Salads

AVOCADO SUMMER TOMATO SALAD with Lemon Olive OIl Dressing

avacado-tomato-saladIngredients:
Salad
2 ripe Avocados, sliced
1 large heirloom tomato, sliced
1 large yellow tomato, sliced

Dressing
1/4 cup good quality extra virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. fresh mint or fresh basil
kosher salt (about 1 large tsp.)
Fresh ground black pepper (1 large pinch)
1 packet splenda ( I like a little sweet – can be optional)

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Chicken Salad

chicken salad

Easy to prepare, yet it makes an impressive presentation.

Ingredients:

3-4 cups shredded cooked chicken

1/4 cup shredded carrots

1/3 cup mayonnaise

1 ½ tsp. garlic powder

½ tsp. ginger powder

1 Tbsp. Dijon mustard

2 Tbsp. teriyaki sauce

¼ tsp. white vinegar

1 head iceberg or romain lettuce, shredded

1/4 cup craisins

1/4 cup sliced almonds

Sarah Lasry

Sarah Lasry, Author of “The Dairy Gourmet” and “The At Home Gourmet” and the Food and Home Contributing Editor for Binah Magazine shares her favorite  recipes with Puah Institute visitors. Check out more of Sarah's Kosher Recipes at kosherstreet.com

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Roasted-Beets-with-Honeyed-PistachiosRoasted Beets Greek Style with Honeyed Pistachios

Ingredients
8 medium beets, tops removed and cleaned
3 tablespoons olive oil
½ teaspoon kosher salt
Freshly ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh mint
½ cup shelled pistachios, coarsely chopped
¼ cup crumbled Natural & Kosher Goat Cheese
2 tablespoons honey

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TunaNicoiseTuna Nicoise Salad with Dijon Vinaigrette

Tuna
4 6-ounce tuna steaks
1 tablespoon olive oil
Juice of half a lemon
1 teaspoon dried thyme
Handful asparagus or string beans
12 small red bliss potatoes
½ cup mixed olives

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