Salads & Sandwiches > Glendalough Salad >
Glendalough Salad
1 C Riviera salad blend with butter lettuce & radicchio
1 C Baby Spinach Trio (baby spinach, Arugula & carrots)
2 slices of cooked corned beef, cut into strips & then cubed
4 slices of thin chicken deli meat, cut into strips & then cubed
2 slices Swiss cheese, cut into strips & then cubed
1/4 C sliced fresh mushrooms, cut in half & sliced again
12 green olives with pimento but no pits, sliced
Handful of sweet onion, minced
1/4 C pecans, chopped
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; makes enough for two servings.
Suggestions: You can use a different type of salad dressing other than Ranch, although I would not recommend adding an oil-based dressing such as Italian, which might smother the natural flavors of the salad. Pepper to taste would be good, although the salad really doesn't need any extra salt because of the corned beef and olives.
Shenanchie's Note: I love experimenting with salads. In April 2005 I assembled the above recipe and decided to call it the Glendalough Salad because my father's family came from Glendalough, Ireland and because the salad contains cubed corned beef.
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