Irish Pub Salad

Irish Pub Salad 1

Irish Pub Salad

This hearty salad, full of vegetables and protein, served with a delicious tarragon dressing, is perfect to serve for St. Patrick’s Day or any time of year.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Main Course, Salad
Cuisine American
Servings 6


  • 2 (11-ounce) packages Fresh Express® Green and Crisp Salad Blend
  • 12 ounces Yukon gold potatoes, chopped
  • 1 teaspoon salt
  • 12 ounces asparagus
  • 7 ounces fully cooked hardwood smoked sausage, sliced
  • 1 large ripe tomato, cut into wedges
  • 1 (15-ounce) jar sliced beets, drained
  • 2 hard cooked eggs, peeled, cut into quarters
  • 5 ounces aged Irish cheddar cheese, cut into small cubes
  • Irish soda bread, optional

Creamy Tarragon Dressing Ingredients (makes 1-1/2 cups):

  • 1-1/4 cups mayonnaise
  • 2 tablespoons white wine vinegar
  • 4 teaspoons dried tarragon
  • 4 teaspoons Dijon mustard
  • 4 teaspoons water
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


  • Place the potatoes in a large saucepan of water; stir in salt. Bring to a boil over medium-high heat; reduce to a simmer. Cook for 15 minutes or until potatoes are tender; drain. Cool to room temperature.
  • Cook asparagus in a large saucepan of boiling water for 2 to 3 minutes; transfer to a large bowl filled with ice water. Drain; set aside.

To assemble:

  • Place Fresh Express® Green and Crisp Salad Blend on a large platter. Arrange the potatoes, asparagus, sausage, tomato, beets, eggs, and cheese on the lettuce. If you have extra ingredients, replenish them as needed.
  • Once salad is served, drizzle each portion with Tarragon dressing. Serve with Irish Soda bread, if desired.

Creamy Tarragon Dressing Instructions:

  • Mix all ingredients in a small bowl.

Contains Allergens:

  • Egg
Made with
Green & Crisp

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