Jerusalem : Compass of the Diaspora Jew
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Diverse, delicious, colorful and nutritious, and simple to make too!
We all have those days (or weeks) when we simply don't have the time to cook a proper meal, but our families still need nutritious, filling food. I came up with this cheap and easy solution for those busy days - salads. Diverse, delicious, colorful and nutritious, these salads are simple to make and keep in your fridge as the base of any meal.
This salad can be easily customized for even the pickiest eaters, and can be made gluten-free. Pretty much any fresh vegetable can be used. I've even seen it made with oranges, raisins, pomegranate seeds, and chopped pecans. Try substituting quinoa instead of bulgur to expand you nutritional base and add an extra punch. With your grain and your fresh vegetables covered, all you need is a protein like chicken, fish, or cheese to make this meal complete.
Bring the water and bulgur to a boil in a medium saucepan, then cover and simmer on lowest flame for 15 minutes. Fluff with a fork and allow to cool before adding to the chopped vegetables and corn. Whisk together the dressing in a separate bowl before pouring over the salad. Chill in the refrigerator for several hours before serving.
Note: This salad is even better if you use fresh parsley and add some chopped fresh mint.
Perhaps the most common use for kasha in the Jewish kitchen is kasha varnishkes, but kasha can really be quite versatile. This cold salad has a unique flavor and can be paired with any protein to make a balanced meal.
Bring the water to a boil in a medium pot and add the rinsed kasha. Cover tightly and simmer for 12 minutes. Fluff with a fork and allow to cool before adding to the chopped vegetables. Dress with the remaining ingredients, chill for a few hours and serve.
This salad is a meal all by itself, but we like to add a little bit of cottage cheese on top. Especially good during the summer months when you don't want to cook, this is a good, easy way to satisfy hungry bellies.
Allow the pasta to cool before mixing together all the ingredients and topping with Italian dressing. Allow to chill for an hour or more before serving.
This one is a big winner with my toddler and is an easy finger-food for a child with enough teeth to chew well. The chickpeas are a great source of protein and minerals such as phosphorous, magnesium, and iron. Oh, and did I mention that they're delicious?
Mix together all ingredients and chill for one hour before serving.
Note: If you want to mix things up a little bit, try doing half kidney beans and half chickpeas, or adding some peas.