Shamrock Salad Recipes

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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

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.

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

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.

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