Greens Salad (Shamrock Salad)
Recipe: #17378
February 14, 2015
Categories: Salads, Vegetable Salad, Asparagus, Peas, Australian, Irish, Gluten-Free Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"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). Please Note: You may like to add/double the dressing for this salad, especially if you add more greens, and I have had to on may occasions. Please feel free to improvise if you feel the need to."
Original is 4 servings
Ingredients
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- DRESSING INGREDIENTS
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Nutritional
- Serving Size: 1 (266.3 g)
- Calories 260.5
- Total Fat - 4.1 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 62.8 mg
- Total Carbohydrate - 52.5 g
- Dietary Fiber - 6.4 g
- Sugars - 43.7 g
- Protein - 6.6 g
- Calcium - 67.5 mg
- Iron - 3.8 mg
- Vitamin C - 28 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Please Note: You may like to double the dressing for this salad, especially if you add more greens, and I have had to on may occasions. Please feel free to improvise if you feel the need to.
Step 2
Remove woody ends from asparagus and cut into equal lengths.
Step 3
Cook the peas and asparagus 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.
Step 4
Combine the dressing ingredients, add salt and pepper to taste and mix well through.
Step 5
Pour over salad, and toss.
Step 6
Serve.
Tips
No special items needed.
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