click here to jump to start of article
Join Our Newsletter

Get latest articles and videos with Jewish inspiration and insights​




Salads for Every Occasion

Salads for Every Occasion

Delectably light salads to suit every palate.

by

Light Corn and Cucumber Salad

Ingredients

  • 4 raw corn on the cob, kernels removed
  • 2 large cucumber, peeled, cut in half lengthwise, sliced into 1/2-inch-thick pieces
  • 1 red pepper cut into strips
  • 1/4 cup red onion, chopped
  • 2 Tbs cilantro flakes (optional)
  • ½ container (2 Tbs) alfalfa sprouts
  • 1/3 cup pine nuts

Dressing

  • ½ cup lemon juice
  • ½ cup water
  • 1/3 cup olive oil
  • Salt and garlic powder to taste

Instructions

Combine all ingredients in a bowl. Divide salad into individual plates, top with alfalfa sprout and sprinkle with some pine nuts. Serve chilled or at room temperature. Yields about 1 cup per serving

Preparation time: 15 minutes

Serves 6

Multi-Colored Hot Pepper Salad

Ingredients

  • 2 red pepper
  • 2 yellow pepper
  • 2 orange pepper
  • 1 jalapeno pepper (optional, but great if you like your salad hot and spicy)
  • 2 scallions (or 1 small red onion), chopped
  • 1 handful stuffed olives slices

Dressing

  • ½ cup water
  • ½ cup lemon juice
  • 1 tsp. salt
  • 3 Tbsp. olive oil
  • 1/2 tsp celery seeds (optional)

Instructions

Wash and seed peppers. Cut them into thin strips. Combine the peppers and the scallions (or red onion). Add the dressing and toss well.

Preparation time: 20 minutes

Serves 6

Marinated Garden Salad

Your browser may not support display of this image.

Delightfully different and refreshing a great compliment for those watching their weight!

    Ingredients

  • 8 oz. (250 grams) whole mushrooms (choose the smallest variety you can find)
  • 2 cups Bodek frozen broccoli, thawed
  • 2 cups Bodek frozen cauliflower, thawed
  • ½ cup fresh snap peas
  • 1 red pepper, sliced in strips
  • 2 scallions, chopped
  • 1 head of your favorite lettuce, well washed and carefully checked

Dressing:

  • ½ cup canola oil
  • ¼ cup apple cider vinegar, or lemon juice.
  • 1 Tbs maple syrup
  • 1 clove garlic, minced
  • 1 tsp dry basil
  • Salt & pepper to taste

Instructions

In large bowl, combine mushrooms, broccoli, cauliflower, snap peas, red pepper, and scallions. In a small bowl or blender, combine oil, apple cider vinegar, maple syrup, garlic, salt and pepper to taste Prepare dressing before Yom Tov. Pour over vegetables toss lightly to mix. Line a plate with washed curly lettuce and top with mushroom mixture.

Preparation time: 15 minutes

Serves 6

Carrot & Zucchini Salad

Simple yet delicious this salad is easy to make and very pleasing for the palate and waist!

Ingredients

  • 4 lettuce leaves, washed and checked
  • 1¼ cups organic zucchini, shredded (unpeeled)
  • 1½ cups carrot, peeled and shredded
  • ½ cup alfalfa sprouts
  • ½ cup dressing (use same as above)
  • 2 Tbs sliced almonds, toasted (optional)

Instructions

Combine zucchini, carrots and sprouts. Place a lettuce leaf on each plate. Top with the vegetable mixture. Pour 2 tablespoons of dressing over each serving. If desired, garnish with toasted sliced almonds.

Preparation time: 10 minutes

Serves 4

Tomato, Avocado and Golden Beet Salad

Purchase golden beets (red will also do) at your local health food store or produce market; they're sweet as can be and won't stain your hands red.

