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Any one have good salad recipes for Shabbos? I’m desperate. I dont have any for even the most basic ones like cucumber or tomato salad so anything would help… Thanks!
Cucumber: peel strips on 3 scrubbed cucumbers, slice thin and put in container in layers, salting each layer lightly (don’t obsess over this).
After an hour or two (or more if you forget about it) drain, mix with: 1/3 c. vinegar, 2/3 c. water, 1/3 c. sugar.
Coleslaw: 1 bag of coleslaw combined with 1 c. coleslaw, 2 Tbsp. water, 2 Tbsp. vinegar (garlic wine vinegar is wonderful; you can put a clove in plain wine vinegar and let it sit for a while), 2 tsp. salt, at least 2 Tbsp. sugar, a shake of black pepper
Bagged salad with deli chunks, croutons, grape or cherry tomatoes, hearts of palm, and your favorite dressing. (There are some really good ones out there.)
These are basics. There are a lot of good and easy salad recipes in the Jewish cookbooks. I don’t have time to send any plus there are copyright issues. Some old faithful ones that always come out well are broccoli cashew and Asian coleslaw.
Here’s one more: broccoli, cauliflower, baby corn, Italian green beans, mushrooms, cooked carrot slice combined with Italian dressing and liquids from any cans used.
B’taiavon!
P.S. I go for marinated salads, especially before a yom tov so I can prep as much in advance.
luv2hack, dont worry, queen kapusta is here to rescue you from the saladless. Sorry I dont have measurements, (if you really want, I could try to figure some out.)
cucumber salad:
dressing:
vinegar
sugar
water
ingredients:
onion
CUCUMBER!!!
name unknown salad (I do have a real recipe for this somewhere, I could try to find it for you.)
dressing:
honey
mustard
oil
ingredients:
lettuce
chicken
pastrami (optional)
good luck!
And this is just Shabbos lunch 🙂
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Moroccan Pepper & Tomato Salad
3 red peppers, diced
28 oz. can diced tomatoes
Chopped garlic
Chopped jalapenos
Olive oil
Hot sesame oil, optional
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Sephardi Carrot Salad
Carrots, peeled and sliced
Paprika
Cinnamon
Cayenne
Cumin
Dressing
Lemon juice
Olive oil
Salt
Honey (optional)
Cook carrots and spices in water until carrots are as soft as you like them. Drain the carrots but save the cooking liquid. Mix the dressing ingredients then pour the dressing and some cooking water over the carrots.
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Spicy Eggplant (delicious with gefilte fish!)
Eggplant, washed well (unpeeled) and cut into chunks
Several hot cherry peppers, seeded and chopped finely
15 oz. can tomato sauce
Chili powder
Cook over a very low flame until soft (an hour? more?). Fight the urge to add water! The eggplant will release liquid as it cooks.
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Provencal Eggplant Salad (Based on a recipe from Healthy Cooking for the Jewish Home, Faye Levy)
Chopped garlic
Olives
Capers
Lemon juice
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Wheat Berry Salad
Wheat berries
Craisins
Dressing
Orange juice
Olive oil
Salt
Pepper
Mix the dressing then pour over the wheat berries and craisins.
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Quinoa with spinach
Quinoa
Frozen chopped spinach, thawed
Cook quinoa in salted water, according to package directions. Add spinach while the quinoa is still hot. Optionally, you may dress with an olive oil and lemon juice vinaigrette.
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Chickpea Salad
Can chickpeas, rinsed & drained
Olives stuffed w/ pimentos, cut in half
Red pepper strips, chopped (optional)
Dressing
Lemon juice
Olive oil
Chopped garlic
Salt
Pepper
Combine dressing ingredients; pour over chickpeas, olives and red peppers.
(This recipe is based on a Ronzoni pasta salad recipe but I always have way too many starches for Shabbos lunch and this is delicious on its own.)
