Shamrocksalad Recipes

GREENS SALAD (SHAMROCK SALAD)

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.

GREENS SHAMROCK SALAD

Steps:

• Wash and then remove woody ends from asparagus and cut into equal lengths. Cook peas and aspragus in boiling salted water for around 2 minutes or until just tender but still crisp. Do not overcook them. When done, remove from water and refresh them in a bowl of iced cold water. Drain, pat dry and place into a bowl with arugala, spinach and celery. Combine dressing ingredients, add salt and pepper to taste and mix well through. Pour over salad, and toss. Serves 4

SHAMROCK SHAKES

Steps:

• Blend ice cream, milk, mint extract, and food coloring together in a blender until smooth.
• Drizzle chocolate syrup around inside walls of 2 tall glasses; pour shake into glass. Top with whipped cream and green decorator sugar.

SHAMROCK SALAD

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.

LITE SHAMROCK SALAD

Steps:

• Drain the pineapple, pouring the juice into a 1 cup measure. Add enough water to bring the volume up to 3/4 cup. Set aside. Place the gelatin in a large heat-proof mixing bowl. Add the boiling water and stir until gelatin is dissolved. Add 1/2 cup of the reserved pineapple juice and stir well to mix thoroughly. Place the bowl in the refrigerator and chill for about 30 minutes, or until the gelatin is the consistency of raw egg whites. Place the cream cheese in a medium mixing bowl and beat until smooth. Beat in remaining 1/4 cup pineapple juice and set aside. After the gelatin has chilled to the proper consistency, beat the gelatin with an electric mixer for about 1 minute or until foamy. Add the cream cheese mixture and beat until smooth. Gently fold in the Cool Whip, then the drained pineapple and mandarin oranges. Pour the mixture into an 8-inch square pan and chill for 8 hours or until firm. Cut into squares and serve.