Post-Pessah salad syndrome

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 Salad2 grapefruits, peeled and cut into slices2 oranges, peeled and cut into slices1 avocado, peeled and sliced6 cups Romaine lettuce½ cup toasted almondsSpread 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 mayonnaise1 tablespoon Dijon mustard¾ cup extra virgin olive oil2 cloves garlic, minced2 tablespoons honey1 tablespoon lemon juice1 tablespoon lime juice1 tablespoon orange juice1 ½ teaspoons kosher salt½ teaspoon cumin1 teaspoon pepperCombine all ingredients. Shake vigorously.
Corn and Black Bean Salad with Basil-Lime Vinaigrette1 cup frozen corn, thawed1 (15-ounce) can black beans, drained and rinsed1 (15-ounce) can garbanzo beans, drained and rinsed1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces1 mango, peeled, seeded, and cut into 1/2-inch piecesVinaigrette:2 limes, zested and juiced2 tablespoons balsamic vinegar1/2 cup chopped fresh basil leaves1 teaspoon ground cumin1/3 cup extra-virgin olive oilKosher salt and freshly ground black pepperIn 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 Salad2 (6 ounce) packages baby spinach1 cup toasted pecan pieces¾ cup dried cranberries2/3 cup olive oil¼ cup sugar½ cup red wine vinegar1 teaspoon Dijon mustardCombine 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