley and garlic in a bowl; whisk until completely combined. Refrigerate, covered, until ready to serve.
For the salad: In a large bowl, toss the asparagus, lettuce, spinach, watercress, shallots and tomatoes together. Season with salt and pepper. Drizzle with ranch dressing and serve.

SHAMROCK SALAD

Shamrock Salad image

A diabetic recipe I found on the dLife web site. Change the flavor of jello and cookie cutter you use and you have a Valentine, Halloween or a Christmas salad. I can even see this used for a baby shower and use a baby bottle cookie cutter. Use your imagination for the celebration you want to use it for.

Provided by Charlotte J

Categories Cheese

Time 20m

Yield 9 serving(s)

Number Of Ingredients 9

Ingredients

2 (5/8 ounce) packages sugar-free lime gelatin, divided
1 3/4 cups boiling water (for 1st pkg Jell-O)
1 1/4 cups boiling water (for 2nd pkg Jell-O)
6 ounces low-fat cream cheese, room temperature
1 tablespoon fresh lemon juice
1 (8 1/2 ounce) can crushed pineapple in juice, undrained
1/2 cup reduced-fat mayonnaise
1/2 cup pecans, chopped
1/2 cup celery, minced

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.

SWEET AND BITTER GREENS SALAD WITH GORGONZOLA BLUE CHEESE DRESSING

Sweet and Bitter Greens Salad with Gorgonzola Blue Cheese Dressing image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 heart romaine lettuce, chopped
1 bulb endive lettuce, chopped
1 bunch watercress, trimmed, 1 to 1 1/2 cups leaves
1 cup walnut pieces, toasted
1/3 cup extra-virgin olive oil, eyeball it
2 tablespoons red wine vinegar
1/2 cup Gorgonzola
1 pear, sliced
Salt and pepper

Steps:

Combine the lettuce and walnuts. In a small bowl, whisk oil into vinegar. Stir in the cheese and pear slices. Toss salad and season with salt and pepper, to your taste.

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.

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