Shamrock Salad Recipes

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.

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.

Steps:

• Combine 3 cups vanilla ice cream, 1/4 cup whole milk, 2 tablespoons vanilla-flavored syrup, 1/4 teaspoon mint extract (not peppermint) and 4 drops green food coloring in a blender. Puree until smooth and creamy, adding 1 to 2 more tablespoons milk if needed. Divide between 2 large glasses. Top with whipped cream and a cherry.

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:

• Cook frozen vegetables separately according to package directions. Drain thoroughly.
• Soften cream cheese; combine with mayonnaise and milk to make thin sauce.
• Place vegetables in layers in 8-inch casserole with green pepper slices between layers.
• Pour sauce over vegetables; sprinkle heavily with Parmesan cheese and lightly with paprika.
• Bake for 20 minutes at 350º.