Ingredients

  • 4 large beets, golden, scrubbed and tops removed cooked till tender and cooled
  • 4 medium tomatoes cut in wedges or baby tomatoes cut in half
  • 1 can heart of palm cut into rounds
  • 2 ripe avocados cut in ½ inch cubes
  • 1 small red onion sliced into half moons
  • 1 handful stuffed olives cut into slices

Dressing

  • 3Tbs olive oil
  • 3 Tbs fresh lemon juice
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • ½ tsp basil flakes
  • 1 tsp chopped shallots

Instructions

Peel cooked and cooled beets with a vegetable peeler and cut into 1/2-inch wedges; place beets in a large bowl.

Add all other ingredients, Drizzle with dressing and enjoy!

Preparation 30 minutes

Serves 6

Fennel and Radish Salad

Simple and deliciously refreshing

Ingredients

  • 1 fennel bulb (also called anise)
    1 bunch of radishes (approx 10) with the leaves
  • 1 red onion slivered (optional)
    1 lemon
    Salt & pepper to taste

    Directions

Take off the outer parts of the fennel bulb that may be brown or discolored.
Cut off the stalky parts with the fronds and core the bulb.
Cut the bulb in half from top to bottom and then lay the cut pieces flat side down and slice into thin pieces. The bright green fronds (looks like dill) can be washed very well and added to the salad. Put all the fennel into a bowl.

Cut the stems off the radishes and cut the radishes into thin slices, add to bowl.

Lightly salt and pepper the vegetables to taste.

Juice the lemon and add to the bowl just before ready to serve. Toss to coat.

Serve chilled or at room temperature.

Preparation 15 minutes
Number of Servings: 4

Red Cabbage Salad

Ingredients

  • 2 packaged Bodek red cabbage salad
  • 1 red onion sliced
  • 1 red pepper diced
  • ½ cup Manzanilla olives sliced

Dressing

  • 1/3 cup oil
  • 1/3 fresh squeezed lemon juice
  • ½ cup water
  • ½ tsp garlic powder
  • ½ tsp salt
  • A few sprinkles black pepper (optional)
  • 1 Tbs maple syrup (optional)

Directions

Combine dressing ingredients in a container and shake well. In a glass bowl combine red cabbage, sliced red onions, diced red pepper and sliced olives and mix with the dressing. Decorate with some sliced red peppers, and a sprig of celery leaves.

Preparation 10 minutes

Serves 8

Sweet Nutty Pasta Salad

This is my mother’s favorite dish, a simple yet delectable Hungarian choice suitable as a side dish while it also makes a nice ending to a meal for those that like a sweet bite.

Ingredients

  • 1 lb package of wide noodles
  • ½ lb ground walnuts
  • 2 Tbs. oil
  • 2 Tbs. maple syrup
  • Cinnamon to taste

Directions

Cook noodles according to package directions. Drain in a colander. Return to pot. Add the oil and nuts. Mix well until noodles are completely coated with nuts. Spoon into individual dessert plates. Pour 1/3 Tbs maple syrup and a dash of cinnamon on each plate. Enjoy!

Preparation time 15 minutes

Serves 6

Published: October 3, 2010


Give Tzedakah! Help Aish.com create inspiring
articles, videos and blogs featuring timeless Jewish wisdom.

Visitor Comments: 2

(2) Anonymous, August 4, 2011 5:49 AM

You would be a great speaker to have at one of our Hadassah meetings

Do you ever travel to Los angeles area to speak! I am active in Hadassah in Orange County. We are always looking for interesting programs. happened to read your bio after I sent a comment, and I thought what a great program that would be for our group! Hope to hear from you.

(1) Anonymous, August 4, 2011 5:40 AM

looking for name of sweet tasting something cabbage fam starts with"r"

would you please tell me what the name is of a very lite pink color narrow cabbage looking leaf--it is a long name that begins with "r" had it in summer salad in a restaurant, and loved it--added nice color &loved that taste! thanks much!

Submit Your Comment:

  • Display my name?

  • Your email address is kept private. Our editor needs it in case we have a question about your comment.


  • * required field 2000
Submit Comment
stub