Veg/Rice/Bean Salad Recipes (pasta salads in sep. thread)

↑ chavamom ↓

Thu, Aug 04 2005, 8:59 pm

Motek wrote:

chavamom wrote:

made it from a bag of 'broccoslaw' so there was no issue of checking it.

never heard of it, what's broccoslaw? what brand?

It is shreaded broccoli, but made from only the stems. You can find it in most supermarkets and according to the CRC it doesn't need a hechsher.

queen ↓

Fri, Aug 05 2005, 6:33 am

I love the red skin potato salad deli's make.... anyone have a recipe or know how they make it? (thanks)

↑ Rochel Leah ↓

Fri, Aug 05 2005, 7:33 am

Queen, I am making a salad with red skin potaotes this week. I don't know if it is the one that is made at delis but here goes. ( It is from Kosher By design)

6 Red potatoes
3 Eggs
1 Red Pepper.
Mayo -(as desired, the recipe calls for alot but that much is not really needed.)
Salt
Pepper

Cook Eggs and Potaotes (with skin on)
Dice Peppers.
Dice eggs
Cut potatoes (with skin on) into cubes
Mix all together with mayo salt and pepper.

Last edited by Rochel Leah on Fri, Aug 05 2005, 9:21 am; edited 1 time in total

RedVines ↓

Fri, Aug 05 2005, 8:20 am

Thanks so much, Rochel Leah, I am going to try this for this shabbos!!!

↑ queen ↓

Sun, Aug 07 2005, 12:53 am

Thanks Rochel Leah!
I actually saw that recipe for potato salad with eggs in it and curious how it tastes! never came across putting eggs with potatoes in salad!

CS-
I made your garlic noodle salad this shabbos for shalish seudis and it was FANTASTIC! thanks so much.

the funny thing was that we were invited out for lunch and our hostess made the same exact salad! Very Happy

she added these colorful veggies which added a lot and made it look so pretty:
red and yellow pepper sticks (thinly sliced)
green snow peas.
(and sesame seeds)

I have to make a salad for an upcoming picnic after T'Bav, and plan on making your salad....... thanks so much for posting it!

↑ Rochel Leah

Sun, Aug 07 2005, 8:10 am

Queen, it comes out good. there is different taste to regular potatoe salad because you use the red potatoes.

↑ chavamom

Sun, Aug 07 2005, 8:36 am

queen wrote:

I love the red skin potato salad deli's make.... anyone have a recipe or know how they make it? (thanks)

There is a really good recipe in Kosher By Design for red potato salad.

stem

Sun, Aug 07 2005, 10:23 am

Quote:

Hearts of Palm Salad
- a big hit with guests

1 can hearts of palm cut into chunks
1 basket of cherry tomatoes – cut in half
1 bunch of asparagus – blanched
1 handful of fresh dill cut finely (or dried)
1 avocado - cubed

Dressing:
¼ cup olive oil
¼ cup rice vinegar
3-4 cloves of crushed garlic
pinch of sugar, pinch of salt
1 Tbsp Dijon mustard

How do you blanch asparagus??
Thanks.

shanie5

Sun, Sep 11 2005, 12:25 pm

heres a recipe for ramen noodle salad which my (non-kosher) aunt sent me:
2-3oz pkgs chicken flavored ramen noodle soup
8oz can water chestnuts-drained
16oz bag coleslaw mix
11oz can mandarin oranges
1 bunch scallions
1/2 cup sunflower seeds
1/2 cup cashews

soak ramen noodles in warm water for about 15 minutes. drain
add everthing except the cashews.

dressing:
1/2 cup oil
1/2 cup sugar
1/3 cup white wine vinegar
flavor packet from ramen noodle soup

mix together, pour over salad, refridgerate 2-4 hours (overnight is fine too)

top with cashews before serving Tongue Out

↑ queen

Wed, Sep 14 2005, 9:00 pm

stem wrote:

How do you blanch asparagus??
Thanks.

stem- I don't think anyone responded yet to your question.
blanching means dropping an item into boiling hot water for a short amount of time.

