SHAMROCK SALAD
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
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.
GREENS SALAD (SHAMROCK SALAD)
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
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.
LONG LIVE THE IRISH GREEN SALAD!
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
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.
LUCKY LIME SALAD
To start your St. Patrick's Day feast off right, be sure to hand out lucky shamrocks-in the shape of those that top this sweet salad! Making them is merely a matter of cutting gelatin with a cookie cutter. Want to prepare the recipe for another celebration? No problem-just change the cookie cutters to suit the occasion. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve gelatin in boiling water; stir in cold water. Chill until slightly thickened. Meanwhile, in a small bowl, beat the cream cheese, lemon juice and whipped topping until smooth; stir into gelatin. Fold in pineapple. , Pour into a greased 9-in. square dish. Refrigerate until set, about 3 hours. , For shamrocks, dissolve gelatin in boiling water. Pour into a greased 11x7-in. pan. Refrigerate until set, about 3 hours. , Using a 2-in. shamrock-shaped cookie cutter, cut plain gelatin into nine shamrocks. Cut gelatin mixture into nine squares; top each with a gelatin shamrock.
Nutrition Facts : Calories 200 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 93mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
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