As the saying goes, “Eat your greens”, and boy do I have the perfect greens salad recipe for you! In honor of St. Patrick’s Day, I wanted to create a dish that would tie in both the holiday and the symbolism of the shamrock. This Shamrock Salad (or Greens Salad, if you prefer) is just what you need to bring some luck to your taste buds.
With a variety of greens, snap peas, asparagus, and even fresh peas mixed in, this salad is a healthy way to pack in your daily dose of vegetables all while enjoying a tasty treat. The ingredients are fresh and easy to find at your local grocery store.
But let me tell you – this recipe is not just for St. Patrick’s Day; it’s delicious any time of the year! It’s the perfect choice for a light lunch or a side dish at dinner parties. Trust me – this salad will soon become your go-to when craving something crunchy or when looking for a healthier option. So, grab your apron and let’s get started on creating a dish that will take your tastebuds on an exhilarating ride!
Why You’ll Love This Recipe
If you’re looking for a salad that’s both delicious and nutritious, look no further than the Shamrock Salad – also known as the Greens Salad. This dish is made up of an assortment of greens including mixed greens, rocket, snow peas, sugar snap peas, and fresh peas combined with chopped asparagus spear; all tossed in a dressing made of grainy mustard, white vinegar, extra virgin olive oil and garlic cloves. Sounds tantalizing already? But here’s why you’ll love it:
Firstly, the vegetables in this salad are not only refreshing but also provide essential vitamins and minerals that your body needs for optimal functioning. The presence of rocket helps provide a good source of vitamin C while fresh peas are known to be rich in antioxidants capable to reduce inflammation.
Secondly, unlike other salads that can leave you feeling hungry shortly after eating them; this salad features peas trimmed 150 g sugar snap peas trimmed 150 g snow peas trimmed 150 g shelled fresh peas 50 g rocket 50 g baby spinach 1 bunch thin asparagus spear (150g) Can be served warm which makes it perfect for those cold days when you want something hearty but still light enough for dinner.
Finally, with St. Patrick’s Day just around the corner, this shamrock salad recipe is the perfect festive option for any celebration. Impress your guests by serving them a slice of Irish tradition made up of mixed greens and asparagus spear symbolizing the leaves and stem of the iconic shamrock plant.
Whether you’re looking for a healthy lunch meal or a side dish to complement any entree, this shamrock salad recipe is an excellent addition to any mealtime rotation – it’s both versatile and incredibly delicious!
Let’s take a closer look at the ingredients that make up this Greens Salad (Shamrock Salad) recipe.
– Mixed Greens : 4 cups
– Rocket: 50 g
– Baby Spinach: 50 g
– Celery: 1-2 stalks, chopped
– Asparagus Spear: 150 g, trimmed and chopped
– Fresh Peas: 50 g, shelled
– Snow Peas: 150 g, trimmed and chopped
– Sugar Snap Peas: 150 g, trimmed and chopped
– Garlic Clove: 1 clove, minced
– Extra Virgin Olive Oil: 1/4 cup
– White Vinegar: 1 tablespoon
– Grainy Mustard: 1 tablespoon
– Sugar: 1 teaspoon
– Feta Cheese: 1/2 cup crumbled
– Chopped Walnuts: 1/2 cup
All ingredients for this salad are readily available in your local market. With fresh vegetables as the star of the show, you can experience healthy and flavorful cuisine all at once.
The Recipe How-To
- 1 bunch thin asparagus spear (150 g), trimmed
- 150 g sugar snap peas, trimmed
- 150 g snow peas, trimmed
- 50 g shelled fresh peas
- 50 g rocket
- 50 g baby spinach
- 2 cups mixed greens
- 1 garlic clove, crushed
- 1 tbsp grainy mustard
- 1/4 cup white vinegar
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
Boil a pot of salted water. Blanch the asparagus and peas until tender-crisp for approximately two minutes, then shock the vegetables in an ice-water bath to preserve their vivid colors.
While the vegetables are cooling, blend garlic, grainy mustard, white vinegar, extra-virgin olive oil, salt and pepper together in a huge bowl; store the dressing aside.
Remove the cooled vegetables from the ice-water bath and pat them dry with a towel.
In a large bowl, combine the blanched asparagus spears, sugar snap peas, snow peas, shelled fresh peas, rocket leaves, baby spinach and mixed greens; toss gently.
