Jewish Salad Food

JEWISH SALAD

Jewish Salad image

Cucumber, Fennel, And Orange Salad With Pomegranate Seeds - pareve Source: Rosh Hashanah -- Jewish Holiday Cooking by Louise Fiszer.

Provided by drhousespcatcher

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cucumbers, peeled and thinly sliced
1 large fennel bulb, trimmed and thinly sliced
1 small red onion, halved and thinly sliced
2 large navel oranges, zest and pith removed, halved and thinly sliced
8 ounces baby spinach leaves or 1 bunch watercress and 4 ounces Baby Spinach
3 tablespoons sherry wine vinegar
2 tablespoons fresh orange juice
1 tablespoon honey
1/2 cup olive oil
1 cup pomegranate seeds
1/2 cup toasted pine nuts

Steps:

Combine cucumbers, fennel, onion, oranges and watercress in large shallow bowl.
Whisk together vinegar, orange juice, honey and olive oil.
Toss with salad.
Sprinkle with pomegranate seeds and pine nuts.

JEWISH SALAD

Jewish Salad image

This is a meal that was passed on for many years. We make this every New Years for family and friends. I hope you enjoy as much as we do.

Provided by sheila

Categories Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs hamburger
1 large onion
garlic powder
3 (15 ounce) cans peas
1 medium cabbage
5 lbs potatoes, cubed (you can use frozen french fries, cut in half)
1 cup mayonnaise
1/3 cup vinegar
1/3 cup water

Steps:

Fry the hamburger with the onions.
Add garlic powder.
Cook peas.
Grate cabbage.
Fry the potatoes and cut them in half.
Layer everything: first you put the cabbage,then you put the hamburger (use a spoon that the fat can drain out of), then the peas (use a spoon that the juice can drain from), then the french fries.
For Sauce: Mix ingredients together.
Pour over your meal (sometimes you need more sauce--we use a lot of it).

Nutrition Facts : Calories 714.8, Fat 20.1, SaturatedFat 7.6, Cholesterol 114.2, Sodium 156.4, Carbohydrate 82.8, Fiber 18.2, Sugar 16.1, Protein 51.1

CLASSIC ISRAELI SALAD (PAREVE)

Classic Israeli Salad (Pareve) image

An easy, vegan recipe for classic Israeli salad, made with diced tomatoes, cucumbers, and bell peppers, simply tossed with olive oil, lemon juice, and salt.

Provided by Giora Shimoni

Categories Side Dish Lunch Dinner Salad

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

3 medium tomatoes, cored, seeded, and cut into 1/4-inch dice
3 Persian cucumbers, or 1 large English cucumber, cut into 1/4-inch dice
1 red bell pepper, cored and chopped into 1/4-inch dice
3 scallions, trimmed, white and light green parts thinly sliced into rounds
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice, from about 1 large lemon
Sea salt, or kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

Leftover salad will keep, covered in the refrigerator, for 2 to 3 days.

Nutrition Facts : Calories 68 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 104 mg, Sugar 3 g, Fat 5 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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