Jerusalem : Compass of the Diaspora Jew
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Delectably light salads to suit every palate.
Light Corn and Cucumber Salad
Ingredients
Dressing
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
Dressing
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
Delightfully different and refreshing a great compliment for those watching their weight!
Ingredients
Dressing:
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
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
Dressing
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
Simple and deliciously refreshing
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
Dressing
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
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