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Shabbat Salads

Shabbat Salads

Enhance your Shabbat menu with one of these low in fat, healthy, fresh salads. Your family and guests will thank you!

by Staff

Grilled Chicken Salad

1 bag cut up romaine or iceberg lettuce
1 box of cherry tomatoes
3 pieces of boned chicken breasts

1/4 - 1/2 cup oil (add a bit of water if using less oil)
1/4 cup sugar
1/4 cup vinegar
2 tablespoons soy sauce
1 clove of garlic, crushed or minced into very fine pieces
1 teaspoon mustard
1/2 teaspoon freshly ground black pepper

Grill chicken separately for 6 minutes on each side until flesh is white in color. Cut each piece of chicken breast in half and diagonally cut into thin strips.

Shake all dressing ingredients together in a container/dressing bottle until thoroughly mixed. Add grilled chicken pieces and give another shake or two to coat the chicken with the dressing/marinade. Let chicken marinate in the refrigerator for 3-5 hours.

Before serving, cut the cherry tomatoes in half and toss with lettuce. Pour the dressing/marinade with the chicken over the salad and mix. Enjoy.

Note: You can serve this salad as an entrée. Sprinkle lettuce on plate, then artfully design cherry tomatoes in a circle around the plate and place chicken pieces in the center. Pour dressing over the plate just before serving.

This salad dressing is also great on coldcuts. Combine lettuce, cherry tomatoes and bits of coldcuts, omitting the chicken, for a delicious coldcut salad.

Angel Hair Pasta Salad

1/2 of an 8 ounce bag of angel hair pasta, cooked and drained
1/2 bag of cut up purple cabbage or ½ small purple cabbage head, cut up
3 stalks of green onion/scallions chopped
1 tablespoons oil
1/2 cup slivered almonds
1/8 cup sesame seeds

1/3 cup olive oil
1/4 cup sugar
1/4 cup apple cider vinegar (regular vinegar can also be used)
1 teaspoon salt
1 teaspoon white pepper

Saute slivered almonds and sesame seeds in 2 tablespoons of oil until golden brown. Shake all dressing ingredients in a container/dressing bottle. Combine pasta, purple cabbage, scallions, almonds and sesame seeds. Pour dressing over salad right before serving.

Note: To cut out some of the fat, omit sautéing the almonds and sesame seeds in oil and roast them in the oven until brown.

Mushroom Salad with Lettuce and Cherry Tomatoes

1 box of fresh mushrooms (portabello mushrooms can be used), cleaned and cut.
1 bag of cut up lettuce
1 box of cherry tomatoes, halved
1/3 cup crushed honey glazed almonds


1/2 cup olive oil
1/4 cup balsamic vinegar (regular vinegar can also be used)
1/4 cup sugar
1/4 cup ketchup
1 clove garlic, crushed
1/2 teaspoon salt
1/2 teaspoon mustard
1/4 teaspoon paprika
1/4 teaspoon black pepper

Sprinkle mushrooms with salt, pepper, and paprika and sauté in a bit of oil. Combine with lettuce and cherry tomatoes.

Shake all dressing ingredients in a container/dressing bottle. Pour dressing over salad before serving and sprinkle crushed almonds over salad.

Lettuce and Mandarin Orange Salad

1 bag cut up iceberg or romaine lettuce
1 can mandarin oranges, drained
1 small purple onion, quartered and sliced
1/2 cup slivered almonds
1/2 cup craisins (optional)

1/3 cup olive oil
2 tablespoons vinegar
1 tablespoon lemon juice
2 tablespoons sugar
1 teaspoon salt
sprinkle of black pepper

Lay slivered almonds in pan and roast in oven until brown (5-10 min). Combine lettuce, mandarin oranges, purple onion, almonds and craisins.

Shake dressing ingredients in a container/dressing bottle. Pour over salad and serve.



January 22, 2005

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Visitor Comments: 7

(7) Sharon, December 13, 2012 9:11 PM

Mandrin Orage Salad Recipie

I had so many comments of how good this recipie is. I also put in sliced mango.

(6) Annie, August 19, 2011 6:03 AM

may I contribute a healthy Shabbas salad idea? Baby Bok Choy

I moved to Toronto last year, entered it in a contest at a 'frum' store and won! Bok Choy is in the top 10 of the ANDI (aggregate nutrient daily index), iceberg lettuce practically has NO nutritional value; Canadian grown "Shanghai" baby bok choy is very clean therefore easy to 'clean' again: 4-6 large bundles of baby bok choy washed and checked, sliced/chopped in 1cm wide strips; a handful of chow mein noodles Dressing: Place in blender: 1 very heaped tablespoon (tbsp) of peanut butter (your choice) 2 tbsp rice wine vinegar 2 tbsp sugar/agave/maple syrup 3/4 cup light tasting olive oil 1 tsp salt 3 big cloves of garlic Add to bok choy just before serving; top with noodles OR dried cranberries and/or your favourite nuts/seeds thanks to Melbourne Aish rebetzin Rachelle Saffer for this one!! it's still a hit

(5) Mommish, October 14, 2009 5:20 PM


I couldn't help but notice that each recipe featured in this article contains at least 2 tablespoons of sugar. This is preposterous - Hashem gave us vegetables, fruits and grains that are bursting with flavor and natural sweetness. Adding table sugar isn't only unnecessary - it is also unhealthy. Diabetes is a scourge on our generation, and Jews are disproportionately represented on the rolls of diabetic patients. Here's a challenge: present recipes to your readers that are healthful, easy to prepare, colorful and tasty - and sugar-free* (*No artificial sweeteners, either.) Do you think it can be done?

(4) Shlomit Cline, February 12, 2006 12:00 AM

Salad Dressing Recipe

I couldn't remember a recipe I once heard, so I googled it and up came the AISH site!! Having just come back from Winnipeg, I am a big fan of Aish and its Shlichim who always go out of their way to help! Once again, Aish to the rescue! Thank you!

(3) Anonymous, February 17, 2005 12:00 AM

wash bagged veggies

There's another kind of bug that isn't tref but can ruin your shabbos--salmonella and similar organisms that can cause food poisoning. The moist environment inside plastic produce bags is a fine breeding ground for these bugs. Contrary to popular belief, prewashed bagged veggies need a good strong dousing before use.

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