Glendalough Salad
Posted
Sat, 04/16/05
As I've said before, I love experimenting with salad combinations. I often make a meal out of greens. While this is not something my husband likes, I tend to have a salad for lunch at least twice a week and sometimes more.
Lately I've been using pre-packaged salad greens, mainly because of varieties available and the inclusion of extra goodies such as shredded carrots and radicchio.
Today I finally hit on the perfect salad - for me, anyway. I've dubbed it the Glendalough Salad because Glendalough, Ireland is where my father's family originally came from, and because the salad contains cubed corned beef.
Glendalough Salad
1 C Riviera salad blend with butter lettuce & radicchio
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.
One can use a different type of salad dressing other than Ranch, although I wouldn't recommended adding an oil-based dressing such as Italian as it might smother natural flavors of the salad. Black pepper to taste would also be good, although the salad really doesn't need any extra salt because of the corned beef and olives.
Tags: Ireland;
New Recipes;
Salads
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