Spring Greens Medley Salad
This vibrant Spring Greens Medley Salad, affectionately known as Shamrock Salad, is a delightful celebration of fresh, crisp vegetables that are perfect for any occasion. Inspired by a cherished newspaper recipe, this salad combines tender asparagus, crunchy sugar snap peas, and sweet shelled peas with the peppery notes of arugula and the freshness of baby spinach. Tossed in a zesty mustard vinaigrette, it offers a fantastic way to enjoy the health benefits of greens while tantalizing your taste buds. Perfect as a side dish or a light lunch, this salad is versatile enough to feature different greens based on your preference or seasonal availability. Embrace the colors and flavors of spring with this refreshing salad!
N/A
Servings
80
Calories
11
Ingredients
Ingredients
Asparagus spears
1 bunch (Remove woody ends and cut into 2-inch lengths.)
Sugar snap peas
150 g (Trimmed.)
Snow peas
150 g (Trimmed.)
Fresh peas
150 g (Shelled.)
Rocket (arugula)
50 g (Fresh, rinsed and dried.)
Baby spinach
50 g (Fresh, rinsed and dried.)
Celery
2 sticks (Sliced.)
Garlic clove
1 (Minced or finely chopped.)
Extra virgin olive oil
1 tablespoon (Used for dressing.)
White vinegar
2 teaspoons (Used for dressing.)
Grainy mustard
1-2 teaspoons (Adjust according to taste.)
Instructions
1
Start by preparing the asparagus by cutting off the woody ends. Slice the spears into uniform lengths, about 2 inches long, for even cooking.
2
In a large pot, bring salted water to a boil. Add the asparagus, sugar snap peas, snow peas, and fresh peas to the boiling water. Cook for about 2 minutes, or until they are just tender but still bright and crisp.
3
Immediately transfer the cooked vegetables to a bowl of ice water to stop the cooking process. Once cooled, drain the veggies well and pat them dry with a clean towel.
4
In a large mixing bowl, combine the cooled vegetables with the rocket, baby spinach, and sliced celery.
5
To make the dressing, whisk together the extra virgin olive oil, white vinegar, grainy mustard (adjusting the amount to your taste), and a pinch of salt and pepper. Mix thoroughly until well combined.
6
Pour the dressing over the salad and toss gently to ensure all ingredients are well coated. Serve immediately for maximum freshness.
Nutrition Information
2.5g
Fat
12.5g
Carbs
3.75g
Protein
3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Spring Greens Medley Salad?
The Spring Greens Medley Salad, also known as Shamrock Salad, is a vibrant mix of fresh asparagus, peas, rocket, and baby spinach tossed in a zesty mustard vinaigrette.
What is another name for this salad?
This recipe is affectionately known as Shamrock Salad.
How many calories are in a serving of this salad?
There are approximately 80 calories per serving.
Is the Spring Greens Medley Salad vegetarian?
Yes, this salad is vegetarian-friendly.
What greens are included in the recipe?
The salad features rocket (arugula) and baby spinach.
How do I prepare the asparagus?
Remove the woody ends and slice the spears into uniform 2-inch lengths for even cooking.
How long should I boil the vegetables?
Boil the asparagus and peas for about 2 minutes until they are tender but still bright and crisp.
Why is an ice water bath necessary?
Immediately transferring the cooked vegetables to ice water stops the cooking process, preserving their color and crunch.
What type of peas are used in this salad?
The recipe calls for sugar snap peas, snow peas, and fresh shelled peas.
What ingredients are in the dressing?
The dressing consists of extra virgin olive oil, white vinegar, grainy mustard, minced garlic, salt, and pepper.
Can I adjust the amount of mustard in the dressing?
Yes, you can adjust the grainy mustard between 1 to 2 teaspoons according to your personal taste.
How much protein is in this salad?
Each serving contains approximately 3.75g of protein.
Does this salad contain fiber?
Yes, it provides about 3g of fiber per serving.
How much fat is in the Spring Greens Medley Salad?
There is approximately 2.5g of fat per serving.
What is the carbohydrate count?
The salad contains about 12.5g of carbohydrates.
Is garlic used in this recipe?
Yes, one minced or finely chopped garlic clove is used in the preparation.
How should I prepare the sugar snap peas and snow peas?
Both types of peas should be trimmed before cooking.
Can I swap the greens in this recipe?
Yes, the salad is versatile enough to feature different greens based on your preference or seasonal availability.
How much celery is needed?
The recipe requires 2 sticks of sliced celery.
What type of oil is recommended for the dressing?
Extra virgin olive oil is recommended for the best flavor.
What type of vinegar should I use?
The recipe specifies using white vinegar.
When should I serve the salad?
For maximum freshness, it is best to serve the salad immediately after tossing with the dressing.
How many different ingredients are in this recipe?
There are 11 ingredients total.
Is this recipe suitable as a main meal?
It works perfectly as a light lunch or a refreshing side dish.
What inspired this recipe?
The recipe was inspired by a cherished newspaper recipe celebrating fresh spring vegetables.
How do I ensure the dressing is well mixed?
Whisk the oil, vinegar, mustard, and seasonings thoroughly until well combined before pouring over the salad.
What are the primary flavor notes of the salad?
The salad features peppery notes from the rocket, sweetness from the peas, and a zesty finish from the mustard vinaigrette.
How should I dry the vegetables after the ice bath?
Drain the vegetables well and pat them dry with a clean towel to prevent the salad from becoming watery.
What is the total number of tags associated with this recipe?
The recipe is categorized under 9 tags including healthy, spring, and asparagus.
Is salt and pepper included in the dressing?
Yes, a pinch of salt and pepper is added to the vinaigrette to taste.