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Categories:
mixed greens granny smith apple mint Cheddar cheese parsnips green bell pepper raisins dressing milk buttermilk cream apple cider vinegar sour cream salt black pepper
Viewed: 31 - Published at: 4 years agoIngredients
- 6 cups mixed greens (or you can use one specific lettuce or greens of choice)
- 1 medium granny smith apple, unpeeled, diced small (use a small amount of lemon juice or vinegar and toss to stop the browning)
- 12 -16 asparagus spears (ends trimmed) or 12 -16 asparagus tips (ends trimmed)
- of fresh mint, minced (about 2 tablespoons)
- 2 ounces irish cheddar cheese, cubed small (we love Irish Dubliner)
- 1 small parsnips or 1 small carrot, peeled and grated
- 1 -2 large green bell pepper
- 3 tablespoons raisins (golden or dark, currants can be substituted, too)
- Dressing
- 1/2 cup whole milk buttermilk
- cream, for thinning (optional, if needed)
- 2 -3 tablespoons apple cider vinegar
- 2 tablespoons sour cream (or plain yogurt)
- salt, to taste
- black pepper, to taste
Method
- 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.
