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Long Live the Irish Green Salad!

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“An Irish-inspired salad recipe I tested and assembled for our upcoming annual St. Patrick's Day meal. Use any (mixed) salad greens of your choice. One shamrock-shaped cookie cutter (not too large) is required for this recipe. Feel free to substitute green beans and yellow/wax beans for the asparagus.”

Ingredients Nutrition


  1. Note: I used leftover roasted asparagus spears from the previous night's dinner. Roasted would be preferred over steaming (my personal opinion.).
  2. Whisk the salad dressing ingredients together and refrigerate. Best prepared 1 hour in advance of serving.
  3. Combine the salad ingredients in a bowl except for the bell pepper and raisins. Toss.
  4. 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.
  5. Divide the salad onto [4] salad plates. Garnish with the shamrock-shaped slices of bell pepper; add the raisins.

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