Irish Pub Salad
Happy St. Patrick’s Day my foodie friends! In my search for new Irish recipes for St. Patrick’s day, I ran across a few posts about Irish salads. I have never been to Ireland, my trips there are only via the interwebs, so I was intrigued to discover that it is quite common to eat salad in Ireland. Huh. Who knew?
I found a few different recipes and they all featured similar things: eggs, cheese, a mix of fresh and pickled veggies and greens. Tarragon seems to be a the prevalent herb in the dressing, one dressing I found was creamy, one was more of a vinaigrette. I made mine creamy and lightened it up using yogurt. The Dijon mustard with the tarragon go very well together. I used a wonderful Irish cheese in my salad called Dubliner. It’s become a favorite of mine. It’s even better marinated.
- ¼ cup plain 2% or nonfat yogurt
- ¼ cup low fat mayonnaise
- ¼ cup milk
- 2 Tablespoons Dijon mustard
- 2 teaspoons rice vinegar
- 1 teaspoon dried tarragon (or use ½ - 1 Tablespoon chopped fresh tarragon)
- 1 teaspoon honey
- ¼ teaspoon granulated garlic or 1 clove garlic, peeled and chopped fine
- ¼ teaspoon onion powder
- Butter lettuce (or other greens)
- Hard-boiled eggs, cut into wedges
- Pickled vegetables such as beets, green beans, asparagus, etc.
- Fresh garden tomatoes, cut into wedges or chunks
- Sliced cucumber
- Sweet onion slices
- Irish cheese, sliced or shredded
- Whisk together the dressing ingredients and set aside.
- Fill your salad bowl or plate with greens. Arrange the egg, pickled veggies, tomato, cucumber and onion around the salad. Top with cheese.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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