Post-Pessah salad syndrome

After all those holiday meals, it is hard to imagine entering the kitchen again; here are some tasty and innovative salads to ease us back in.

By ELIZABETH KURTZ, GOURMETKOSHERCOOKING.COM
May 2, 2011 05:54
2 minute read.
Citrus salad

Salad 311. (photo credit: thedeliciouslife.com)

It is hard to even imagine entering the kitchen again after all the meals cooked and eaten over the Passover holiday. It’s also hard to imagine entering the kitchen now that the weather is getting warmer and a hot oven seems particularly unappealing. But everyone still has to eat so we are offering some tasty and innovative salads to satisfy that need. Add some fresh bread and you’re all set.

Citrus Salad

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2 grapefruits, peeled and cut into slices
2 oranges, peeled and cut into slices
1 avocado, peeled and sliced
6 cups Romaine lettuce
½ cup toasted almonds
Spread romaine lettuce on platter. Down the center of the lettuce (the long way), alternate the grapefruit, orange, and avocado slices. Top with the almonds. Drizzle the dressing over the top of the salad.

Dressing:

1 tablespoon mayonnaise
1 tablespoon Dijon mustard
¾ cup extra virgin olive oil
2 cloves garlic, minced
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon orange juice
1 ½ teaspoons kosher salt
½ teaspoon cumin
1 teaspoon pepper

Combine all ingredients. Shake vigorously.

Corn and Black Bean Salad with Basil-Lime Vinaigrette

1 cup frozen corn, thawed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 mango, peeled, seeded, and cut into 1/2-inch pieces



Vinaigrette:

2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaves
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

In a medium bowl mix together the corn, black beans, garbanzo beans, bell pepper, and mango.

In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.

Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again before serving.

Cranberry Spinach Salad

2 (6 ounce) packages baby spinach
1 cup toasted pecan pieces
¾ cup dried cranberries
2/3 cup olive oil
¼ cup sugar
½ cup red wine vinegar
1 teaspoon Dijon mustard

Combine olive oil, sugar, red wine vinegar and mustard. Shake well.

Pour over spinach, cranberries and pecans. Serve immediately.

For more great kosher recipes go to: www.gourmetkoshercooking.com


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