Make Ahead Salad Recipes

↑ mamaleh

Wed, Jun 06 2012, 2:37 pm

Really easy 4-bean salad (aka 4 cans & a bottle salad)
1 can kidney beans, drained & rinsed
1 can chic peas (arbes/garbanzo beans), drained & rinsed
1 can green beans (not french cut), drained
1 can wax beans (yellow), drained
1 bottle Italian dressing (Of the Heimish brands, I like the La Jolla)

Mix all together.
Enjoy!

(For people who insist this is too easy, you can add diced peppers- any colors. But I refuse to do unnecessary work)

Roots

Thu, Jun 07 2012, 3:21 am

potato salad:
take 2 small potatoes a carrot and an egg put in pot with water
bring to boil, and put on low flame half hr.
when its ready, peel everything
cut into cubes
cut a pickle into cubes
salt
pepper
mayo (as much as u like)
I love this salad! and it stays fresh for few days Smile

matbucha
(everyone has their own recipe for this, mine comes out great, is very easy and gets many compliments:
2 big or 3 small tomatoes
1 onion
1 small hot pepper (depending on how spicy you like it, I use half a small one bec DH doesnt like spicy)
cut onions into small cubes, saute in oil
after 2 min approx add tomatoes that u also diced
after 2 min add hot pepper that u cut up into small small pieces.
(mix once in a while)
add some of tomato paste/sauce for redness
spice with salt pepper cumin hot paprika
put on low flame for 20 min.
open the pot to let it cool and put in a salad box and in the fridge, last more than a week
(you can also add some garlic or garlic powder, you can also add olives (cut into rings) for an interesting twist)

tchina also lasts log in the fridge

good luck

↑ questioner

Thu, Jun 07 2012, 10:37 am

Shopmiami49 wrote:

questioner wrote:

Shopmiami49 wrote:

marinated eggplant
mock liver

Recipe?

I made the recipe from Ra_mom in the Shavouos menu. I can't seem to find it now. Maybe pm her?

Found it here:
Marinated Eggplant
-1 eggplant, sliced into circles
-oil, for frying
-1/4 cup vinegar
-1/2 water
-2 tsp sugar
-1/4 tsp salt
-5 garlic cloves, crushed
-1/4 red pepper, finely diced

Fry eggplant in oil. Drain on paper towels. Set aside.
Combine vinegar, water, sugar, salt, garlic, and red pepper in a 2 lb. container. Cover and shake until marinade is mixed well.
Add fried eggplant slices. Give container 1 shake.
Let sit in refrigerator for a day before serving.

Think it would work with drizzling with oil and roasting? Feels like a contradiction to fry something for a salad...

Mrs Bissli

Fri, Jun 08 2012, 10:17 am

Basic shredded/grated veggies with vinaigrette is good pre-made, the flavour gets better
if made a day before. You can use carrots, raw beetroots, fennel, mooli (oriental long white radish).

You can also prepare coleslaw in advance, use/add grated celeriac (mayo dressing with grainy
mustard), fennel, kohlrabi.

Carrot salad (raw): peel top and tail and coarsely grate carrots. Dress with vinaigrette as above,
you can add either chopped parsley, or a bit of grated orange zest. It's not the sweet kind.

Cooked carrot salad--search some recipes on imamothers. Basically peel and slice carrots,
boil. Dressing has a bit of cumine and harissa (optional).

Beetroot salad: baked beetroots (top & tail and scrubb off dirt, wrap the whole beetroots in foil
and bake till soft--temperature and time can be flexible), peel off skin, cut in bite size chunks
and dress with vinaigrette (I use 1/2 OJ instead of vinegar). Goes nicely with orange segments.

Raw beetroot salad: peel off skin, shredd finely, dress with vinaigrette made with olive oil,
lemon juice, salt. Can mix shredded beetroot and carrots.

Oriental marinated mushroom salad: clean and slice 1 pkg white button mushroom. Halve and slice thinly.
Chop 2 stalks scallion/salad onion and 1/2 red peppers, cut in tiny bits. Mix 2-3 tbsp soy sauce,
1tbsp vinegar, 1 tbsp toasted sesame oil, 1/2 teasp sugar (you may want to increase or cut it out completely). Sprinkle sesame seeds before serving.

Artichoke bottom and broad bean salad--use defrosted artichoke bottom or tinned one.
Defrost baby broad fava beans (the tiny ones you can eat the skin)

Roasted pepper salad: I use mix of red/orange/yellow, clean, quarter and broil till skin is charred.
Once cool to handle, peel off skins. Dressing made with balsamic vinegar, salt, olive oil,
a bit of italian herb, pepper, garlic would go nicely. Optional to add chopped basel leavs.

Tabouli

Lightly pickled radishes: clean and top/tail radishes. Halve/quarter depending on the size.
For 1 bag/bunch, add 1 teasp salt, 3tbsp vinegar (cider, rice) and close in a ziplock bag.
Add some honey if you want it sweeter. Leave for at least 2-3 hours, drain from picklin brine
and serve. Add a slice of raw beet if you want the radish to get lovely pink tint.

smile

Sun, Mar 09 2014, 3:51 pm

OOTBubby wrote:

Marinated Salad

2 red peppers
2 yellow peppers
3 zucchinis
1 red onion
1 can baby corn
handful of snow peas (not pea pods)

Marinade
2/3 cup vinegar
1/4 cup oil
1 cup sugar (or 3/4-1 cup Splenda)
4 teaspoon salt
¼ cup water

Slice vegetables thin. Drain baby corn. Put everything into large bowl and mix. Combine marinade ingredients and pour marinade over the vegetables and marinate in refrigerator. Should be made at least 2-3 days in advance.

it was amazing. the first time my husband liked zucchinis.

↑ ra_mom

Mon, Mar 10 2014, 8:38 pm

questioner wrote:

It's not really a salad. It's an accompaniment to fish and challah.
I often taste the marinade and adjust the seasoning (sugar and salt) before adding the fried eggplant slices.

cbg ↓

Mon, Mar 10 2014, 11:02 pm

Dice separately
Red Peppers
Green peppers
Tomatoes (remove all the seeds)
Cucumbers (remove all the seeds)
Red onions

Place a paper towel in each container and put each type of vegetable in a separate container.
When you are ready to serve, mix and season your Israeli salad.

By storing each dice vegetable separately it lasts a long time. The paper towel absorbs any moisture, and the vegetables last longer.

I usually make large tubs of diced veggies on Thursday, and it lasts till Monday sometimes longer. Great time saver

Any veggies left over by Tuesday gets sautéed or put into omelette

Heart of Palm salad
1 can of heart of Palm
1 can corn
1 can black olives (small)
1-2 TBSP mayo
Salt and pepper to taste.
Can sit for a long time, or put together at the last minute.

Grilled eggplant slices freeze nicely.