Category: Salads

Beetroot, Spinach & Raspberry Salad

 Ingredients 100g spinach 125g brie cheese 1/3 cup walnuts, chopped 1 jar beetroot Raspberry Dressing 125g fresh raspberries 1/4 cup olive oil 2 tablespoons white vinegar 1 teaspoon white sugar Method Mix the beetroot with spinach leaves, brie and walnuts. Raspberry Dressing: Combine ingredients in a small jug and whisk. Season to taste with sea… Continue reading Beetroot, Spinach & Raspberry Salad

Smoked Salmon & Potato Salad with Dill & Mustard Dressing

Ingredients 1.5 lbs baby potatoes, cooked and chilled (you can used leftover potatoes for this) 6 oz smoked salmon Dressing 2 tsp. dark brown sugar 1 tsp. fresh lemon juice 2 tsp. Lakeshore mustard 1 tsp. olive oil 1 heaped tbsp. mayonnaise 2 heaped tbsp. finely chopped fresh dill (or 4 tsp. of dried dill)… Continue reading Smoked Salmon & Potato Salad with Dill & Mustard Dressing

Pickled Beetroot, Sweet Potato and Lentil Salad

A fresh and filling salad Ingredients 2 sweet potatoes (about 600g/1lb 5oz total weight), peeled and cut into roughly 2cm (3/4in) cubes 2 tblsp sunflower oil salt and freshly ground black pepper 150 g (5oz) puy or other brown lentils 3 tblsp olive oil 1 tblsp red wine vinegar 100 g (31/2oz) pickled beetroot, cut… Continue reading Pickled Beetroot, Sweet Potato and Lentil Salad

Irish Fry Breakfast Salad

Here, the traditional Irish Breakfast gets a modern makeover as a salad — though with all the same ingredients, it’s no less filling than the traditional version. Ingredients: for the salad: rapeseed oil 6 slices of Donnelly black pudding 4 Donnelly rashers, cut into lardons 2 eggs, poached 12 cherry tomatoes, halved 1 x 400… Continue reading Irish Fry Breakfast Salad

Loaded Baked Potato Salad

Insert Blurb here Ingredients: 1 1/2 pounds potatoes, diced (optionally peeled) 1 cup sour cream (or Greek yogurt) 1/2 cup cheddar cheese, shredded 4 strips Donnelly’s bacon, cut into 1 inch pieces 4 green onions, sliced salt and pepper to taste Method: 1.Boil the potatoes in water until just fork tender, about 15-20 minutes, drain… Continue reading Loaded Baked Potato Salad

Farmers’ Market Potato Salad

Look for a mix of red, purple, and brown-skinned fingerling potatoes, so named because of their oblong shapes, to prepare this stunning salad. If you can’t find them, substitute small red potatoes. You can serve this dish at room temperature just after it’s tossed together, or make it ahead, refrigerate, and serve chilled. Ingredients: 1… Continue reading Farmers’ Market Potato Salad

Seven Layer Salad

Use a clear bowl or mason jar for serving with your favorite tortilla chips Ingredients: Makes enough for 1 large bowl or 8 to 10 half-pint jars FOR THE DRESSING 2 ounces red wine vinegar Juice of 1 lime 1 tablespoon Lakeshore whole-grain mustard 1/2 teaspoon cumin 1/2 teaspoon coriander 8 ounces Lakeshore Rapeseed oil… Continue reading Seven Layer Salad

Grilled Vegetable and Gruyere Sandwiches with Caper Mayonnaise

Not just for vegetarians, this hearty sandwich is packed with rich flavors that will satisfy everyone. You can add your favorite grilled seasonal vegetables. We love zucchini, yellow squash, sweet onions and fennel. Ingredients: Caper Mayonnaise: 2 tablespoons mayonnaise 2 teaspoons Lakeshore whole-grain mustard 1 teaspoon capers, chopped Sandwiches: 2 tri-colored sweet peppers or bell… Continue reading Grilled Vegetable and Gruyere Sandwiches with Caper Mayonnaise

Irish Summer Salad

Ingredients: 1/2 cup Chef Salad cream 2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried 1 teaspoon whole grain mustard 2 to 3 teaspoons water 4 cups torn Boston or Bibb lettuce 4 cups selected salad bar ingredients (such as pickled beets, sliced cucumber, diced tomatoes, chopped celery, shredded cabbage and pickled onions, homemade coleslaw)… Continue reading Irish Summer Salad