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Salads & Sandwiches >  Glendalough Salad >

 

Glendalough Salad

• 1 C Riviera salad blend with butter lettuce & radicchio

• 1 C Baby Spinach Trio (baby spinach, Arugula & carrots)

• 2 slices of cooked corned beef, cut into strips & then cubed

• 4 slices of thin chicken deli meat, cut into strips & then cubed

• 2 slices Swiss cheese, cut into strips & then cubed

• 1/4 C sliced fresh mushrooms, cut in half & sliced again

• 12 green olives with pimento but no pits, sliced

• Handful of sweet onion, minced

• 1/4 C pecans, chopped

• Ranch Dressing

Remove fat from corned beef before cubing. Assemble all meats and vegetables in a large bowl. Stir in pecans, and then add Ranch Dressing. Blend well. Serve at once. Recipe makes enough for two servings.

 

Suggestions: Use a different type of salad dressing other than Ranch if desired, although an oil-based dressing such as Italian is not recommended as it might smother the natural flavors of the salad. Pepper to taste would be good, although the salad really doesn't need any extra salt because of the corned beef and olives.

 

Shenanchie's Note: I love experimenting with salads. I created Glendalough Salad in April 2005, naming it such as my father's family came from Glendalough, Ireland and because the salad contains cubed corned beef.

 

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