KNOXVILLE, Tenn — We decided to have a little fun with the Shamrock Salad Board, and took on the concept of a charcuterie board.
The first thing you will want to do is choose a large dish for your serving board. We took a bistro platter and lined it with parchment paper. We then chose three basic greens including spinach, arugula and kale. It’s always good to aim for incorporating the colors of the rainbow when choosing fresh produce. We decided to actually make the rainbow with tomatoes, carrots, yellow peppers, English cucumbers and blueberries. Of course, at the end of every lucky rainbow is a pot of gold. We created two homemade dressings for the ends to the rainbow to add a little variety. One is Green Goddess dressing made from Greek yogurt. The other is a restaurant style honey mustard dressing.
For our meat, we chose a pork tenderloin and simply grilled it. Pork tenderloin is budget friendly and a great lean protein source.
We accented this salad with a pre-sliced mozzarella log and had a little fun with cutting them into the shape of four leaf clovers with a cookie cutter. In place of croutons we used pistachios on a foil lined shamrock template. The presentation of this dish is fun and festive and gives each person a little healthy luck for St. Patrick’s Day.
Scott and Michelle can be reached through www.totalitylivingwell.com for customized nutrition plans, personal training and healthy living instruction.
Shamrock Salad Board Recipe:
2-3 green varieties (baby spinach, kale, arugula)
20 grape tomatoes
2 carrots, shaved
1 yellow pepper, thinly sliced
1 English cucumber, sliced
1 c fresh blueberries
1 mozzarella log, sliced into approximately 1/4 inch thick pieces
1 1/2 c roasted pistachio pieces
1 small cardboard shamrock template covered with aluminum foil.
1 one inch shamrock cookie cutter (optional)
1 pork tenderloin
1 c olive oil
Garlic powder to taste
Salt and pepper to taste
1 lime, juiced
Marinate the pork tenderloin with garlic, salt, pepper and lime juice in a gallon sized freezer bag for 15 minutes using olive oil, lime juice, garlic, salt and pepper. Pre-heat the grill to 375 degrees. Cook the tenderloin for approximately 15 to 20 minutes while turning it every four minutes until you get an internal temperature of 150 degrees. Let it rest for 3 minutes before cutting.
Green Goddess Dressing:
2 scallions, chopped
½ jalapeño pepper (seeds removed)
⅔ c nonfat Greek yogurt
½ c fresh cilantro
1 lime, juiced
⅓ c olive oil
½ t Himalayan pink salt
1 T honey
Place the onions and jalapeno pepper in a food processor or small blender. Add the Greek yogurt, cilantro, lime juice, olive oil, pink salt, maple honey. Blend to combine.
Honey Dijon Dressing:
1/3 c olive oil
1 c honey
1/2 c whole grain or coarsely ground mustard
1/3 c Dijon mustard
3 t garlic, finely minced
1 small lemon, juiced
Combine ingredients in a food processor or small blender until you have a smooth consistency.
Line a large bistro style dish, baking sheet or platter with parchment paper. We prefer using a round shaped dish with raised sides but a rectangular shaped dish can also be used. Evenly disperse the greens into three sections over dish.
Next, begin making the rainbow at the top of the dish over the greens starting with a row of the tomatoes. Follow with a row off the carrots beneath the tomatoes. Put a row of the yellow pepper below the carrots. Place the cucumbers in a row below the carrots and then arrange the blueberries for the last row beneath the cucumbers.
Place the foil lined shamrock in the center of the dish over the greens. Place pistachio nuts over the foil carefully covering the foil.
Place a small bowl at each end of the rainbow. Full one with Green Goddess dressing and the other with the Honey Dijon dressing. Place a small spoon in each bowl.
Cut the cheese slices using the cookie cutter and arrange the cheese on top of the veggie rainbow.
Place pork tenderloin slices along the bottom of the tray below the shamrock.
Just add tongs and enjoy letting your favorite people serve themselves a lucky portion of Shamrock Salad!