Lite Shamrock Salad Recipes

Steps:

• In a small bowl, dissolve gelatin in boiling water; stir in cold water. Chill until slightly thickened. Meanwhile, in a small bowl, beat the cream cheese, lemon juice and whipped topping until smooth; stir into gelatin. Fold in pineapple. , Pour into a greased 9-in. square dish. Refrigerate until set, about 3 hours. , For shamrocks, dissolve gelatin in boiling water. Pour into a greased 11x7-in. pan. Refrigerate until set, about 3 hours. , Using a 2-in. shamrock-shaped cookie cutter, cut plain gelatin into nine shamrocks. Cut gelatin mixture into nine squares; top each with a gelatin shamrock.

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.

Steps:

• Dissolve one package of Jell-O into 1-3/4 cups boiling water.
• Pour into a shallow pan and chill until firm.
• Cut into shamrocks with a cookie cutter.
• Dissolve the second package of Jell-O into 1-1/4 cups boiling water; chill until partially thickened.
• In a mixer, cream the cheese until smooth.
• Add lemon juice, crushed pineapple with liquid and mayonnaise to the cheese mixture.
• Combine thoroughly.
• Fold cheese mixture into the partially thickened Jell-O.
• Gently fold the chopped pecans and celery into the Jell-O mixture.
• Turn into a 9-inch square pan and chill until firm.
• At serving time, cut salad into 9 squares and arrange on lettuce leaf; top with gelatin shamrocks.