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Jewish Salad Recipes
This simple Israeli Salad is something that can be the appetizer of any main course meal across any cuisine. It is simple to make obviously no cooking is involved here. Just chopping and mixing It is also a very healthy choice if I may add. Bon Appetit Combine
Simple Israeli Salad
Apple Cinnamon Charoset is a traditional Passover dish that can also be served for Hanukkah or put into your childs school lunch any time of the year Here I show how simple it is to make this four ingredient treat For directions please watch the video.
Apple Cinnamon Charoset - Healthy Holiday
MAKING 1 In a large bowl place and cover the wheat with lot of boiling water. Allow to stand for about 30 minutes until the grains are swollen and tender. 2 Through a large sieve drain the wheat well and remove into a large bowl. 3 Half deseed and finely dice
GETTING READY 1 In a bowl put the raisins. 2 Cover them with warm water and leave to soak. 3 Peel carrots and in a serving dish grate them. 4 Peel avocados and remove seeds. MAKING 5 Squeeze juice from two of the oranges and mix well. 6 Peel remaining oranges
Israeli Sweet Sour Salad
MAKING 1. Wash and dry tomatoes. 2. In a crock or glass jar place it. 3. In a saucepan take water. Add salt to it. Bring it to a boil. Keep it aside to cool. 4. Add vinegar garlic bay leaves peppercorns and pickling spice. 5. Pour it over the tomatoes. 6. Top
GETTING READY 1. Shred the cabbage. MAKING 2. In a bowl take shredded cabbage. 3. Add boiling water and salt to it. 4. Keep it aside for 10 minutes. Let it stand. 5. Drain water. 6. In another bowl mix oil lemon juice pepper and sugar together. 7. Add it to
Wilted Red Cabbage Slaw
The second day of Rosh Hashanah can leave your stomach feeling uncomfortable from all the heavy holiday meals. Enjoy a festive salad which is light but still blessed by incorporating holy fruit ingredients. I have used pomegranate and apples in this recipe.
Slice enough zucchini very thinly to measure 2 cups and pour over them Oil and Vinegar Dressing. Wipe mushrooms with damp paper towels and trim off stems. Slice mushrooms lengthwise you should have 2 cups slices and mix lightly with lemon juice to coat evenly.
Mushroom And Zucchini Salad
MAKING 1. In a saucepan take potatoes. 2. Add boiling water and let it cook for about 20 minutes until they are tender but firm. 3. Drain water. Peel and cube the potatoes. 4. Add onions salt and pepper. 5. In a bowl add mayonnaise and vinegar. 6. Pour it over
GETTING READY 1. Peel cucumbers. Cut it into very thin slices. 2. Sprinkle with salt and keep it aside for 20 minutes. MAKING 3. Drain the liquid. 4. Add vinegar water sugar and pepper. Mix well. 5. Mix cucumber with scallions. 6. Pour the earlier dressing
MAKING 1 Using a sharp knife cut the herring into half inch pieces 2 Chop the scallions and radishes 3 Quarter the tomatoes or cut them into eights and finely dice the peppers 4 In a bowl toss together the tomatoes radishes peppers scallions fish along with
Jennie's Herring Salad
MAKING 1. Halve the peppers. Discard seeds and fibers. 2. Prick each pepper with a fork all over. 3. Hold it over a flame so that the skin becomes brown. 4. Rub the skin off. Slice peppers. 5. In a saucepan add salt pepper garlic powder bay leaf vinegar and
MAKING 1. In a saucepan take all the ingredients. 2. Bring it to a boil. 3. Cook over a low flame. Stir it off and on. 4. In two 2 quart sterile jars divide the above mixture. Seal it immediately. SERVING 5. To serve Pickled Vegetable Salad refrigerate it for
Pickled Vegetable Salad
MAKING 1. Mix all the ingredients well. 2. Take it in three 3 quart sterile jars. SERVING 3. Refrigerate for 36 hours before using Cucumber Relish.
MAKING 1. In a large bowl take all the ingredients together. Mix it lightly. 2. Make six portions of cheese and place it on individual plates. Flatten down the centers. 3. Place the mixed vegetables on cheese. SERVING 4. Garnish each portion with sour cream. 5
MAKING 1. In a bowl take mayonnaise sour cream vinegar anchovy paste salt Worcestershire sauce pepper scallions parsley and garlic. Mix well. 2. Add lettuce endive and tuna fish. Toss. 3. Refrigerate. SERVING 4. Serve Mock Seafood Salad chilled with sliced
Mock Seafood Salad
MAKING 1. In a bowl take all the ingredients. Mix well. 2. Refrigerate for 2 hours. SERVING 3. To serve Beet Salad top it with grated cheese.
A healthy Jewish side dish the Israli Salad is absolutely delicious. Tickle your taste buds with this refreshing salad. It is all about the genuine Jewish flavor. So do not procrastinate try this Israeli salad recipe. Stage 1 In a large bowl combine chopped
MAKING 1. In a bowl mix sour cream vinegar salt pepper and scallions. 2. Tear but don t cut the lettuce into small pieces. 3. Pour the dressing over it. Toss. SERVING 4. Serve Lettuce With Sour Cream Dressing with lemonade.
Lettuce with Sour Cream Dressing
Serve this fresh and light Pomegranate Apple Salad. It complements the spirit of the holiday by using the two fruits upon which blessings have been made. 1. Mix pomegranate seeds apple walnut celery and greens in a big bowl. 2. Mix together honey and juice
Pomegranate And Apple Salad
The yummiest Israeli Salad Chop all the ingrediants. Combine all in a medium bowl. Mix well and chill. Add the Ice cubes a couple minutes before serving.