Shamrock Pinwheel Sandwiches & Irish Green Salad for St. Patrick’s Day

What fun to create this kid-friendly St. Patrick’s day meal — perfect for kids.

Feeling lucky? Let’s get to eating.

Shamrock Pinwheel Sandwiches & Irish Green Salad

(yields 4 tortilla’s worth – about 24 pinwheel pieces, or 6 shamrocks)

Ingredients

Pinwheels:
8 ounces cream cheese, softened
1 packet (1-oz) ranch dressing and seasoning mix
4 green tortillas (I used Mission brand 10-inch)
approximately 2 cups loose baby spinach (4 handfuls)
4-6 long slices of sliced deli turkey meat
1 large cucumber, peeled and sliced into thin long strips (enough for app. 12 strips)
(fun add-ins: caramelized onions, red bell pepper strips)
Plastic wrap
4 long strips cut from a green bell pepper

Salad:
4 cups baby spinach
1 large cucumber, peeled and sliced into thin rounds
2 stalks celery, sliced thin
1 green bell pepper, seeded and chopped
3 green onions, chopped

Instructions

For the pinwheels, thoroughly combine the cream cheese with the ranch seasoning. Lay a tortilla on a large piece of plastic wrap. Spread cream cheese mixture over the entire surface of the tortilla. Next layer a handful of the spinach, a turkey slice (you might need another half slice to cover the length of the tortilla), and a few cucumber strips in down the center of the tortilla. Roll from right to left into a tight wrap. Tightly roll the plastic wrap around the wrap and place in the refrigerator for at least an hour and a half. (Best made and served the same day — these were adequate the next day, but a bit too moist).

When ready to serve, remove plastic wrap and cut into 1-inch pinwheel slices. Discard ends.
To make shamrocks, place four pinwheels next to each other in a shamrock shape, and use a bell pepper strip to create a stem on the plate.

For the salad, toss the spinach, cucumber, celery, pepper, and onions in a bowl. Serve with your favorite dressing.

Note: The “green milk” in the picture is just made of 8 ounces of milk + 2 drops green food coloring. : )

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Credits: Images, styling & recipe by Liz Berget.