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

Ingredients

3 cups chopped fresh kale

2 medium beets

1/2 apple, diced

1/4 cup chopped candied walnuts

1/4 cup dried cherries or cranberries

olive oil

balsamic vinegar

salt and pepper

Directions

Preheat the oven to 400 degrees. Wash and dry the beets. Place in tin foil and roast in oven for 45-60 minutes, or until soft. Allow to cool. Remove the outer peel of beets using hands or a vegetable peeler.

Cut beets into bite-sized pieces.

Place chopped kale in a large salad bowl. Add beets, apple, candied walnuts and dried cherries or cranberries. Drizzle with olive oil and balsamic vinegar or salad dressing of your choosing. Sprinkle with salt and pepper to taste.

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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). Thankfully we both help out with the cleaning-up, at least most of the time.

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. Just take a look:

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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!

chickpeas for Israeli salad

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.

Keep improvising and enjoy!

Israeli Salad with Chickpeas, Feta & Fresh Mint

Ingredients

2 cups cherry tomatoes, halved

1 cucumber, peeled, seeded and diced

1 orange or yellow bell pepper, diced

¼ cup diced red onion

2 scallions, sliced

1 ½ cups canned chickpeas, rinsed

¼ cup crumbled feta cheese

2 Tbsp chopped fresh mint

2-3 Tbsp extra virgin olive oil

Juice from ½ lemon

Salt and pepper

Directions

Combine tomatoes, cucumber, pepper, red onion, scallion, chickpeas and feta cheese in a medium bowl.

Dress with lemon juice, olive oil and salt and pepper to taste. Sprinkle fresh mint on top.

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

Ingredients

For the pickled red onions:

1 small red onion, thinly sliced

½ cup red wine vinegar

1 Tbsp sugar

For the Crème Fraiche Dressing:

3 Tbsp crème fraiche or Greek yogurt

2 tablespoons finely chopped fresh dill

1 Tbsp prepared white horseradish

Salt & pepper, to taste

Pinch of sugar, optional

 

1 pound small new potatoes

2 slices pumpernickel or rye bread

12 ounces torn romaine or mixed greens

6 ounces sliced lox or smoked salmon, cut into bite-sized squares

2-3 Tbsp capers, drained

Directions

To make the pickled red onions: Pour red wine vinegar in a small bowl, mix in sugar until it dissolves add the sliced onion, ensuring it is mostly submerged in vinegar.  Let sit for at least 30 minutes.

Boil or steam potatoes until just tender; drain let cool for 15 minutes.

Meanwhile make the dressing: In a small bowl mix together crème fraiche (or yogurt), fresh dill, horseradish.  Adjust seasonings to taste.

To make the croutons, pre-heat oven to 375F. Cut slices of bread into bite-sized squares and spread evenly on a baking sheet. Bake for 12-15 minutes.  Remove and allow to cool

On a large platter evenly spread out lettuce. Space out the boiled potatoes strategically on the lettuce.  Drape squares of smoked salmon over potatoes.

Distribute the pickled red onions in equal amounts over the platter. Sprinkle drained capers artfully over salad.

Drizzle salad with horseradish-dill crème fraiche dressing- ensuring that every section gets an adequate amount.

Scatter the cooled croutons evenly over salad platter.

Other suggested add-ins: sliced avocado, radishes, beets, hard-boiled eggs.  Store-bought bagel chips are a fine substitution for the pumpernickel croutons.       

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

Ingredients

For mango peach salsa:

1 mango, diced

2 small-medium sized peaches, diced

1 cup chopped tomatoes

½ red bell pepper, diced

¼ cup finely diced red onion

2 Tbsp finely diced jalapeno

1 Tbsp olive oil

Juice from ½ lemon

Salt and pepper

 

For grilled steak:

1 pound skirt steak

1 Tbsp olive oil

Salt and pepper

 

1 bag washed spinach

½ English cucumber, diced

1 cup fresh corn

¼ cup slivered almonds

2 Tbsp olive oil

1 Tbsp balsamic vinegar

Salt and pepper

Directions

Heat grill pan on medium-high heat.

Pat steak dry and season liberally with salt and pepper. Add olive oil and rub each side. Oil grill pan and grill steak turning once, 4-6 minutes for medium-rare.

When steak is done, remove from pan and transfer to a cutting board. Let sit loosely covered with foil another 5 minutes.

Meanwhile, assemble the salad and mango salsa.

For the mango peach salsa: in a small bowl combine mango, peach, tomatoes, bell pepper, red onion and jalapeno. Season with salt and pepper and squeeze half a lemon on top. Add 1 Tbsp of olive oil and mix.

For the salad: place spinach leaves on a large plate. Add chopped cucumber, corn and almonds. Top with around 1 cup of mango peach salsa.

After the steak has rested for 5 minutes, slice the steak diagonally across the grain. Place steak on top of salad.

Drizzle with olive oil and balsamic vinegar.

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

Ingredients

For the salad:

1 package pre-washed spinach

1 1/2 cup fresh blueberries

1 cup chopped seedless cucumber

1/2 cup shelled edamame

1/4 cup chopped macadamia nuts

2 ounces crumbled goat cheese

For the dressing:

2 tsp whole grain or dijon mustard

juice of 1/2 lemon

1 Tbsp honey

2 Tbsp balsamic vinegar

1/4 cup olive oil

salt and pepper

Directions

Place spinach leaves in large bowl. Add blueberries, cucumber, edamame, goat cheese and macadamia nuts.

In a small bowl combine mustard, lemon juice, honey, balsamic vinegar and a pinch of salt and pepper. Drizzle in olive oil and whisk until dressing comes together.

 

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

Ingredients

For the salad:

1 thinly sliced cucumber

2 cold boiled potatoes, sliced

3 bell peppers, seeded and thinly sliced: i use one green, one red, one orange for color :)

2 2/3 cups pitted olives (any variety you like)

3 scallions, sliced thin

 

For the vinaigrette:

3-5 chopped garlic cloves

6 Tbsp olive oil

2 Tbsp white wine vinegar

Juice of 1/2 a lemon, or 1 Tbsp or so lemon juice

2 Tbsp chopped fresh mint

2 Tbsp chopped fresh cilantro leaves

salt to taste

Directions

Lay all of the veggies and potatoes out on a nice platter (think oval-shaped platter). Scatter the olives all around and the scallions on top.

In a small bowl whisk all the ingredients for the vinaigrette.

Pour vinaigrette over the veggies, olives, and scallions.

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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