Tag Archives: kosher salad

Chopped Kale Salad with Apple and Roasted Beets

Yield:
4 servings

Okay everyone, it’s a new year, and so it’s time for a new salad!

chopped kale salad with roasted beets

Kale is everywhere, and I must admit – I long ago hopped onto the kale train. I love making roasted kale as a salty, crispy snack. When I was pregnant with my daughter, I would make my way through three entire bags of kale in a single week. I just love kale and I know I am not the only one. There’s even a cookbook called Fifty Shades of Kale dedicated to the leafy green!

Recently I’ve had a few different kinds of salad using raw kale as the base, instead of spinach or other mixed greens. It was hearty and really satisfying, so I decided I would move on from roasting or sauteing the kale, and go right for a chopped kale salad.

close up kale salad

You can dress this salad up to your liking by adding some chopped cucumber, red onion or some feta cheese. Want to make this this salad into a full meal? Add grilled chicken on top for a hearty lunch or dinner.

Chopped Kale Salad with Apple and Roasted Beets

Posted on January 2, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Israeli Salad with Chickpeas, Feta & Fresh Mint

Yield:
4 servings

In our home there is a clear division of labor when it comes to the kinds of meals we both cook. The husband is in charge of meat and fish. I am in charge of soups, sauces and salads. (And dessert too of course). .

Salads are really so much fun to throw together. I love experimenting with seasonal ingredients I find at my local farmer’s market and also using ingredients I have hanging around in my house. And above all about salads: I love that you can improvise.

The salad calls for arugula but all you have is spinach? Just substitute! Have some apples in the house that you want to use before they go bad? Chop them up and throw them in! This is actually how some of my best salad creations came about in the first place including one of my favorites, this Spinach, Blueberry & Goat Cheese Salad with edamame and cucumbers. It was literally what I had in my fridge and it happened to combine together for a delightful and delicious result.

Israeli salad with chickpeas and feta

 

I have found that traditional Israel salad is just the kind of salad that can be made into multiple variations, each one slightly different. For a little more spice you can add a pinch or two of sumac. You can leave out the peppers, leave out the cucumbers, or even add a few things, like chickpeas, feta and mint.

This salad came about like so many of my other favorite salad combinations. It was Saturday afternoon, my daughter was playing at the park with her dad and I was given a few moments to enjoy lunch by myself – glorious. Wine might have also been involved. I looked in the fridge, and threw together what I had: tomatoes, cucumber, peppers, chickpeas and feta!

And by adding chickpeas and feta, this classic side salad becomes a light but hearty main dish packed with protein, fiber and most importantly, flavor.

 

Israeli Salad with Chickpeas, Feta & Fresh Mint

Posted on October 24, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Bagels ‘N Lox Salad

Yield:
6 servings

After a few months of gluten-free, lean-protein, low-carb, whole-grain, raw-food living, the taste buds may begin to cry out indignantly: “Why does everything taste the same? Why do we have to be so healthy? Why can’t we have pizza?  If we have to eat another leafy green salad dressed in olive oil and vinegar we’re going revolt!

Brown rice and beans is just so darn easy to prepareand so is oatmeal And shaking up a weekly jar of olive oil vinaigrette is no big deal. The wholesome dishes have been a habit for me, but has removed the guesswork, creatiity and flavor after so long. It is health-conscious eating, but mindful masticating?

Something had to give. At a recent Sunday Brunch party inspired by memories of thinly sliced smoked salmon and lox, baskets of bagel and tubs of cream cheeses, I was inspired to create this Bagels ‘N Lox Salad.

bagelz n lox salad1

It began as many meals had with a layer of the leafy green-of-choice. But then it really started to get good with a few boiled new potatoes tossed in for a tender bite and some toothsome heft. Salty-oily slivers of smoked salmon or lox draped loosely on the leafy bed. Thin ribbons of sweet-tangy pickled red onions layered on more color and exciting flavor. A scattering of capers for even more salty taste. And then a few well-toasted pumpernickel squares added in for a pleasing crunch.  It all ended tastily with a piquant drizzle of horseradish-dill crème fraiche dressing (the dedicated health-nuts can easily substitute Greek yogurt).

It might not be as high on the health-o-meter as steel-cut oatmeal or brown rice and beans, but it’s still in keeping with the balanced eating regime. Sometimes we just need some Jewish love in the form of a flavor.

Bagels 'N Lox Salad

Posted on September 25, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Spinach Steak Salad with Mango Peach Salsa

Yield:
2 servings

Earlier this week I wrote about a recipe for Chicken Gribenes N Waffles Cupcakes. It was a recipe I had researched. Considered. Carefully planned. And it came out…ok. Not quite as mind blowing as I had hoped. But fun to execute and I remain proud all the same. I mean, who else can say they made a delicious pareve cupcake topped with fried chicken skin!?

I had planned to make grilled chicken breasts with a farmers market-fresh peach salsa for dinner this past Monday evening. I picked up all the ingredients I would need for the fruity salsa. My daughter kept me company at the counter while I carefully diced and mixed. It’s such a great feeling when you feel like your meals are well-planned, healthful and then actually executed, right!?

And then my husband, who was bringing home the chicken breasts, got held up at work. What to do with the my salsa!?

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Looking in the fridge I spotted some fresh spinach, and a small piece of steak leftover from dinner the previous evening. Hmmm….could these things go together? The answer was a resounding yes.

I added some fresh corn, cucumber, slivered almonds and a drizzle of balsamic vinegar and olive oil. Wow- what a winning recipe! My husband and I devoured the leftovers-inspired salad. Who cares if my big plans for grilled chicken breasts with mango peach salsa didn’t work out – the salad that emerged is even better. It was a great reminder to myself that sometimes the best things happen when you don’t plan, both in and out of the kitchen.

I hope you enjoy this hearty salad recipe, and I wish you happy improvising!

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Spinach Steak Salad with Mango Peach Salsa

Posted on August 7, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Spinach, Blueberry & Goat Cheese Salad

Yield:
4-6 servings

Salads can be boring. In fact, every time I try to eat a salad for lunch I feel disappointed – like an opportunity for something delicious has been robbed from me. Which is why I am the queen of fun salads in my house, and am always looking to create new ways to put together my favorite fruits, veggies and nuts.

This is a recipe I haven’t made for YEARS but thought it was time to bring it back into the rotation, especially in time for Shavuot! You can serve this as a side salad for any dairy meal, and it’s perfect for a Shabbat lunch dish. Want to make it into a full meal? Serve it with some simply grilled or poached salmon and you are sure to feel some salad salmon satisfaction. Want to serve it with a meat meal? Just leave off the goat cheese!

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I like making my own dressing, but you don’t have to – just pour on your favorite bottled dressing or drizzle some extra virgin olive oil and balsamic vinegar.

Spinach, Blueberry & Goat Cheese Salad

Posted on May 3, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Mayim’s Moroccan Salad

Yield:
4-6 servings

The reason I lFFO_005ove this simple recipe is: you can prep it beforehand, it stays great, it’s cheap, and it’s very yummy! The vinaigrette is simple but very flavorful, as I have found many Moroccan Jewish recipes to be.

The recipe serves 4-6, but I like to double it and eat the leftover salad throughout chol hamoed.

 

 

 

Moroccan Salad

Posted on March 11, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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