Quite often I'll blanche carrot sticks and fresh greenbeans. You leave them in the water for about 1.5-2 minutes. Just enough to bring out the rich color in them.....

but with asparagus---- I'd be worried of bugs. Unless you can buy frozen bodek brand.

sunnymom

Fri, Sep 23 2005, 9:09 am

This is a really different and delicious recipe:

Spinach Salad

Salad

Baby / English spinach
Strawberry halves
Tomatoes roasted with olive oil salt and pepper in oven (till soft)
1 onion sliced, dipped in egg, dipped in flour, fried till golden

Dressing (mix in magimix)

2 Tbs. papino seeds
2 Tbs. mustard powder
2/3 C. sunflower oil
¼ C. apple cider vinegar
2 Tbs. brown sugar
½ onion
Salt & Pepper to taste

nicole81

Fri, Sep 23 2005, 9:27 am

I made for lunch yesterday:

baby spinach leaves, chopped hard boiled egg whites, diced onion, and diced avocado with a can of tuna.

for the dressing, oil, lemon juice, garlic powder, salt, pepper, and zataar. it tasted delicious!!

chanab

Sat, Sep 24 2005, 7:14 pm

Quote:

have a similar recipe, but no mango, rather a can of manderine oranges, also cucumbers.
This recipe calls for apple cider vinegar, so it should work for your recipe, as well. also oil and sugar, I think

could you share your recipe?

goldrose ↓

Thu, Feb 16 2006, 10:36 am

And please, everyone, add your own!! Keep scrolling down, this is a very long post with a lot of salads! These are not my original recipes. It is a collection from different cookbooks and people. I have made them all unless it says that I didnt try it.
Enjoy!! Very Happy

Cucumber Salad

3 large cucumbers, sliced
1 small onion, sliced
½ C vinegar
2 tbsp water
¼ C sugar
1 tsp salt
¼ tsp pepper
Combine all ingredients.

Corn Relish

1 can of corn
2 sour pickles, chopped
1 small onion, chopped
4 tbsp mayonnaise
2 tbsp sugar
3 tbsp lemon juice
dash pepper
Combine all ingredients. Cover and refrigerate.

Israeli Salad

2 tomatoes, diced largely
2 cucumbers, diced largely
1 red or green pepper, diced
1 small onion, chopped
2 cloves garlic, minced
1 tbsp minced parsley flakes
½ tsp salt
pepper to taste
¼ C oil
2 to 3 tbsps lemon juice
Place all vegetables in salad bowl. Add remaining ingredients and mix well. Refrigerate until ready to serve.

Variation: leave out the garlic and parsley flakes.

Baba Ganoush

1 large eggplant
1 clove garlic, crushed
salt and pepper to taste
1-2 tbsps mayonnaise

Pierce eggplant with fork. Bake at 350° for 2 hours, until eggplant is soft and mushy. Scoop out inside, process till fine, add remaining ingredients. Mix well and refrigerate.

Yields: 1 ½ cups

Broccoli Salad

2 heads raw broccoli
1/3 C cashews
½ red onion, cut up

DRESSING
½ C mayonnaise
¼ C vinegar
2 tbsp sugar
½ tsp salt
pepper to taste
Clean broccoli. Cut off stems (and discard or use for something else). Place tree-tops in bowl, add cashews and onions. Combine dressing ingredients, mix until smooth. Pour over vegetables, mix well.

Potato Salad

4 medium potatoes, cooked, peeled, cubed
2 sour pickles, diced
½ tbsp pickle juice
mayonnaise
¾ tsp mustard
onion powder
garlic powder
salt
Combine all ingredients and mix well. Refrigerate.

Potato Salad II

Potatoes
Dill pickles
Onion
Raw green pepper
Raw carrots
Salt and pepper to taste
Mustard
Mayonnaise
Sprinkle paprika.
Combine ingredients and refrigerate.

Eggplant Salad

med size eggplants
oil
salt
pepper
paprika
garlic powder
1 6 oz can tomato paste
1-2 tbsps ketchup
1 kirby cucumber
sweet red pepper (from a jar)
Wash and cube eggplant. Coat in oil, spice with salt, pepper, paprika and garlic powder. Mix well. Bake on broil until done but not burnt (approx. ½ hr – 45 min); drain excess oil. Add tomato paste and ketchup; allow to cool. Dice cucumber, add to mixture, add red peppers.

