Long Live the Irish Green Salad!

Total Time
15mins
Prep 15 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

  1. Note: I used leftover roasted asparagus spears from the previous night's dinner. Roasted would be preferred over steaming (my personal opinion.).
  2. Whisk the salad dressing ingredients together and refrigerate. Best prepared 1 hour in advance of serving.
  3. Combine the salad ingredients in a bowl except for the bell pepper and raisins. Toss.
  4. 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.
  5. Divide the salad onto [4] salad plates. Garnish with the shamrock-shaped slices of bell pepper; add the raisins.
Most Helpful

Great salad! Although I used green pepper, I didn't cut it into a shamrock. I'm thinking I will for the next St. Patrick's Day! Great combination of ingredients and flavors. Loved the buttermilk dressing. Thank you. Made for CQ 2 - Quebec Candada.

LifeIsGood August 16, 2015