Simple Summer Salads
Thanks to all who participated in the simple summer salad hunt. The treasures are many!
Vegetable Salads
- Ilana-Davita: Variations on a Zucchini Salad
- Leora: Sauteed Mushroom Salad
- Leora: Garden Tomato Salad
- Leora: No Cook Pea Salad
- Leora: Pressed Salad (if you have a hard time digesting raw vegetables, try this method)
- Leora: Cabbage Mustard Garlic Salad
- Laura: Roasted Asparagus and Portobello Mushroom Spinach Salad
- Laura: Romaine Salad
- Laura: Curried Cauliflower Salad
- Laura: Tomato Salad
- Mrs. S.: Lemon Cucumber Salad
Whole Grain Salads
- Cooking Outside the Box: Quinoa Tabouli
- Cooking Manager: Tabbouleh
- Leora: Millet with Carrots and Zucchini
- Klara: Crunchy Quinoa Salad
- Laura: Tomato Mint Quinoa Salad
- Laura: Curried Quinoa Salad
- Laura: Whole Wheat Couscous Salad
Ingredients that might work in a salad
- Croutons, homemade croutons
- Raisins, craisins
- Steamed cauliflower or brussel sprouts: both taste good cold or room-temperature the next day.
- Grated carrots
- Tomatoes
- Cucumbers
- Fresh herbs: parsley, basil, dill, oregano
- Lettuce: romaine, green leafy, red leafy
- Spinach leaves
- Endives, raddichio
- Purslane
Carrot Salads
- Ilana-Davita: Carrot Cumin Salad
- Leora: Carrot Salad
- Mimi: Moroccan Carrot Salad
- Mimi: Marinated Carrot Salad
Beet Salads
- Beets: If you are in the kitchen anyway, boil some fresh beets. They take 1.5 hours to cook (quicker with a pressure cooker), but most of your work time is spent cutting the ends of the beets off before cooking and peeling after cooking (10 minutes). You can mix them with cucumbers, olive oil and dill right before serving.
- Cooking Manager: Marinated Beet Salad with Ginger and Garlic
Potato Salads
- Ilana-Davita: Israeli Potato Salad
- Leora: Potato Salad with Peas
Light Meal Salads
- Ilana-Davita: Salad Niçoise
- MiriYummy: Thai-ish Pasta Salad
- Leora: Basil Pesto
- Leora: Japanese Noodle Vegetable Salad with Peanut Sauce
- My Mom’s Recipes: Tuna, Cabbage and Caper Salad
Bean Salads
- Leora: Lentil Salad
- Mimi: Sweet Potato and Lentil Salad
- Laura: Corn and Black Bean Salad
Spreads
- Avocado: Buy an avocado or two a few days in advance. When it is ripe, wash and mix in salt, lemon juice (we have lemon juice in bottle so as not to squeeze lemon on Shabbat), possibly some hot sauce or spices.
- Leora: Garlic Spread
- Healthy Morsel: Black Bean Hummus
- Laura: Vegan Pâté
- Laura: Vegetarian Chopped Liver
- Leora: Vegetarian Chopped Liver
- Miriyummy’s Vegetarian Paté
Fermented Salads
- Sauerkraut
- Pickles – you can pickle any vegetable: cauliflower, parsnips, turnips, beets, garlic, radish or cucumbers
Salads with Cheese
- Cooking Manager: Greek Salad with Feta Cheese and Olives
- Baroness Tapuzina: Baby Lettuce Salad with Pears, Blue Cheese and Candied Walnuts
- Robin’s Watermelon Salad:
Prep Time: 15 minutes / Total Time: 15 minutes
Ingredients:
• 1/2 cup lemon juice
• 1 tsp. tequila, optional (I left this out)
• 2 Tbsp. honey
• 1/2 tsp. salt
• dash white pepper
• 1/8 tsp. tabasco sauce
• 1 medium-sized watermelon, cut into cubes
• 1 cup 5% Bulgarian cheese, cubed (or feta or Roquefort)
Preparation:
Mix first 6 ingredients in small bowl and stir to dissolve honey. Taste for seasoning, cover, and chill for 1-2 hours to blend flavors.
To serve, mix watermelon and cheese. Pour sauce over and mix well.
Notes from friends:
“For an Asian slaw…include pickled ginger & mint”
“Orzo salad -orzo, diced cucumber, sliced scallions, diced oil-cured olives, chopped fresh mint, olive oil and lemon juice.”