Cole Slaw

2 heads cabbage, shredded or 2 bags shredded cabbage
1 bunch scallions, chopped
2/3 C sliced or slivered almonds, toasted
2/3 C sesame seeds, toasted

Dressing:
1 C oil
½ C sugar
½ C vinegar
2 tsp salt
2 tsp pepper
To toast the almonds and sesame seeds, put them on a piece of foil or baking pan and bake for approximately 10 minutes AT 350° (until you can smell them….yum).
Mix all ingredients. Cover and refrigerate.

Cole Slaw II

1 bag prepared cole slaw

Dressing:
¾ C mayonnaise
almost 1/3 C vinegar
1 tsp salt
3-4 tbsps sugar
4 tbsps warm water
Combine dressing ingredients, add cole slaw. Mix well; refrigerate.

Cranberry Cole Slaw

1 head cabbage, shredded
1 small bunch scallions, sliced
4 oz. dried cranberries

Dressing:
¼ C oil
¼ C vinegar
¼ C sugar
1 tsp salt
1 tsp pepper

1 ½ C Chinese noodles
Combine first three ingredients. Mix together dressing ingredients and add to cabbage mixture. Toss well to coat. Sprinkle Chinese noodles on top before serving.

Hot Sauce

8 med-large green, red or yellow peppers (or combination)
3 15-oz cans crushed tomatoes
6 cloves garlic
4-6 jalapeno peppers (depending on how hot you like it)
1 tsp. Oil
1 tbsp salt
1 tbsp sugar

Wash, seed and halve peppers. Grill peppers face down in 500° oven for approximately 15 minutes or until skins turn brown and bubble. Heat oil in pot on stovetop on medium flame. Process garlic and jalapeno peppers until fine. Add to oil. Add crushed tomatoes. Remove peppers from oven, dice, and add into pot together with tomato mixture. Add salt and sugar. Cook on med-low flame for 1 ½ hours, uncovered.

Broccoli and Cauliflower Salad

1 large broccoli
1 medium cauliflower
2 carrots
1 can baby corn
3-4 scallions

Dressing:
¼ C oil
1/3 to ½ C vinegar
1 tsp salt
1tbsp sugar
2 cloves garlic, minced
1/3 tsp pepper
Thoroughly wash broccoli and cauliflower, cut into florets, then place in a large bowl. Peel and slice carrots; add to bowl. Cut baby corn in thirds, dice scallions and add to vegetables. Mix dressing ingredients. Pour over vegetables in bowl and toss.

Matbucha, Hot and Spicy

5 round or 7 plum fresh tomatoes, chopped or
equivalent in canned stewed or whole tomatoes, chopped
1 red or green pepper, chopped
4 cloves garlic, minced
2 tbsp paprika
3 tbsp oil (5 tbsp tastes better)
½ tsp turmeric
½ tbsp crushed red pepper
pinch of salt
Heat oil, add all ingredients and mix. High flame till boils, low flame (not simmer) for about 3 ½ hours. Mix occasionally for the first two hours; after that mix more often, and toward the very end mix very often…to prevent burning.

Waldorf Salad

5 apples, (granny smith or Macintosh) cubed
raisins
chopped walnuts
mayonnaise
Combine all ingredients, and mix well. Refrigerate.

Caesar Salad

2 bags Romaine lettuce
1 bag croutons (garlic/onion or garlic/paprika)

Dressing:

1 C mayonnaise
¼ C sugar
1/3 C water
¼ C vinegar
3 large cloves garlic, minced
Mix all dressing ingredients; cover and store in fridge. Pour over salad right before serving.

Avocado Salad

2 avocado, diced
1 can hearts of palm, sliced
1 red onion, diced
1 container cherry tomatoes, halved

1 ½ tbsp mayonnaise
1 tsp lemon juice
salt, pepper and garlic powder to taste
Combine all and refrigerate.

Greek/Turkish Eggplant Salad

Anyone who can figure out how to make this or if you have a recipe with these ingredients, please tell me!! - This is not a completed recipe, and I dont know how to make it.

