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.
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Miyan Khan
[email protected]This salad was a bit too sweet for my taste.
Karam Ali Dashti
[email protected]Loved this salad! So easy to make and so delicious.
Kaleena Czaykowsky
[email protected]This salad was amazing! I will definitely be making it again.
Jerry Allred
[email protected]This salad was a bit bland for my taste. I added some extra salt and pepper and it was much better.
Md Rajjo
[email protected]I loved this salad! It was so easy to make and it tasted great. The dressing is perfect.
Sara Maria
[email protected]This salad was delicious! I made it for a St. Patrick's Day party and it was a hit. The dressing is creamy and tangy, and the greens are fresh and crisp. I will definitely be making this salad again.