Greens Salad (Shamrock Salad)

Tisme's Note:

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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

DRESSING INGREDIENTS

• 1 garlic clove
• 1 tablespoon extra virgin olive oil
• 2 teaspoons white vinegar
• 1 -2 teaspoon grainy mustard

Directions:

1. Remove woody ends from asparagus and cut into equal lengths.
2. 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.
3. Combine the dressing ingredients, add salt and pepper to taste and mix well through. Pour over salad, and toss.
4. Serve.

Reviews

[Mia #3]

Definitly a very health salad!! I just love salads, could practicly live on them. I didn't change anything in this salad, for the exception that just add in some red onions sliced into rings, just to give it a little more colour. This is a keeper in my book, thanks for posting.

[Chef Angie in Missouri]

Very good! Healthy too! I made double the dressing because it didn't seem like enough and it was still great!

[FoodBooksSangria]

Delicious and good-looking salad--I have made this several times and will keep this one as a regular in our house. Given the salad's eye appeal, it's a good one for serving guests, and I plan to take it to a potluck in a couple of days. I like it as is, with the dressing given in the recipe, while my husband likes to add some balsamic vinegar to the whole thing.