Irish Pub Salad
Ingredients
Dressing:
- ½ cup mayonnaise
- 2 Tbsp rice vinegar
- 1 tsp dried terragon
- 1 Tbsp Dijon mustard
- 2 to 3 tsp water
Salad:
- 8 cups Boston or Bibb lettuce, torn
- 1 cup pickled beets, pickled green beans, sliced cucumber, diced tomatoes, chopped celery, shredded cabbage and sliced onions--your choice!
- 1 cup pickled green beans, leave whole
- 4 hard-boiled eggs, peeled, cut into quarters
- 4 ounces cheddar cheese, cut into small squares
- 1 cucumber, sliced
- 3 stalks celery, chopped
- 1 cup shredded cabbage, optional
- 1 small onion, thinly sliced, use either red or white
Instructions
Make the dressing:
- To a small bowl, add the mayo, vinegar, Dijon mustard, and tarragon. Whisk together, adding the water if needed. Salt and pepper to taste. Set aside.
Make the salad:
- To a large bowl, tear the butter leaf lettuce (or Boston lettuce) into small pieces. Drain the pickled veggies; add them to the bowl with the lettuce. Top with the cherry tomatoes, Cheddar, celery, cucumbers, eggs, and onions.
- Serve the dressing on the side or add it directly to the salad before serving.
How to make hard-cooked eggs:
- With a spoon, gently place each egg in a medium pot of boiling water. Bring to a boil for 10 minutes. Remove from heat, pour out hot water and fill the pan with a mixture of cold water, and ice cubes; let stand until the eggs are completely cooled. Always peel under cold running water!
Notes
Originally posted FEB 2018
Nutrition Facts
Calories: 303kcal, Carbohydrates: 11g, Protein: 11g, Fat: 24g, Saturated Fat: 7g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 151mg, Sodium: 482mg, Potassium: 495mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2734IU, Vitamin C: 19mg, Calcium: 205mg, Iron: 4mg