Tuesday, September 13, 2011

7-13-2011 Rosh Hashanah Salad Ideas

Salads are my favorite part of any meal. In my opinion, no meal is complete without a salad.

When I was growing up, my mom would frequently serve salads, this meant chopped iceberg lettuce with Wishbone Italian dressing, no veggies. It's a wonder that I now love salads in any shape or form, and now the more veggies on it, the better. My poor baby brother Drew, is stuck on iceberg with Wishbone, he never ventured out.

I usually serve 2 salads at each holiday meal. Normally, one salad has greens of some sort, and the other is veggies, i.e. a caesar salad, and Israeli salad, or a mixed green salad, and cucumber salad. If we are having a  very large crowd, I will make 3 salads.

A lot of my usual salad recipes contain nuts, although many people refrain from eating nuts during Rosh Hashanah because the numerical value is the same as the word sin. So, you will not find any nuts in the salads below.

Here are some good Rosh Hashanah salad ideas:

Spinach Salad with Apples

This salad screams Rosh Hashanah.

1 pound spinach
1/2 cup dried cranberries
2 tablespoons toasted sesame seeds- can buy already toasted, or toast at 350, until a little bit browned, must watch carefully so they don't get burnt
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
1 Apple, cored and thinly sliced (use a really delicious apple such as a Jazz, Honey Crisp, or Braeburn)

In a blender (can use immersion blender) Put sugar, onion, paprika, vinegars, and oil. Blend until emulsified. Stir in poppy seeds and sesame seeds with a spoon.
In a large salad bowl, put spinach, cranberries, and apples.Toss with dressing to coat. Serve immediately.
Golden Salad
This salad is beautiful with all of it's golden components. Feel free to substitute red beets, if you cannot find gold ones ( I find them at either Whole Foods or Central Market).
2 large golden beets
olive oil
dried thyme
salt and pepper
1 package mixed greens
1/3 C. golden raisins
1 golden delicious apple, thinly sliced
1/3 C. sugar
1/2 t. salt
1/2 t. dried mustard powder
1/3 C. white vinegar
1 1/2 T. apple cider vinegar
1 t. freshly grated onion
1/2 t. onion powder
1 T. worcestershire sauce
1/2 C. vegetable oil

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Set aside. Slice the beets as thin as possible with a paring knife, about 1/4 inch thick or less. Place slices in a large bowl, and drizzle on olive oil, sprinkle with dried thyme, salt, and pepper. Arrange the beets on the baking sheet. Bake for 20 minutes, making sure they don't burn, you want them to be soft and a little shrunken looking.
To make the dressing, place the sugar, salt, mustard powder, white vinegar, apple cider vinegar, onion, onion powder, worcestershire sauce, and oil in a blender, and blend until thick and emulsified. Can also use an immersion blender.
In a large salad bowl place the mixed greens, roasted beets, golden raisins, and golden apple slices. Pour over some of the dressing (start with a little bit, can always add more). Toss to coat. Serve immediately.
Brushetta Salad

1 head of romaine lettuce, washed, dried, and chopped
4 small Roma tomatoes, or 1-2 large hot house tomatoes, finely chopped
1/4 C. fresh basil, finely chopped
2 T. balsamic vinegar
1 clove fresh garlic, minced
1/4 C. olive oil, I use organic extra virgin
1/2 t. kosher salt
1/4 t. freshly cracked black pepper
1 recipe croutons, below

Place the chopped romaine in your salad bowl, cover with a damp towel and refrigerate until ready to use. In a small bowl combine the chopped tomatoes, basil, balsamic, garlic, olive oil, salt, and pepper. Place in the refrigerator until ready to use, let sit for at least 30 minutes to let flavors mesh. When ready to serve pour the tomato mixture over the romaine, and toss, add the croutons, and toss again.

5 slices, day old bread, French Bread is best for this salad
1/2 t. dried oregano
1/2 t. dried parsley
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. kosher salt
1/4 c. olive oil

Preheat oven to 425 degrees.

Cut the bread into cubes. Toss in a large bowl with all of the ingredient.

Place on a sheet pan. Bake for 8-10 minutes, until crisp. Let croutons cool at room temp before using.
Chop Salad Recipe
 adapted from Kosher by Design Entertains by Susie Fishbein
This salad is an interesting combo of flavors. Love it!
Lettuce, any type, I prefer chopped iceberg or romaine
Handful of Craisins
1 cucumber, peeled and diced
1 red bell pepper, diced
1 ripe avocado, diced
1 mango, peeled and diced
12 graped tomatoes, halved

Place all of the above ingredients in a large salad bowl. Pour over the dressing, recipe below. Toss to combine evenly. Serve right away.
1/4 C. mayo
1/4 C. honey
1/4 C. canola oil
2 T. apple cider vinegar
1 T. spicy brown mustard
3/4 t. salt
Mix the above ingredients for the dressing in a jar until it is all emulsified.
Cucumber Salad
This is a good ole stand by recipe, and it's fat free!
1-2 Cucumbers, peeled and thinly sliced (English hothouse cucumbers are great for this)
1/4 medium sized onion, thinly sliced
1/2 C. Sugar
1/2 C. distilled vinegar
1/2 C. water
pinch salt and pepper

In a medium bowl, mix together the sugar, vingear, and water until the sugar is dissolved. Add the sliced cucumber and onion, salt and pepper. Place into the refrigerator and let sit for at least 30 minutes before serving.

Caesar Salad

People always ask me how I make a parve caesar, the answer is simple, I leave out the cheese. The truth is, the dressing has to be spectacular to make up for the lack of cheese. This salad is always popular when I serve it.

Dressing: Makes enough for 2 large salads

1 C. Mayo
3 T. water
2 T. olive oil
1 1/2 T. lemon juice, freshly squeezed
2-3 cloves garlic, depending on how garlicky you like it
2 t. sugar
1/2 t. black pepper
1/2 t. salt
1/4 t. dried parsley
1 T. worcestershire sauce
1 T. dijon mustard
1 T. red wine vinegar
1/2 t. onion powder

2 heads of hearts of Romaine, washed, dried, and cut in small pieces

1 recipe croutons:

5 slices, day old bread, sometimes I use challah, great way to use up leftover challah
1/2 t. onion powder
1/2 t. garlic powder
1/4 t. paprika
1/2 t. kosher salt
1/4 c. olive oil

Preheat oven to 425 degrees.

Cut the bread into cubes. Toss in a large bowl with all of the ingredient.

Place on a sheet pan. Bake for 8-10 minutes, until crisp. Let croutons cool at room temp before using

Place the lettuce and croutons in a large bowl. Pour some of the dressing over, and toss to coat. Serve immediately.


Tomorrow night I will share some soup recipes for Rosh Hashanah.

I hope you have a great night! Pin It

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