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Potato Salad
Potatoes, peeled, diced, cooked in salted water until tender but not mushy
Dressing
Mayonnaise
Salt
Pepper (white is nice)
Lemon juice
Optional:
Hard boiled egg, still hot from cooking
Sugar
Stir mayonnaise (this step will help ensure a smooth dressing), stir in salt & pepper, add lemon juice and stir until smooth. If you are using light mayo you may need to add a little water because it is thick.
Optional: mash egg very finely, stir in a little sugar, add to dressing. This will make the dressing rich & delicious!
Gently toss potatoes in dressing.
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Red Cabbage Salad
1 bag red cabbage
Salt
Sesame seeds
Slivered or sliced almonds
Dressing
Vinegar (I use brown rice vinegar in this recipe but any will do)
Olive oil
Honey
Plenty of black pepper
Toss cabbage with salt.
CAREFULLY toast sesame seeds and almonds in the oven. Bake them in separate pans so you can remove each as it is ready.
Mix dressing then pour over cabbage, sesame seeds & almonds.
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Creole Slaw
1 bag green cabbage
1 jar marinated artichokes
1 jar sliced olives
Dressing
Vinegar
Olive oil
Spicy brown mustard
Sugar (optional)
Pepper
Mix cabbage, artichokes (break up chunks) and olives. Mix dressing ingredients and pour over vegetables.
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Avocado and Hearts of Palm
Avocado
Lemon juice
Canned sliced hearts of palm, drained
Chopped garlic
Olive oil
Salt
Pepper
Dice avocado and toss with lemon juice to prevent browning. Add hearts of palm. Make dressing of remaining ingredients and gently fold into avocado and hearts of palm.
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Macaroni Salad
Cooked elbows, shells, spirals or similar pasta
Red pepper, very finely chopped
Pickles, very finely chopped
Dressing
Mayonnaise
Italian dressing
Mix mayonnaise and Italian dressing then mix with other ingredients.
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Farfale with Chestnuts
Cooked farfale (large bowties)
Bag of chestnuts, roughly chopped
Dressing
Mayonnaise
Pasta cooking water
Salt
Pepper
Thin mayo slightly with a bit of cooking water (or plain water), add salt and pepper and mix with pasta and chestnuts.
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Orzo Salad
Cooked orzo (rice-shaped pasta)
Dressing
Lemon juice
Lime juice
Olive oil
Salt
Pepper
Mix dressing then toss with orzo and drained dried fruit.
Taco Salad:
bag lettuce
tomatoes, sliced and cut in quarters
Cucumbers, sliced and cut in half
pickles, diced
purple onion, diced (optional)
Mushrooms, sliced (can be sauteed)(optional)
Taco or Tortilla chips, slightly crushed
for fleishig salad, you can brown ground meat with taco seasoning or just add crumbled leftover hamburger.
dressing: equal parts mayo and salsa
dress the salad and add taco chips immediately before serving. you don’t want the chips to get soggy.
Tomato salad:
Egg Tomatoes, sliced thin
Purple onion, sliced thin and cut in half (if too strong for your taste, use scallions instead)
dress with lemon juice, olive oil, salt, garlic powder and a little basil
Terra stick salad:
Romaine lettuce or euro salad mix
grape tomatoes, halved
mushrooms, sliced
terra sticks
dressing: ketchup, vinegar, honey, drop of mustard, garlic powder
dress the salad and add terra sticks immediately before serving. you don’t want the chips to get soggy.
String bean and red pepper salad:
Fresh string beans, washed and cut into smallish pieces
Red pepper, cut to same size as string beans
Purple onion, diced
dressing: mayo, drop vinegar, garlic powder, drop of mustard, dash salt, dash sugar. add water slowly til creamy, pourable consistency.
this salad lasts for a while, so you can prepare it in advance. (I came up with it when we forgot to steam the string beans before shabbos and had a ton of red peppers. it was gone by the end of the meal…)If you want to add some sliced baby corn as well, it shouldn’t detract…
If you need any more ideas, just write!
Chanie, do you have a recipe for a mushroom salad? (I think its very popular at syrian weddings)
babaganoush
eggplant
chumus
garlic powder to taste.
how come JayMatt doesn’t share his recipes anymore from Cooking School?!
These all sound so yummy. Thanks for posting them.
Sorry, I don’t do mushrooms. Are you looking for a marinated salad? Cooked? Stuffed?
marinated.
here are two really easy and delicious recipes, both use the same secret ingredient (no one has ever guessed what it is)-A good bottled Italian dressing. Most of the heimish brands don’t cut it- the only heimish one that I’ve used successfully for cooking is La Jolla’s Bravo Italian.
Marinated mushrooms (this is for you Kapusta):
mushrooms -whole or cut in half or quarters, depending on the size
2 or 3 bay leaves
Italian dressing (see above)
put mushrooms and bay leaves in container and cover with dressing. Let marinate at least a few hours. This salad will last for weeks in the fridge. I’ve even been known to just add more mushrooms after a week or two.
4-bean Salad – this is just an open and dump salad but this is the salad I’m always asked to make. People love it.
1 can chick peas, drained & rinsed
1 can kidney beans, drained & rinsed
1 can green beans (reg cut, NOT french cut), drained
1 can wax beans, drained
mix together and add Italian dressing. This salad can be eaten right away but tastes better after it marinates, It will last a long time. If you keep it pareve you can add some cubes of cheese to the leftovers and it makes a great lunch!
I make a deli salad. I go to the butcher, and I get the end pieces from the cold cuts e.g. smoked turkey, sorned beef etc. (the pieces near the end which cannot be sliced). I then make a salad of lettuce, carrots (peeled, not sliced), cucumbers, tomatoes, red yellow and orange peppers. I then cut the meat into small pieces and add it to the top of the salad.
It is a meal in itself!
Not-Exactly-a-Salad salad:
two pieces of rye bread, with seeds
place pastrami and mustard in between the two slices
pickles on the side
eat
JayMatt: my family makes that type of meat salad too! what ingredients do you use as a dressing for the salad?!
feivel: wow and you can make it yourself even! no need to ask for help with that one! 😉
feivel, you are absolutely right. That is the best salad you could ask for. I have a recipe for another salad. Slice peppers, onions and mushrooms, light a BBQ grill and put the vegetables around a 21 oz steak. Grill until medium rare, and leave the veggies on the side of your plate.
lakewood wife, thanx!
I’ve got a recipe for a great Greek Salad will post it IY after Shabbos.
Avocado salad with exact quantities?
I don’t have a name for this salad but here it is-it is more of a sweet salad
Ingredients:
cucumbers
craison
slivered almonds-toasted-spary cooking spray on it an put it into the oven until golden
Dressing:
a drop of oil
vinegar
salt
pepper
sugar-I like to use splenda-I personally think it taste better
Enjoy!
Hello, has anyone tried tomato,avocado,green onion and feta cheese?
Here is a really easy, very pretty, & delicious salad:
Beets (if using fresh, steam, unpeeled, until ready. Cool, peel & cut in strips or small cubes.) Canned are fine, though fresh have a better flavor.
Lettuce (I find it much quicker to use bagged prechecked)
Mayonnaise
Combine beets & lettuce.
Add mayonnaise & mix well.
Lettuce becomes pink, so it’s very nice looking.
I always serve this on Rosh HaShannah because beets are selek, as in silka.
Here’s another easy one:
1 bag frozen peas, thawed
1 red pepper diced
1/4 – 1/2 cup cashews
1 bottle Italian dressing
Mix.
Even people who hate peas love this salad.
Two possibilities, but I don’t know the correct proportions:
Corn salad…sour pickles chopped, corn, red pepper chopped, dill and mayo to taste.
Radish salad…radishes, scallions, dill and mayo to taste.
this is one of our family favorites
1 small can button mushrooms
tomatoes
one small onion sliced
2 scallions, cut in small rings (optional)
2 T oil
2 T vinegar
1 T sugar or splenda
Can also add 1 can hearts of palm (Hadar is good), and/or avocado cut in chunks. can add/subtract ingredients based on family preferences (we use lots more tomato than mushrooms)
tastes best if marinates 1/2-1 hour. does not taste good if marinated overnight. best when fresh
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