Irish Spring Salad With Buttermilk Cream Dressing Recipes

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SPRING SALAD WITH BUTTERMILK CREAM DRESSING



Spring Salad With Buttermilk Cream Dressing image

Per Vegetarian Times, "Many Irish salad dressings are called cream dressings because they include lots of cream. Here, we've lightened the sauce and added whole-grain mustard and buttermilk for extra tang."

Provided by januarybride

Categories     Greens

Time 35m

Yield 2 serving(s)

Number Of Ingredients 12

2 large eggs
6 ounces asparagus, trimmed
1 medium head butter lettuce, leaves separated (4 cups)
1 small bunch watercress, trimmed (1 1/2 cups)
1/2 small cucumber, thinly sliced into half-moons (1/2 cup)
5 radishes, tops removed and cut into quarters
1 1/2 teaspoons finely chopped shallots
1 1/4 teaspoons whole grain mustard
1 teaspoon red wine vinegar
1/2 teaspoon light brown sugar
1 tablespoon low-fat mayonnaise
1 tablespoon low-fat buttermilk

Steps:

  • Place eggs in medium saucepan and fill with water to cover eggs by 2 inches. Bring to a boil, remove from heat, and cover saucepan with lid. Let eggs sit 10 minutes, then remove with slotted spoon and place in bowl of cold water. Remove shells when cool.
  • Bring water back to a boil, and add asparagus. Cook 2 to 3 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into 1/2-inch diagonal slices.
  • To make Dressing: Place shallots, mustard, vinegar, and sugar in small bowl, and stir to combine. Season with salt and pepper. Whisk in mayonnaise and buttermilk until smooth.
  • To assemble Salad: Lay butter lettuce leaves on 2 large plates followed by asparagus, watercress, cucumber, and radishes. Slice eggs into quarters, and arrange on top of Salad. Drizzle 2 Tbs. dressing over each serving.

LONG LIVE THE IRISH GREEN SALAD!



Long Live the Irish Green Salad! image

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

6 cups mixed greens (or you can use one specific lettuce or greens of choice)
1 medium granny smith apple, unpeeled, diced small (use a small amount of lemon juice or vinegar and toss to stop the browning)
12 -16 asparagus spears (ends trimmed) or 12 -16 asparagus tips (ends trimmed)
of fresh mint, minced (about 2 tablespoons)
2 ounces irish cheddar cheese, cubed small (we love Irish Dubliner)
1 small parsnips or 1 small carrot, peeled and grated
1 -2 large green bell pepper
3 tablespoons raisins (golden or dark, currants can be substituted, too)
1/2 cup whole milk buttermilk
cream, for thinning (optional, if needed)
2 -3 tablespoons apple cider vinegar
2 tablespoons sour cream (or plain yogurt)
salt, to taste
black pepper, to taste

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.

IRISH SPRING SALAD WITH BUTTERMILK CREAM DRESSING



Irish Spring Salad with Buttermilk Cream Dressing image

Many Irish salad dressings are called cream dressings because they include lots of cream. Here, we've added whole-grain mustard for extra tang.

Provided by Beth Renzetti

Categories     Lettuce Salads

Time 20m

Number Of Ingredients 16

SALAD
2 large eggs
6 oz asparagus, trimmed
1 medium head butter lettuce, leaves separated (4 cups)
1 small bunch watercress, trimmed (1½ cups)
1 small cucumber, thinly sliced into half-moons
5 medium radishes, tops removed and cut into quarters
DRESSING
1 Tbsp finely chopped shallots
1 Tbsp whole-grain mustard
3 Tbsp red wine vinegar
1 tsp light brown sugar
2 Tbsp mayonnaise
2 Tbsp heavy cream
2 Tbsp buttermilk
salt and pepper

Steps:

  • 1. Place eggs in medium saucepan and fill with water to cover eggs by 2 inches. Bring to a boil, remove from heat, and cover saucepan with lid. Let eggs sit 10 minutes, then remove with slotted spoon and place in bowl of cold water. Remove shells when cool.
  • 2. Bring water back to a boil, and add asparagus. Cook 2 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into ½-inch diagonal slices.
  • 3. To make Dressing: Place shallots, mustard, vinegar, and sugar in small bowl, and stir to combine. Season with salt and pepper. Whisk in mayonnaise and buttermilk until smooth.
  • 4. To assemble Salad: Lay butter lettuce leaves on 2 large plates followed by asparagus, watercress, cucumber, and radishes. Slice eggs into quarters, and arrange on top of Salad. Drizzle 2 Tbs. dressing over each serving.

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