Irish Pub Salad
Source of Recipe
from the Atkins.com website
Recipe Introduction
Cashel, an Irish blue cheese, adds a creamy texture and sweet, slightly tangy flavor to this classic main-course salad.
If you have trouble finding Cashel, you can substitute a mild blue cheese, Roquefort or Irish cheddar.
Salad:
9 cups (about 3/4 pound) Boston or Bibb lettuce, torn
2 cups thinly sliced red cabbage
1 1/4 cups thinly sliced celery (about 3 stalks)
1 cup thinly sliced cauliflower florets
1 cup thinly sliced white mushrooms (about 8 small to medium mushrooms)
1 cup thinly sliced cucumber (about 1/2 cucumber)
1/2 cup thinly sliced zucchini or yellow squash
10 grape tomatoes, halved
6 hard-boiled eggs, coarsely chopped
Dressing:
2/3 cup mayonnaise
1/4 cup heavy cream
1/4 cup water
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
1/2 teaspoon chopped fresh tarragon or 1/8 teaspoon dried
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
6 ounces Cashel Blue (Irish blue cheese), coarsely crumbled
1. In a large bowl, toss together all salad ingredients; set aside.
2. In a medium bowl, combine all dressing ingredients except cheese. Stir until well blended, then stir in cheese.
3. Just before serving, pour dressing over salad, and toss well.
*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
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