by Monita Buchwald
Ingredients:
4 plum tomatoes fine dice
1 cucumber fine dice
4 scallions (white and green) finely minced
Juice of 1 lemon
1 tablespoon olive oil
Salt and pepper to taste
Directions:
Cut the vegetables and toss together. Set aside.
To Serve
1. Re-heat the falafel balls.
2. Warm the pita bread.
3. Dress the Israeli salad […]

by Levana Kirschenbaum
For a refreshing change from traditional Greek salad, try this sweet and tangy summer salad. The red pepper flakes give it true zip. Use them as sparingly or abundantly as you wish.
Ingredients:
8 cups watermelon, cut into 1/2 inch cubes
3/4 cups crumbled feta cheese
2 cups cherry or grape tomatoes, halved
1 cup chopped fresh […]

by Chana Citron
Growing up in Nice, France, then marrying a Californian and living on the West Coast, I learned to absolutely love avocados. Good thing, the jury’s on my side. Once condemned for being a fatty food, the avocado is now praised for being a potent disease fighter–against heart disease, diabetes and cancer. “In this […]

by Levana Kirschenbaum
Romaine lettuce hearts are very tender and crisp. They cost a little more than whole heads of romaine, buut they are worth it, especially because no leaves get discarded. This is the salad of choice in my home, and romaine hearts are the only salad greens I ever cut with a knife because […]

by Levana Kirschenbaum
This salad is amazingly like its dairy counterpart using mozzarella or goat cheese, thanks to the capacity of the tofu to absorb the marinade flavors so thoroughly.
Ingredients:
1 pound extra-firm tofu, cut in 1-inch cubes
3 firm, ripe tomatoes, or 6 plum tomatoes, seeded and cut in wedges
1 cup sun-dried tomatoes, briefly soaked in […]

by Levana Kirschenbaum
This recipe for greens is elementary, my dear. No need to drown the salad in salty, chemically-seasoned dressing. Even those bottles marked as low-cal come packaged with all sorts of hidden ingredients that aren’t so benign after all. So, to further the metaphor, the proof is in the dressing. Or in this case, […]

Recipe adapted from Matthew Kenney’s Mediterranean Cooking
Ingredients:
1 box Tabouleh
½ cup pine nuts toasted
2 cups frozen lima beans, thawed
1 plum tomato, seeded and finely diced (1/2 cup diced)
2 cloves garlic minced
½ cup chopped dates
½ cup fresh lemon juice
½ cup olive oil
Coarse salt and freshly ground pepper for seasoning
Directions:

Discard spice pack from Near […]

by Monita Buchwald
Looking for a dish that truly multitasks? Search no further. This tasty side can stand by your turkey on Thanksgiving, then return in its own right a day or two later. Just mix it with your leftovers and serve it as a cold salad for Shabbat lunch. Now that’s turning over a new […]

For the salad
3 cups roasted turkey cut into medium cubes
2 cups baby spinach leaves
1 red bell pepper medium dice
1 avocado cut into medium dice
1 cup cherry tomatoes cut in half
1 cucumber peeled and cut into medium dice
1 package Ramen noodles (seasoning discarded) crumbled and toasted
For the dressing
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 […]