Salad Recipes

• Ingredients:
  • 1 round head lettuce
  • 1 cup water
  • 2 teaspoons salt
  • 3 Tablespoons sugar
  • 6 Tablespoons vinegar
• Instructions:
  1. Separate and wash lettuce leaves. Place in large bowl.
  2. In a separate bowl, mix water, vinegar, sugar, and salt. The mixture can be adjusted a bit according to your taste.
  3. Pour over lettuce. Use your hands to mix the lettuce well with the liquid.
  4. Let sit for 20-30 minutes at room temperature. Refrigerate.

  NOTE: The salad tastes better after a day of sitting in the refrigerator.

  VARIATION: You can use a liquid sugar substitute instead of the sugar in this recipe.

• Prep Time: 15 m
• Cook Time: 0
• Yield: 4-6 servings
• Course: Salad
• Occasion: Cookout
• Skill: Easy
• Special Consideration: Pareve

My Hungarian father makes this special Sweet and Sour Lettuce Salad, and my pickle-loving daughter gobbles it up. It is gentler than sauerkraut, but also dresses up meat sandwiches or makes a flavorful side dish.

• Ingredients:

  SALAD

  • 3 cups corn (cut off of cooked cobs or from cans)
  • 1 cucumber, peeled and cubed
  • 1 red bell pepper, cubed
  • 2-3 scallions, thinly sliced
  • 2 dill pickles, cubed
  • fresh dill, finely chopped (optional)

  DRESSING

  • 3 Tbsp. oil
  • 2 Tbsp. lemon juice
  • 1/2 tsp. mustard
  • 1 tsp. salt
  • 1/4 tsp. black pepper
• Instructions:
  1. Combine corn, cucumber, pepper, scallions and pickles.
  2. At least 3 hours before serving, mix the dressing ingredients and pour over the salad.
  3. Chill.
  4. Just before serving, add dill to the salad.

  Tip: For best results, use fresh cooked corn on the cob rather than canned corn. Simply cook corn on the cob. Cool. Scrap off the kernels with a knife.

• Prep Time: 15
• Cook Time: 20 m
• Yield: 12-14 servings
• Course: Salad
• Occasion: BBQ
• Skill: easy
• Special Consideration: pareve

When we have guests over in the summer, I like to put a variety of fresh salads on the table. This Corn Salad is one of my favorite salads to serve because it is colorful, delicious, and easy to make. This salad also perfect for summer cookouts or picnics because it is parve and travels well.

• Ingredients:

  SALAD

  • 8 ounces corkscrew pasta
  • 2 cups broccoli florets, fresh
  • 12 ounces canned tuna fish, drained
  • 1 cup cherry tomatoes, halved
  • 3/4 cup sliced black olives
  • 3 scallions, sliced

  DRESSING

  • 1/2 cup low fat mayonnaise
  • 1/4 cup olive oil
  • 1 Tablespoon white wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
• Instructions:
  1. Cook pasta according to package directions. For last 2 minutes of cooking, add broccoli florets. Drain noodles and broccoli. Rinse immediately with ice cold water.
  2. In a large bowl, combine the pasta and broccoli with the tuna and other vegetables.
  3. In a small bowl, mix dressing ingredients. Beat with a whisk for a creamy-textured dressing.
  4. Just before serving, pour dressing over tuna-pasta salad and mix well.
• Prep Time: 25 m
• Cook Time: 10 m
• Yield: 8-10 servings
• Course: Salad, Entree
• Occasion: Family Dinner, Shabbat Seudah Shlishi
• Skill: Easy
• Special Consideration: Pareve

For a healthy and satiating salad that your children may even enjoy, try this light, colorful and tasty Tuna Pasta Salad. With tuna, pasta and vegetables, the salad makes a yummy meal-in-one.

• Ingredients:

  SALAD

  • 1 pound (400-500 grams) fresh broccoli
  • 1 small fresh cauliflower
  • 2-3 carrots
  • 1 small red onion
  • 1/2 cup sunflower seeds
  • 1 cup cashews, chopped

  DRESSING

  • 1 cup mayonnaise
  • 1/2 cup red wine vinegar
  • 1/3 cup brown sugar
• Instructions:
  1. Wash broccoli and cauliflower. Cut off small florets, and put small pieces into a large salad bowl.
  2. Peel carrots. Slice lengthwise, and then chop into small pieces. Add to salad in bowl.
  3. Peel red onion. Chop into small pieces and add to salad in bowl.
  4. In a small bowl, mix mayonnaise, red wine vinegar and brown sugar until smooth. Pour over salad and mix well. Let stand for a few hours or overnight.
  5. Just before serving, mix in sunflower seeds and chopped cashews.

  NOTE: I use my hands to break up the broccoli and cauliflower florets into very small pieces. The smaller the pieces in this salad, the nicer the salad.

• Prep Time: 30
• Cook Time: 0
• Yield: 8-12 servings
• Course: Salad
• Occasion: Summer Cookout
• Skill: Easy
• Special Consideration: Pareve

I made this Cauliflower Broccoli Salad for our Israeli Independence Day picnic. The carrots and red onion add color, and the sunflower seeds and cashews add flavor. The simple dressing consists of mayonnaise, red wine vinegar and brown sugar. This salad takes some time and effort to prepare (as it is best when the vegies are chopped into small pieces), but the resulting salad is special, festive and delicious.

• Ingredients:
  • 8 bell peppers of different colors (red, yellow, green, orange)
  • 1/4 cup olive oil
  • 8 garlic cloves, crushed
  • 8 oz. (250 gm.) Feta or Bulgarian White Cheese
  • 4 oz (100 gm.) sugared pecans
  • bundle of chopped chives
  • coarse black pepper, according to taste
  • salt, according to taste (optional)
• Instructions:
  1. Preheat oven to 350° F (180° C)
  2. Cut peppers into thick strips. In a bowl, mix peppers with olive oil and crushed garlic. Transfer to a baking pan.
  3. Bake for 20-25 minutes until the peppers are soft. Transfer back to bowl. Drain and cool.
  4. Cut the cheese into small cubes. Add the cheese, chives and pecans to the peppers.
  5. Spice with coarse black pepper. If needed, add some salt.
  6. Stir and transfer to a pretty serving dish.

  SERVING SUGGESTION: Serve with fresh bread.

  VARIATION: The peppers can be sauteed instead of baked.

• Prep Time: 30 m
• Cook Time: 25 m
• Yield: 8-10 servings
• Course: Salad
• Occasion: Family Dairy Dinner, Shavuot
• Skill: easy
• Special Consideration: dairy

Sara Adar's Pepper, Cheese and Sugared Pecan Salad was chosen by Israel's Tnuva Dairy company for inclusion in their special Shavuot recipe magazine. This winning recipe has been translated from Hebrew and posted here so you can enjoy it too.

• shavuot
• dairy