40 Shades of Green Salad

40 Shades of Green Salad

It’s almost St. Patrick’s Day! That makes me happy. I happen to particularly enjoy St. Patrick’s Day, but I have yet to meet for an excuse for a party that I didn’t like. That and I’m Irish (thanks ma and da). I have some traditional (Mama CC made/approved) and not so traditional things in store for the week. Unfortunately, my celebrations can’t begin until I’m done with midterms. Hopefully dreams of potatoes and whiskey will be enough to see me through…

This salad is definitely not your stereotypical Irish fare. It’s light and healthy and vegan actually, the exact opposite of meat and potatoes.  It would be a great starter for any dinner party. It would definitely help balance out any and all corned beef and whiskey that might be consumed. I was actually surprised by how much I enjoyed this salad. I really like salads with multiple lettuces and this had a great mixture. The crispy, cool iceberg, peppery arugula, soft butter, and some spinach just because. They all really worked together and made each bite interesting. I basically opened the fridge and grabbed anything green. It worked out to be a festive little number and perfect early spring lunch.

Johnny Cash wrote a song “Forty Shades of Green,” which I am a bit embarrassed to say that I only discovered yesterday. My Ireland born, Johnny Cash-loving father will be so disappointed. I remember flying into Dublin when I was younger, and shockingly, it wasn’t raining. I think she was trying to get me to shut up, but my mother told me to try to count the 40 shades of green out the window and that’s been the only connotation I’ve ever known until yesterday. 

 

40 Shades of Green Salad

INGREDIENTS:

For the Cilantro Lime Dressing: 

  • 2-3 Tablespoons Extra Virgin Olive Oil
  • 2 limes, juiced
  • 1-2 Tablespoons white wine vinegar
  • 2 teaspoons grainy Dijon mustard
  • 1 Tablespoon cilantro, finely chopped
  • kosher salt and freshly ground black pepper, to taste
For the Salad:
  • 2 cups baby spinach
  • 2 cups arugula
  • 2 cups butter lettuce
  • 1/4 head iceberg lettuce, finely chopped
  • 1 bunch (about 8) green onions, chopped
  • 1/4 pound green beans, trimmed, blanched and cut in half
  • 1 avocado, pitted and diced

INSTRUCTIONS:

For the Cilantro Lime Dressing: 

  1. In a small bowl, combine all the vinaigrette ingredients and whisk until thoroughly blended.
For the Salad:
  1. In a large mixing bowl, combine the lettuces, green onions, and green onions. Gently toss the greens thoroughly with about 3 tablespoons of the vinaigrette. Place the greens onto six salad plates (white looks nice), arranging any of the little pieces that have fallen to the bottom of the bowl on top.
  2. Place several pieces of the diced avocado on each plate. Lightly drizzle with a bit more vinaigrette. Serve immediately.

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