Shalom Life | July 01, 2014

The Nosh Pit – Summer Salad Recipes

Add one of these delighful and refreshing salads to an upcoming dinner, BBQ, or picnic.

By: Sarah Bauder

Published: May 5th, 2014 in Culture » Food » Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.


Kosher Salad Recipes
Have you noticed yet? The days are getting definitely getting longer. – Which of course, means only one thing: The long, dark time has left us, Spring is upon us, and Summer is blessedly on the way. In honor of this momentous realization, take a look at these delicious kosher salad recipes.



Smoked Salmon Salad from Joy of Kosher

Ingredients:

12 cups arugula, washed and dried well
1 (8-ounce) package sliced smoked salmon, cut into 1-inch pieces
1 cup plain bagel chips, broken into bite-sized pieces
5 small sprigs, fresh dill, torn into pieces
1 cup grape tomatoes, halved
1 small red onion, cut in half and thinly sliced
3 tablespoons capers, drained
¼ cup olive oil
3 tablespoons red wine vinegar
1 teaspoon kosher salt
Freshly ground black pepper

Directions:

In a large bowl, combine the arugula, salmon, bagel chips, dill, tomatoes, onions, and capers and toss lightly. In a small bowl, whisk together olive oil, vinegar, salt and pepper. Pour over salad and toss to coat evenly with dressing. Divide between 6 plates or bowls and serve immediately. Enjoy!



Power Berry Avocado Almond Chia Salad from Jeanette’s Healthy Living

Ingredients:
2 cups leafy salad greens
1 cup mixed berries
1/2 avocado, cubed
2 tablespoons almond slices, toasted
2 teaspoons chia seeds
fresh lime juice
raw honey, optional

Directions:
Toss together salad greens, berries, avocado, almond slices and chia seeds. Squeeze fresh lime juice on top and drizzle some honey on top, if desired. Enjoy!



Cabbage and Lime Salad with Roasted Peanuts from Smitten Kitchen

Ingredients:
1/2 red cabbage (small, trimmed, cored, and shredded, about 6 cups)
1/2 green cabbage (small, trimmed, cored, and shredded, about 6 cups)
1 tbsp kosher salt (plus more to taste)
1 bunch baby spinach (fresh, stemmed and cut into 1/2-inch wide ribbons, about 4 cups loosely packed)
1/4 cup fresh lime juice (from about 2 small limes)
1 tbsp dijon (or other salty prepared mustard)
1/2 tsp ground cumin
1/4 cup peanut oil
1/2 cup peanuts (roasted unsalted, coarsely chopped)
black ground pepper (Freshly)

Directions:
In a large bowl, toss the shredded red and green cabbage with the salt. Transfer the cabbage to a colander and let it drain for two hours. (I was in a rush and did this in one. It was still nicely wilted, but of course could have been even softer.) If you’re worried about the cabbage being too salty when you’re done with the salting process, taste a piece of cabbage and if it concerns you, rinse and drain the cabbage well. This is not a suggestion in the original recipe, but something I suspect might bother some people. Put the salted, drained cabbage back into your (rinsed and dried) large bowl and add the spinach. In a medium bowl, whisk the lime-juice, mustard and cumin together. Add the peanut oil in a thin stream, whisking constantly until the ingredients are thoroughly emulsified. Toss the salad with the dressing and add the roasted peanuts. Season to taste with salt and pepper. This salad is best served immediately, but it does keep surprisingly well in the fridge for a day or two. Enjoy!

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