IRISH FLAG SALAD
Pleasing and patriotic, this salad features green spinach, orange fruit and white cheese, mimicking the colors in the national flag of Ireland. It's a refreshing starter to any meal.-Country Woman Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Divide spinach among four plates; top with pears, oranges, cheese and pistachios., Whisk the dressing ingredients; drizzle over salads. Serve immediately.
Nutrition Facts : Calories 212 calories, Fat 13g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 232mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
COLCANNON (IRISH POTATO SALAD)
Provided by Food Network
Categories side-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
- Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
- Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.
CLASSIC IRISH SALAD
Provided by Moira Hodgson
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the beets in a saucepan with water to cover and simmer for one hour or until tender. Remove from heat and allow to cool in the liquid. Peel and julienne.
- Break up the heads of bibb lettuce, leaving the leaves whole. Wash and dry. Cut the stems from the watercress; wash and dry the leaves.
- Make the dressing. Mix the creme fraiche, parsley, olive oil and vinegar together and season to taste with salt and pepper.
- To assemble, put whole leaves of lettuce around the outer edges of six individual plates. Place watercress in the middle of the plate and sprinkle the beets on top. Peel the quail eggs and cut them in half. Place the eggs on top and sprinkle with chervil. Drizzle dressing over and serve.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams
IRISH PUB SALAD
Categories Salad Cheese Egg Quick & Easy St. Patrick's Day Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 9
Steps:
- Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season dressing to taste with salt and pepper.
- Arrange lettuce on platter as base of salad. Place salad bar ingredients over lettuce in attractive pattern. Top with sliced hard-boiled eggs. Drizzle dressing over salad. Place cheese wedges at ends of platter and serve.
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