Best Irish Mist Salad Dressing Recipes

Irish Mist Bars image

Provided by Michelle_My_Belle

Categories Bar Cookie

Time 50m

Yield 18 serving(s)

Number Of Ingredients 8

1/2 cup butter, softened
1 1/2 cups light brown sugar, packed, divided into 1 cup and 1/2 cup
1 cup flour
1 tablespoon flour
1/4 teaspoon salt
2 eggs
1 tablespoon Irish Mist liqueur
1 cup chopped nuts

Steps:

in large mixing bowl combine butter, 1/2 cup brown sugar and flour; blend until crumbly.
firmly press crumb mixture into a 9 inch square baking pan.
bake at 350 for 10 minutes; set aside to cool.
in another bowl combine remaining sugar, 1 tbsp flour, and salt, blend well.
add eggs; 1 at a time beating well after each.
blend in liqueur.
mix in nuts.
spread evenly over cooled crust.
bake at 350 for 20 minutes.
cool in pan before cutting into bars.

Nutrition Facts : Calories 194.6, Fat 9.7, SaturatedFat 4, Cholesterol 37.1, Sodium 134.6, Carbohydrate 25.4, Fiber 0.9, Sugar 18.1, Protein 2.8

Irish Pub Salad image

Yield 2 Servings; Can be doubled

Number Of Ingredients 9

1/2 cup regular or low-fat mayonnaise
2 tablespoons malt vinegar or white wine vinegar
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
1 teaspoon whole grain Dijon mustard
2 to 3 teaspoons water
4 cups torn Boston or Bibb lettuce
4 cups selected salad bar ingredients (such as pickled beets, sliced cucumber, diced tomatoes, chopped celery, shredded cabbage and sliced onions)
2 hard-boiled eggs, peeled, sliced
4 ounces cheddar and/or blue cheese, cut into wedges

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.

Irish Pub Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time P1DT45m

Yield 6 servings

Number Of Ingredients 21

1/3 cup extra-virgin olive oil
1/3 cup apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon dried chives
1 teaspoon dried parsley
1 clove garlic
1 small shallot
Kosher salt and freshly ground black pepper
1 head butter lettuce, torn into bite-size pieces
Pickled Beets, recipe follows
1 cup multicolored cherry tomatoes, halved
4 ounces Irish Cheddar, cut into 1/3-inch cubes
2 stalks celery, thinly sliced on the bias
1/2 English cucumber, quartered and sliced
3 hard-boiled eggs, peeled and quartered
1 cup apple cider vinegar
1 tablespoon pickling spice
1 tablespoon granulated sugar
1 teaspoon kosher salt
3 to 4 medium cooked beets
5 fresh dill sprigs

Steps:

For the dressing: Add the olive oil, vinegar, mustard, dried chives, parsley, garlic, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper to a blender. Blend on high until smooth. Transfer the dressing to a serving bowl and set aside.
For the salad: Add the butter lettuce to a large serving bowl. Drain 1 cup of the Pickled Beets and add them to the bowl with the lettuce. Top with the cherry tomatoes, Cheddar, celery, cucumbers and eggs.
Serve the dressing on the side or add it directly to the salad before serving.
Add the vinegar, pickling spice, sugar, salt and 1/2 cup water to a small saucepan. Heat the mixture over medium-high heat until the sugar and salt are dissolved, about 4 minutes. Turn the heat off. Cut the beets into 1/2- to 1-inch cubes and add them to a quart-size airtight container along with the dill sprigs. Pour the hot pickling liquid over the beets and cool to room temperature, then cover and refrigerate for at least 24 hours before using.

Irish Spring Salad with Buttermilk Cream Dressing image

Provided by Beth Renzetti

Time 20m

Number Of Ingredients 16

SALAD
2 large eggs
6 oz asparagus, trimmed
1 medium head butter lettuce, leaves separated (4 cups)
1 small bunch watercress, trimmed (1½ cups)
1 small cucumber, thinly sliced into half-moons
5 medium radishes, tops removed and cut into quarters
DRESSING
1 Tbsp finely chopped shallots
1 Tbsp whole-grain mustard
3 Tbsp red wine vinegar
1 tsp light brown sugar
2 Tbsp mayonnaise
2 Tbsp heavy cream
2 Tbsp buttermilk
salt and pepper

Steps:

1. Place eggs in medium saucepan and fill with water to cover eggs by 2 inches. Bring to a boil, remove from heat, and cover saucepan with lid. Let eggs sit 10 minutes, then remove with slotted spoon and place in bowl of cold water. Remove shells when cool.
2. Bring water back to a boil, and add asparagus. Cook 2 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into ½-inch diagonal slices.
3. To make Dressing: Place shallots, mustard, vinegar, and sugar in small bowl, and stir to combine. Season with salt and pepper. Whisk in mayonnaise and buttermilk until smooth.
4. To assemble Salad: Lay butter lettuce leaves on 2 large plates followed by asparagus, watercress, cucumber, and radishes. Slice eggs into quarters, and arrange on top of Salad. Drizzle 2 Tbs. dressing over each serving.