Eggplant
Pickles
Scallions
Pickled pepper
Sugar
Ketchup
Vinegar
Salt
Pepper
Fresh garlic
Lemon juice

Killer Eggplant Salad

2 medium eggplants, cubed with skin on
2 green pepper, diced
1 bunch scallions, diced
½ head of garlic, minced
8 oz tomato paste
1 tsp salt
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp ground cumin
1 tbsp sugar
2 tbsp vinegar
2 tbsp water
1 squirt ketchup
oil for frying
Fry eggplant in oil till very mushy; remove from pan and place into bowl. Stir-fry (tender-crisp) pepper, scallions and garlic; combine with eggplant. Add all ingredients; mix well. Cover and refrigerate; serve cold.

This lasts in the fridge for 2 weeks and gets stronger with age.

Avocado Mango Salad or Hearts of Palm and Spinach Salad

Romaine lettuce
Cherry tomatoes
Avocado, cubed
Mango, cubed
Sunflower seeds or sliced almonds
Mushrooms, sliced

Dressing:
2 cloves garlic, minced
½ C sugar
½ C ketchup
½ C oil
½ C vinegar
¾ tsp salt
½ tsp paprika
½ tsp dry mustard powder
Combine salad ingredients. In a separate bowl, combine dressing ingredients and mix well. Pour over salad right before serving.

The dressing may also be used for the following salad:

2 10-ounce bags fresh spinach
1 15-ounce can whole hearts of palm, drained and diced
1 pint cherry or grape tomatoes
2 avocados, pitted, peeled, and diced
10 ounces sliced mushrooms
½ C sliced almonds

Green Beans with Almonds

2 tbsps oil
1 small onion, diced
1 tbsp water
1 pound fresh green beans
½ tsp salt
2 tsps sugar
¼ tsp black pepper
1 C slivered almonds

Saute onion in oil for 10 minutes. Boil water in a 4-quart sauce pan. Add green beans, salt, sugar, and black pepper. Cook for 8-10 minutes. Add sautéed onion and roasted almonds. Yield 3 servings.

Moroccan Beet Salad

2 15-oz cans beets
juice of 1 lemon
2 cloves garlic, minced
1 tsp cumin
salt and black pepper, to taste
4 tbsps olive oil
½ cup fresh parsley, diced

Combine all ingredients and let sit a few hours in refrigerator.

NEVER TRIED-MOROCCAN CARROT SALAD:
2 lbs carrots, peeled and cooked till firm, not overcooked, sliced into ½ inch thick slices. OR TRY CANNED CARROTS.
4 tbsps olive oil
3 cloves garlic, minced
1 tsp Dijon mustard
½ tsp cayenne pepper
1 tsp cumin
juice of 1-2 lemons
3 tbsps parsley, chopped
salt and black pepper to taste

combine all, mix all, marinate overnight in fridge.

Tortilla Salad

1 bag baby spinach leaves
tortilla chips, broken into smaller pieces

Dressing:
Equal parts mayonnaise and salsa. ( ½ C + ½ C)

Dress just before serving.

chocolate moose

Thu, Feb 16 2006, 11:18 am

The Famous Purple Salad
Slice (on coarse blade) a red cabbage or cut into small pieces.
Cut up a bunch of scallions
Mix in large serving bowl.

Add dressing:
Healthy splash of olive oil to coat lightly
1/3 tsp garlic powder
1/4 cup white vinegar
5 or 6 shakes of soy sauce
1/4 tsp ginger powder (optional, for a little Asian flavor)
a handful of Sesame seeds, toasted in oven for a few minutes until brown – serve sprinkled on top for maximum crunch

Broccoli Salad

Ingredients:
1 small box broccoli or equal amount of fresh broccoli
1 large or four small plum tomatoes
1 cup kidney beans (canned); I used a cut-up green pepper instead
1 small red onion, cut up
1 capful olive oil
2 T white vinegar
2 T lemon juice
1 handful (cup) of shredded cheese, any kind
salt & pepper to taste

Steam broccoli until soft. If you are using the frozen kind, you may not have to steam it at all, since it’s already parboiled I think. Anyway, it would have to defrost first. If you are cooking it, let cool in the freezer a little while you prepare the rest of the salad.

