Emerald Salad & Dublin Deviled Eggs - KMOV.com

Emerald Salad & Dublin Deviled Eggs

Luck of the Irish - Emerald Salad


All ingredients are "green"!  You just can't ask for a more delicious and

healthy side for your St. Patrick's Day dinner... or any day of the year!


1 bag of Spinach

1 bunch of broccoli (florets only)

1 bunch of asparagus

1/2 cup of canned or frozen peas (thawed)

1/4 cup of peanut oil

4 tbsp of fresh parsley

1/2 tsp of garlic salt

Juice of one lime


Create a bed of spinach in a salad bowl.  Blanch the asparagus and broccoli

in salted water for about 1-2 minutes.  The goal is for them to be slightly

softer than they are fresh but still crunchy.  When cool, toss the

asparagus, broccoli, parsley, and peas in the salad bowl. For the dressing,

squeeze the juice of one lemon directly into the 1/4 cup of peanut oil.

Salt with garlic salt and stir until mixed well.  Taste the dressing to see

if it is salted well and add pepper to taste. 


Pour the dressing over the salad and toss well.


Serve in single salad bowls making sure that all the ingredients are evenly

distributed since the heavier vegetables and peas tend to fall to the




Dublin Deviled Eggs


8 hard-boiled eggs

1-2 ounces of smoked salmon

1/4 cup good mayonnaise

3 tbsp chives (finely chopped)

1 tbsp Dijon mustard

Salt and Pepper to taste


Prepare the eggs.  A great secret to perfect yolks is having the eggs sit in

hot water until it starts to boil.  Then, take off the burner, cover and let

eggs sit for 20-23 minutes.  Perfect eggs every time!


Cut the prepared eggs in half and take out the yolk.  Mix the yolks with the

remaining ingredients and spoon back into the whites.


Refrigerate for one hour to overnight to help the flavors blend in.  Serve

the eggs beautifully arranged on a plate and garnish with remaining chives.



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