Drizzle the salad with half of the salad dressing and toss lightly to coat before spooning it onto a serving dish.
Serve with remaining dressing on the side. Enjoy your magnificent greens salad!
Substitutions and Variations
If you want to switch things up with your shamrock salad, there are plenty of substitutions and variations you can try. Here are some suggestions to get you started:
– Vegetables: Use any combination of vegetables you like in your salad. Try adding sliced cucumbers, grated carrots, or bell peppers for some extra crunch.
– Protein: Instead of sirloin steak, try grilled chicken or shrimp as your protein source. If you prefer a vegetarian option, add in some nuts or chickpeas.
– Cheese: If you’re not a fan of cottage cheese or feta cheese, try switching it out for goat cheese or even blue cheese for a tangier taste.
– Dressing: While the grainy mustard dressing is delicious, you may prefer a different type of dressing. Try a honey mustard dressing or a balsamic vinaigrette for a sweet and tangy taste.
– Greens: If you can’t find all the ingredients for shamrock salad, don’t worry! You can easily substitute any of the greens with spinach or arugula for a similar taste.
By switching up the ingredients to suit your personal preferences or what is available at your local market, you can create your own unique version of shamrock salad. So feel free to experiment and find what works best for you.
Serving and Pairing
When it comes to serving and pairing, the Greens Salad (Shamrock Salad) recipe I’m sharing with you is a versatile dish that can be enjoyed on its own or as a complement to your favorite main meals.
Serving-wise, you can present Your Salad in a large bowl or individual plates, topped with the sliced Sirloin Steak Shamrock or any other protein source of your preference. Alongside it, you could also offer some toasted bread, croutons, or crackers for some additional crunch. The vegetable medley in this dish provides an excellent opportunity to incorporate more greens into your diet and add vibrancy to your plate.
Pairing-wise, this salad is an ideal fit for warm summer days or Saint Patrick’s Day celebrations. It goes excellently with a nice cold beer, ideally an Irish Stout. Alternatively, you can opt for some white wine or mineral water for a crisp finish without compromising the meal’s healthy angle.
In conclusion, the versatility of this hearty Green Salad (Shamrock Salad) allows it to adapt well to various occasions, making it suitable for everything from casual family gatherings to formal dinners. So let your imagination run wild and choose the pairing that fits best with your event’s theme or mood.
Make-Ahead, Storing and Reheating
“But what about leftovers?” you may ask. Don’t worry, my friend, I’ve got you covered! This salad can be made ahead of time and stored in an airtight container in the fridge for up to 2 days. However, it is important to note that the asparagus will lose its crispiness as time passes, so it is best to add it just before serving if possible.
To reheat, simply remove the salad from the fridge 15 minutes before serving and bring it to room temperature. If desired, you can also give it a light toss before serving to refresh and redistribute the dressing.
If you have any leftover steak or vegetables, feel free to use them for another meal! They make a great addition to warm summer salads or chopped salads. You can also chop up some leftover chicken or ham for extra protein.
In summary, this Shamrock Salad is perfect for meal prepping and can be stored in the fridge for a few days without losing its flavor or texture. Just be mindful of adding the asparagus right before serving. So go ahead and make a big batch of this nutritious green salad that will leave your taste buds wanting more!
Tips for Perfect Results
Now that you have your ingredients ready, let me share with you some tips for making the perfect greens salad.
1. Don’t overcook the vegetables
When prepping the vegetables, it’s important to avoid overcooking them. Overcooking can lead to a mushy texture and loss of nutrients. To ensure your vegetables are cooked perfectly, blanch them in boiling water for just one or two minutes and then immediately transfer them into a bowl of ice water to stop the cooking process.
2. Use freshly squeezed lemon juice
To add a bright and tangy flavor to your greens salad, use freshly squeezed lemon juice. Lemon juice works well with the grainy mustard and other ingredients in the dressing, enhancing their flavors without overpowering them.
3. Add nuts or seeds for crunch
For added texture and crunch, try adding some chopped walnuts or mixed seeds into your salad. This will not only add a subtle nutty flavor but will also make your greens salad more filling and satisfying.
