Best Irelands Simple Green Salad For 2 With Light Lime Vinaigrette Recipes

SIMPLE GREEN SALAD AND VINAIGRETTE DRESSING

Simple Green Salad and Vinaigrette dressing image

A simple, vibrant crunchy green salad with easy vinaigrette dressing. A great go-to side dish to serve with dinner.

Provided by Nicky Corbishley

Time 10m

Number Of Ingredients 12

Ingredients

2 heads of crunchy green lettuce ( - such as romaine or cos, sliced)
100 g (3 cups) baby salad leaves ( - such as baby spinach, pea shoots, lambs lettuce or baby chard)
½ cucumber (sliced)
5 spring onions (scallions) (sliced)
3 celery stalks (sliced)
5 radishes (thinly sliced)
3 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp white wine vinegar
½ clove garlic (minced)
1 tbsp honey
1 pinch of salt and pepper

Steps:

Place all of the vinaigrette dressing ingredients into a small jug or jar and whisk together for a few seconds, until combined.
Place all of the salad ingredients into a large serving bowl and toss together.
Serve the salad dressing with the salad.

Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 34 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

IRISH DUBLINER SALAD

Irish Dubliner Salad image

Kerrygold.com and rearranged.

Provided by C G

Categories Lettuce Salads

Time 15m

Number Of Ingredients 12

Ingredients

1 head butter lettuce, rinsed and spun dried
8 oz pickled red beets, grated or raw grated beets
5-6 oz irish dubliner cheese, grated
3/4 c english cucumber, thinly sliced
1 carrot, thinly sliced or grated
1 c red cabbage, shredded
fresh herb: tarragon, parsley, thyme, minced (you choose)
VINAIGRETTE:
1/3 c salad oil (grapeseed, sunflower, safflower, etc.)
2 tsp irish mustard (stout, whiskey, etc. or substitute with stoneground mustard)
3 Tbsp white wine vinegar
salt and pepper, to taste ( i used white pepper this time)

Steps:

1. Whisk the vinaigrette together in a glass prep bowl. Set aside for 1 hour. Taste test first.
2. Coarsely chop the butter lettuce and place in a large shallow bowl or on a platter.
3. Arrange the beets, Dubliner cheese, cucumbers, carrots, cucumber slices and herb around the lettuce.
4. Lightly drizzle with the vinaigrette.

LIME VINAIGRETTE

Lime Vinaigrette image

My family and I have been enjoying this lime vinaigrette recipe for so long, I don't even remember where I got it from. Sometimes I add dried basil and anchovy paste to add a little variation to the dressing. -Marian Brown, Mississauga, Ontario

Provided by Taste of Home

Time 10m

Yield 0.5 cup

Number Of Ingredients 7

Ingredients

1/4 cup lime juice
2 garlic cloves
1/4 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
Dash pepper
1/4 cup olive oil

Steps:

Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.

Nutrition Facts : Calories 131 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

IRELAND'S SIMPLE GREEN SALAD FOR 2 WITH LIGHT LIME VINAIGRETTE

Ireland's Simple Green Salad for 2 With Light Lime Vinaigrette image

My sister in law brought the following fresh salad (using organic produce from our local farmers' market) to a family function and I loved the simplicity. Her version was served with one of the Newman's Own brand store bought salad dressings. I don't normally buy store bought dressings so I found this lime vinaigrette recipe on Food Network. I modified it by intentionally omitting all the herbs. Try your favorite dressing, preferably a light vinaigrette. Anything too heavy will overpower the salad.

Provided by COOKGIRl

Categories Vegetable

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

2 limes, juice of
1/2 teaspoon grated lime zest
1 1/2 tablespoons champagne vinegar or 1 1/2 tablespoons white wine vinegar
1 pinch salt
1/4 teaspoon cracked black pepper
1/8 teaspoon salt-free garlic powder
2 1/2 tablespoons extra virgin olive oil
4 -5 cups fresh baby spinach leaves, rinsed and dried to remove excess moisture
1 medium tomatoes, seeded and diced
2 shallots, peeled and sliced
1/3 English cucumber, sliced
1/4 cup celery & leaves, sliced thinly
1 small carrot, grated
2 tablespoons fresh basil, chiffonade (my addition-optional)

Steps:

Prepare the salad dressing by whisking all ingredients together. Best prepared at least 1 hour in advance. Yield: approximately 1/4 cup.
Place the spinach leaves in an attractive wide salad bowl.
Arrange the tomatoes around the edges. Arrange the onion, cucumber, too in little mounds around the edge of the bowl. Toss in the celery.
Grate the carrot and place in in the center of the salad. Top with the basil, if using.
Serve dressing on the side and lightly drizzle.
Meal suggestion: Salad, corn on the cob, fresh fruit and crostini.

Nutrition Facts : Calories 218.9, Fat 17.4, SaturatedFat 2.4, Sodium 160.1, Carbohydrate 16, Fiber 3.5, Sugar 4.7, Protein 3.7

VINAIGRETTE FOR GREEN SALAD

Vinaigrette For Green Salad image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

Steps:

In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

LONG LIVE THE IRISH GREEN SALAD!

Long Live the Irish Green Salad! image

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

Ingredients

6 cups mixed greens (or you can use one specific lettuce or greens of choice)
1 medium granny smith apple, unpeeled, diced small (use a small amount of lemon juice or vinegar and toss to stop the browning)
12 -16 asparagus spears (ends trimmed) or 12 -16 asparagus tips (ends trimmed)
of fresh mint, minced (about 2 tablespoons)
2 ounces irish cheddar cheese, cubed small (we love Irish Dubliner)
1 small parsnips or 1 small carrot, peeled and grated
1 -2 large green bell pepper
3 tablespoons raisins (golden or dark, currants can be substituted, too)
1/2 cup whole milk buttermilk
cream, for thinning (optional, if needed)
2 -3 tablespoons apple cider vinegar
2 tablespoons sour cream (or plain yogurt)
salt, to taste
black pepper, to taste

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.