Salads |
M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free
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Basic Vinaigrette w/ Green Herb Salad P | VEG | V | GF
Mix a variety of lettuces with whole herb leaves including basil, mint, tarragon, oregano, cress, and parsley. A fresh green salad is a perfect start or accompaniment to any meal, from simple soup and sandwich to a multi-course feast. Click here to print. Ingredients 3 TBSP oil 1 to 2 TBSP acid Salt & pepper This list is the basic ratio for oil to acid. To make more dressing, multiply the ingredients. For acids don’t forget about citrus, including grapefruit juice. Add a dab of any type of mustard. For a little sweetness, add a squirt of agave, honey or maple syrup. Add finely chopped onion, garlic, shallot or citrus zest. Directions You can use a whisk and a bowl or shake your dressing in a small jar.
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Classic Israeli Salad
P | VEG | V | GF Serves 4 to 8, depending on the rest of the menu. This classic Israeli salad is a canvas for creativity. One friend always adds carrots and corn; avocado or radishes are also common additions. Sometimes I add a hard-boiled egg to make a full meal. Add anything you like; it’s the small, consistent size of the chop that is the hallmark of an Israeli salad. It’s best eaten the day it’s made and never refrigerated. Click here to print. Ingredients for Salad1 large tomato 1 medium cucumber, peeled and seeded 1 bell pepper, any color 1 small onion 2-3 TBSP parsley, chopped Ingredients for Dressing Juice of 1/2 lemon 1-2 TBSP extra virgin olive oil Kosher salt & pepper Directions
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Pepper Salad P | VEG | V | GF
Serves 6 to 10, depending on the rest of the menu You can use any combination of colored peppers for this salad. I don’t like green ones, but use them if you like. Note that this recipe doesn’t call for salt; the capers and olives are salty enough. Click here to print. Ingredients3 bell peppers – red, orange, & yellow ¼ C pitted kalamata olives, roughly chopped 1 TBSP capers 1 TBSP balsamic vinegar 3 TBSP extra virgin olive oil Freshly ground black pepper Directions
This salad is best made a day ahead. |