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.
GREENS SALAD (SHAMROCK SALAD)
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
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
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
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.
SHAMROCK CASSEROLE
Make and share this Shamrock Casserole recipe from Food.com.
Provided by VeggieHippie
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook frozen vegetables separately according to package directions. Drain thoroughly.
- Soften cream cheese; combine with mayonnaise and milk to make thin sauce.
- Place vegetables in layers in 8-inch casserole with green pepper slices between layers.
- Pour sauce over vegetables; sprinkle heavily with Parmesan cheese and lightly with paprika.
- Bake for 20 minutes at 350º.
Nutrition Facts : Calories 414.1, Fat 24, SaturatedFat 13.7, Cholesterol 68.5, Sodium 357.7, Carbohydrate 36.8, Fiber 9.4, Sugar 5.3, Protein 15.5
LUCKY LIME SALAD
To start your St. Patrick's Day feast off right, be sure to hand out lucky shamrocks-in the shape of those that top this sweet salad! Making them is merely a matter of cutting gelatin with a cookie cutter. Want to prepare the recipe for another celebration? No problem-just change the cookie cutters to suit the occasion. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve gelatin in boiling water; stir in cold water. Chill until slightly thickened. Meanwhile, in a small bowl, beat the cream cheese, lemon juice and whipped topping until smooth; stir into gelatin. Fold in pineapple. , Pour into a greased 9-in. square dish. Refrigerate until set, about 3 hours. , For shamrocks, dissolve gelatin in boiling water. Pour into a greased 11x7-in. pan. Refrigerate until set, about 3 hours. , Using a 2-in. shamrock-shaped cookie cutter, cut plain gelatin into nine shamrocks. Cut gelatin mixture into nine squares; top each with a gelatin shamrock.
Nutrition Facts : Calories 200 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 93mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
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