Next, cut up tomato (es) and red onion and put in serving bowl with your beans or pepper. Add the seasonings and the broccoli. Sprinkle with cheese.

Serve, eat & enjoy!

Fake Grilled Veggie Salad
We live in a city apartment and can't grill and it gets my goat to see all those grilled yummy recipes. Here's our substitute:
Grill 2 red or green bell peppers until broiler, turning until charred. Place peppers in plastic bag to cool. Remove skin and seeds. Dice.
Scald, peel, seed, and chop 4 large red tomatoes coarsely.
In medium mixing bowl, combine veggies with 1/3 cup parsley, 1 clove garlic, 2 tablespooons olive oil, 2 tablespoons lemon juice, 1 tsp. salt, 1/4 tsp. pepper, and 1/2 tsp. cumin.
Chill. Makes 4 to 6 servings.

Mexican Salad
From a former coworker and friend (Chani) who doesn't like to measure: Sliced red and green peppers, add sliced mushrooms, zucchinis, and chick peas. Add sugar snap peas, and a can of baby corn. Add cherry tomatoes. Spice with salt, oil, vinegar, sugar, and oregano to taste.

Baby Corn Salad
Another recipe from Chani: Dice 4 cups celery, 2 green peppers, 1 red pepper, and a large red onion. Add 1/2 cup sliced pimento stuffed olives. Mix 2 tsp. salt, 1 tablespoon mustard (Dijon), 2 tablespoons vinegar (red wine if you have it), and 6 tablespoons oil. Sprinkle with 2 tablespoons parsley or cilantro. Let set for three hours in fridge . Makes 6 to 8 servings.

Eggplant Fritters

Eggplant Fritters (from the internet Arc Max Chef
Peel and dice one large or two small eggplants. It will look like an awful lot of eggplant, but cooks up to less than half the original bulk so don’t be afraid of the large volume. Cool in boiling salted water until tender. Drain very well. Mash thoroughly. Add one slightly beaten egg, one small finely minced onion, ½ tsp. sage or poultry seasoning, and salt and pepper to taste. Stir in enough flour to make a fairly stiff mixture. Drop by teaspoons into a small amount of hot oil and brown evenly on both sides.

CARROT SLAW – can be used for Pesach, too

A great make ahead dish and stays fresh for at least a week in the fridge!
Shred 8 - 10 carrots, 1 green or red pepper if using, 1 onion, 1 apple. Boil up 1/3 cup sugar, 1/2 cup lemon juice, 1/4 cup oil & 1/2 tsp. salt. Pour over veggies. Chill. YUM!

Health Salad– can be used for Pesach, too
This is a great make ahead recipe. Shred a small head green cabbage, one carrot, a small onion, and green or red bell pepper if using. I slice in a cucumber. Heat 1/2 cup oil (I use much less), 3/4 cup sugar & 1/2 cup lemon juice to rolling boil. Add 1 tsp. salt . Pour over veggies. Let stand in fridge. Is even good a week later!

chen

Thu, Feb 16 2006, 12:02 pm

wow, ladies, this is great!

Estee2 ↓

Thu, Feb 16 2006, 1:12 pm

WOW !!
Thank you for all those wonderful recipes.

Shabbos cold vegetable side dishes are always
the hardest part of my menu !

Goldrose -- Are Chinese noodles the same as Ramen noodles for the cabbage salad ??

↑ goldrose ↓

Thu, Feb 16 2006, 3:11 pm

Quote:

Goldrose -- Are Chinese noodles the same as Ramen noodles for the cabbage salad ??

maybe someone else can answer this question? I dont know!

Frumom

Thu, Feb 16 2006, 4:27 pm

Goldrose, do you want guests this week? Wink

↑ goldrose ↓

Thu, Feb 16 2006, 6:04 pm

oh my, frumom - I dont make all those salads every week! check out the other thread about erev shabbos - someone there said she makes 6-10 salads weekly!! I make 2 or three...!! I have guests, and sure - come join! Very Happy

(advance notice ensures sufficient food)