4. Experiment with different dressings
While the recipe calls for a simple olive oil and vinegar dressing, don’t be afraid to experiment with different dressings to find what best suits your taste buds. A honey-lemon dressing or even an Italian-inspired salad dressing could all work well with this salad.
5. Chill the salad before serving
Letting your greens salad chill in the fridge before serving will allow all of the flavors to blend together nicely while also giving it a refreshing taste. If you’re bringing this salad to a gathering or serving it at a party, make it ahead of time and store it in the refrigerator until it’s time to serve.
By following these tips, you can create a delicious greens salad that’s perfect for St. Patrick’s Day or any warm summer day occasion.
As we near the end of this recipe article, it’s natural to have some lingering questions about the Shamrock Salad. Here in the FAQ section, I’ve compiled some of the most common inquiries I receive about this recipe. Hopefully, these answers will help you feel more confident and comfortable with making this delicious salad for your next party. So, let’s dive into the frequently asked questions!
How do you make green salad taste better?
Creating a show-stopping salad doesn’t have to be a daunting task. Elevate your salad game by mixing and matching an assortment of leaves to bring depth to your dish. An easy way to make your greens even more exceptional is to massage them to break down the fibers and bring out their natural flavors.
Don’t settle for plain old salad dressing, take it up a notch by making your own or exploring more unique flavors in the store. Adding cooked veggies like roasted sweet potatoes, grilled asparagus or sautéed mushrooms will give your salad a savory depth of flavor. For a pop of color and freshness, toss in some herbs like cilantro, basil or parsley.
Take your salad up to the next level by adding some sweetness with seasonal fruit. Grilled peaches or pears add a smoky sweetness, while berries offer bright, fresh flavor. And for the ultimate salad upgrade, heat up your dressing, melt in goat cheese, and drizzle on your greens to create a warm and satisfying salad experience.
By incorporating these tips and tricks, your guests won’t be able to get enough of your new and improved salad creations.
How will you prevent green salad from sagging?
There are various methods to dry leafy greens, including the Crisper Drawer, Rinse-And-Roll, Paper Towel-Lined Bowl, Air Bag, and Salad Spinner methods. These methods ensure that greens like lettuce, kale, and spinach are dry before using them to make salads, sandwiches or wraps. In this article, I will be sharing detailed instructions on how to use the Salad Spinner method to dry leafy greens. Get ready to say goodbye to soggy salads and hello to crispy greens!
Can you put vinegar in green salad?
If you’re looking for a healthy and flavorful dressing for your salads, a vinegar and olive oil-based vinaigrette could be just what you need. This dressing is light and lively, with a tartness that’s perfect for bringing out the best in your greens, vegetables, and even fruits. And with so many different types of vinegar available, you can easily switch up the flavor to suit your mood or your ingredients.
What are the basic greens used in most salads?
There are various types of lettuce with different flavor profiles to enhance your salad. The Green Leaf and Red Leaf lettuce both offer a bright and flavorsome taste, while arugula boasts a peppery bite to its delicate leaves. The Napa cabbage has a mild sweetness and crispy texture, perfect for Asian-inspired salads. Bibb, Butter, or Boston Lettuce varieties provide tender and buttery leaves. Frisee & Chicory add a slight bitterness to the salad, while Escarole is relatively mild and juicy. The crunch factor lies in Romaine and the Iceberg lettuce varieties. With various types of lettuce, your salad can contain a range of flavors and textures to excite your taste buds.
In conclusion, this Greens Salad (Shamrock Salad) recipe is the perfect addition to your menu whether you’re celebrating St. Patrick’s Day or hosting a warm summer party. With its combination of mixed greens, fresh peas, asparagus spears, and sugar snap peas, this salad provides a unique blend of flavors and textures that will delight your tastebuds.
Not only is this salad delicious but it is also healthy and versatile. You can swap out ingredients for others that better fit your preferences or dietary restrictions. Plus, with the option to make-ahead and store for later, you won’t have to worry about any last-minute preparations on the day of your event.
So why not give this shamrock salad recipe a try? It’s easy to make and sure to impress even the pickiest of eaters. Don’t be afraid to experiment with different salad dressings or toppings like chopped walnuts or feta cheese. Everyone knows that a great party starts with great food and this shamrock salad is guaranteed to elevate your menu to the next level.
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Greens Salad (Shamrock Salad) Recipe
- 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
- 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.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!