ISO Deli Salad WITHOUT Lettuce

ttbtbm ↓

Thu, Jun 16 2011, 4:08 pm

I already have a lettuce salad and want to serve a deli salad too. Does anyone have a recipe for one without lettuce?
Thanks!

jewels ↓

Thu, Jun 16 2011, 4:22 pm

What are you serving it for? As part of lunch or as first course? I have a good recipe for a deli salad that you can serve in an eggroll wrapper bowl as an appetizer for lunch. Its easy as anything and looks beautiful. Has a bit of lettuce though but it's mostly angel hair pasta, deli and mayo based dressing. Let me know if you want me to post the recipe.

↑ ttbtbm ↓

Thu, Jun 16 2011, 10:07 pm

jewels wrote:

Just another salad for Shabbos lunch. That sounds good. I would probably skip the eggroll wrapper bowl. Can I make the salad and serve in a salad bowl?

↑ jewels

Fri, Jun 17 2011, 5:47 am

ttbtbm wrote:

jewels wrote:

Just another salad for Shabbos lunch. That sounds good. I would probably skip the eggroll wrapper bowl. Can I make the salad and serve in a salad bowl?

Sure, I've served it both ways.
Salad
Romaine lettuce
Angel hair pasta
turkey and pastrami cut into cubes or strips

Dressing
1 c mayo
1/8 c water
2 Tbsp vinegar
1 Tbsp dijon mustard
1/2 c sugar
1 garlic clove, minced
salt/pepper to taste

↑ ttbtbm

Fri, Jun 17 2011, 7:19 am

jewels wrote:

ttbtbm wrote:

jewels wrote:

Just another salad for Shabbos lunch. That sounds good. I would probably skip the eggroll wrapper bowl. Can I make the salad and serve in a salad bowl?

Sure, I've served it both ways.
Salad
Romaine lettuce
Angel hair pasta
turkey and pastrami cut into cubes or strips

Dressing

Thanks!

1 c mayo
1/8 c water
2 Tbsp vinegar
1 Tbsp dijon mustard
1/2 c sugar
1 garlic clove, minced
salt/pepper to taste

ra_mom

Sun, Oct 28 2012, 5:24 pm

debsenr@gmail.com wrote:

How much angel hair pasta? Does anyone have proportions?
thanks!
deb

http://imamother.com/forum/vie.....+hair

Dolly Welsh

Sun, Oct 28 2012, 5:39 pm

If you have a food processor, you can put some red cabbage through the shredding or the slicing blade. You can eat that raw or microwave or boil it in diluted vinegar with some sugar. You can use the extra cabbage another time, this keeps for a few days. White/green cabbage is ok too for this. Don't worry about the proportions. Cook until the slaw is a soft enough to be called slaw, not terribly long. Ten minutes or so.

Aetrsnrady

Sun, Oct 28 2012, 8:14 pm

jewels wrote:

How do you make the bowls?

oatmealcookies

Sun, Oct 28 2012, 8:48 pm

One time I was already to make deli salad but the bag of lettuce looked off so I just put the other ingredients and nobody missed the lettuce. I buy cubed deli (deli ends cut into cubes and sold by the butcher), cherry tomatoes cut in half (you can use any tomatoes really), pickles and I added in chow mein noodles. I dont know the dressing off hand but not having the lettuce also helped the life of the salad because it didnt get soggy as quickly.

curlgirl

Sun, Oct 28 2012, 11:52 pm

I make a salad of red cabbage, deli, cherry tomatoes and a creamy garlic dressing (mayo, crushed garlic, suagar, then drizzle in vinegar while mixing). It always goes down well.

Make in advance so flavors can be absorbed.