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What happens when cozy, hearty pub flavors meet a lighter, salad-friendly wardrobe? You get the Irish Pub Salad — a deliciously nostalgic mashup that captures the spirit of an old-school pub lunch without the post-meal slump. Think tender lettuce, spicy pickled green beans, savory corned beef, sharp Irish cheddar, and a tangy honey mustard dressing that makes every forkful feel like a warm hug from the Emerald Isle — just less heavy and a lot more sprightly.
Why this salad works
Familiar comfort, remixed: The classic components of an Irish pub — pickled veg, corned beef, Irish cheese — are all here, but roasted and tossed so they shine without dragging you down.
Contrast is king: tender lettuce + crunchy rye chips + chewy corned beef + creamy dressing = endlessly satisfying texture play.
Versatile and seasonal: Swap red cabbage for lettuce, use kale in winter, or add spring peas when they show up. It plays well with whatever your market offers.
Serving ideas & pairings
Make it a main: Add grilled salmon, sliced roast chicken, or a poached egg for extra protein.
Sides: Serve with a wedge of soda bread or a crisp apple for contrast.
Drinks: A pint of dry Irish stout pairs beautifully, or keep it light with sparkling water and lemon.
Healthy swaps & variations
Lighter cheese: Use reduced-fat cheddar or a sprinkle of tangy feta for fewer calories.
Less oil: Replace half the oil in the dressing with plain Greek yogurt for creaminess and protein.
Gluten-free: Skip croutons and use gluten-free grains or seeds for crunch.
Vegan: Tempeh bacon + vegan cheddar substitute + maple syrup in the dressing instead of honey.
Why The Skinny Fork loves it The Irish Pub Salad is proof that comfort food doesn’t have to be a heavy indulgence. It keeps all the warming, nostalgic flavors you crave — smoky, cheesy, herby, and potato-good — while leaning lighter through roasting and bright, bold dressing. It’s one of those recipes that feels celebratory and wholesome at the same time, perfect for a cozy weeknight or a casual weekend gathering.
Irish Pub Salad
Think tender lettuce, spicy pickled green beans, savory corned beef, sharp Irish cheddar, and a tangy honey mustard dressing that makes every forkful feel like a warm hug from the Emerald Isle — just less heavy and a lot more sprightly.
Ingredients
- 1/3 C. Extra Virgin Olive Oil
- 2 Tbsp. Apple Cider Vinegar
- 3 Tbsp. Honey
- 1 Tbsp. Dijon Mustard
- 1 Tsp. Pepper
- 1/4 Tsp. Salt
- 4 Oz. Green Leaf Lettuce
- 5 Oz. Cherry Tomatoes, Halved
- 8 Oz. Pickled Green Beans
- 4 Hard Boiled Eggs
- 1/2 C. Shredded Irish Cheddar
- Optional: Rye Chips
Instructions
- Place the 1/3 C. Extra Virgin Olive Oil, 2 Tbsp. Apple Cider Vinegar, 3 Tbsp. Honey, 1 Tbsp. Dijon Mustard, 1 Tsp. Pepper, and 1/4 Tsp. Salt into a blender, food processor, or cup of an immersion blender. Puree into smooth dressing and place in the fridge to chill.
- Divide the 4 Oz. Green Leaf Lettuce among plates, bowls, or storage containers.
- Top the lettuce with the 5 Oz. Cherry Tomatoes, 8 Oz. Pickled Green Beans, 4 Hard Boiled Eggs, and 1/2 C. Shredded Irish Cheddar divided evenly.
- Drizzle dressing over each and enjoy right away or store the prepared salads separate from the dressing until ready to enjoy.
Nutrition Facts
Calories
316Fat (grams)
24 gSat. Fat (grams)
4 gCarbs (grams)
20 gFiber (grams)
3 gNet carbs
17 gSugar (grams)
15 gProtein (grams)
8 gSodium (milligrams)
397 mgCholesterol (grams)
187 mgNutritional Claims: Low Carb • Vegetarian • Pescatarian • Gluten Free • Wheat Free • Peanut Free • Tree Nut Free • Soy Free •Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
Step-by-Step Photos:
