Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
Falafel
Fish
Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Salads and Dressings

Apple Walnut Green Salad with a Sweet Touch (p. 27)
Recipe Ingredients:
  • 1/2 red onion
  • 1 T. seasoned rice vinegar
  • 1 to 2 T. fresh lemon juice
  • Salt
  • 2 to 4 T. extra virgin olive oil
  • 1 tart apple, such as Granny Smith
  • 4 to 5 C. mixed baby lettuces, baby spinach, or bite-sized pieces of green-leaf lettuce
  • 2 T. dried cranberries (optional)
  • 1/3 to 1/2 C. walnut halves, toasted


Healthy Cooking for the Jewish Home

Halve the onion half and thinly slice each quarter. Separate slices in slivers. To make dressing, whisk vinegar with lemon juice and salt to taste in a small bowl. Whisk in oil.

A short time before serving, halve apple and cut into thin slices, leaving peel on.
Combine onion, apple, greens, and crangerries (if using) in a shallow bowl, and toss.

Pour dressing over salad and toss gently. Taste and adjust seasoning, adding more oil if needed. Garnish with walnuts and serve.

Makes 4 to 5 servings.

 
 

 -- Salads

 
Cooking Tips:   Storing left over potato

Sometime you end up with large size potatoes and at times you may need to use only half of it. Cut the potato in half.

Use one half and the other half microwave and store it for using it in the next dish in the next two or three days.

Keep it covered in the fridge or the edges will dry out.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods