Shamrock Salad Recipe

From Dorothy McNett's Recipe Book.

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Shamrock Salad

From Dorothy McNett's recipes at Delicious anytime of the year, but also very special to serve around St. Patrick's Day. Carefully select the green peppers so that they have the 3 sided shamrock shape on the bottoms if you want a shamrock look-alike!

2 green bell peppers, small to medium sized
8 ounces cream cheese, softened
4 tablespoons chopped walnuts, or other nuts as desired
1/4 cup or so of pimiento stuffed olives, sliced
1/4 teaspoon sea salt
freshly ground pepper
1-2 tablespoons milk or cream, if needed
lettuce leaves
extra virgin nolive oil
baby cooked shrimp for garnish

Remove the stem ends from the peppers, and remove the seeds and cores. In a bowl blend together the softened cream cheese, nuts, sliced olives, salt and pepper, adding just enough milk or cream to make a nice firm stuffing. Fill the peppers with the mixture and refrigerate several hours to firm up nicely. When ready to serve, arrange lettuce leaves on plates. Slice the stuffed peppers crosswise into about 1/4 inch slices and hopefully they look like shamrocks! Arrange on the lettuce, drizzle with just a bit of oil and sprinkle with shrimp. Serve!

Recipe created 2015-03-08.

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