{"id":13934,"date":"2011-08-16T11:00:00","date_gmt":"2011-08-16T11:00:00","guid":{"rendered":"http:\/\/production.ou.org\/life\/other\/summer_time_salads\/"},"modified":"2017-04-16T05:18:03","modified_gmt":"2017-04-16T10:18:03","slug":"summer_time_salads","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/summer_time_salads\/","title":{"rendered":"Summertime Salads"},"content":{"rendered":"

Please note: The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to below. Certain produce requires careful examination and scrutiny for any bugs and insects. For more information, please visit : OU Fruit and Vegetable Inspection Chart<\/a><\/b><\/i><\/p>\n

Yesterday, it was 95 degrees. It was easy for me to decide I would rather not open the door to the oven and pull out dinner: I\u2019d rather open the Fridge. This summer, I\u2019ve started making salads that keep \u2013 making them on Thursday or Friday, serving them for Shabbat Lunch and then continuing to enjoy the leftovers for a couple days after that!<\/p>\n

I\u2019m not sure if this is just plain lazy on my part, or simply wanting to do more fun stuff during those extra daylight hours. OK, so maybe it\u2019s a little of both.<\/p>\n

A word on storing salads: I like to store my salads in glass containers (It\u2019s safer than plastic, I hear.) that I can bring to the table. Leafy green salads can only be stored before they are dressed, so only dress what you know you will eat. For example, the Roasted Cobb Salad in this article can be stored, but if you serve it on a bed of greens, you must discard the greens before storing the Cobb, or risk going to raid the refrigerator for some, only to find the salad didn\u2019t keep because the lettuce leaves haven\u2019t stored well.<\/p>\n

Regarding the fruit salad at the end of the article, I like plain fruit salad and so the recipe does not feature a dressing. If you prefer a dressing, you can make a simple syrup. Just simmer 1 cup of water with one cup of sugar and the zest of a lemon or lime, until the mixture is reduced by half. Allow it to cool, and then store it in the refrigerator. Pour as much of it as you like over the salad, just before serving. Do NOT mix the salad or you will disturb those gorgeous layers. As people serve themselves, the syrup will coat the fruit again and again!<\/p>\n

Whatever fruit is leftover from this salad can be stored. If you think your family will eat the leftover salad within a couple of days, before storing it, remove the blueberries, and put them in their own container so they don\u2019t get too mushy. Then cover the fruit salad and refrigerate it as is. Another fun idea: You can make some great smoothies with this fruit, too!<\/p>\n

Debby Segura holds an AB in Design from UCLA. She designs dinnerware and she teaches and writes about cooking. She lives in Los Angeles with her husband and children. <\/b><\/i><\/p>\n

Roasted Cobb Salad<\/u><\/strong><\/h3>\n

6\u00a0to 8 main course servings<\/p>\n

Ingredients<\/span>:<\/h4>\n
    \n
  • 1 lb.\u00a0frozen green beans<\/em><\/li>\n
  • 2 teaspoons olive oil<\/em><\/li>\n
  • Salt and freshly ground black pepper<\/em><\/li>\n
  • 3 cups cooked chicken breast, cut in \u00bd\u201d cubes<\/em><\/li>\n
  • 1 (15 oz.) can hearts of palm, drained, quartered lengthwise, and then\u00a0cut into \u00bc-inch\u00a0slices<\/em><\/li>\n
  • 2 large yellow peppers, cored, seeded and then diced into \u00bc-inch\u00a0pieces<\/em><\/li>\n
  • 3 Israeli (or Persian) cucumbers, diced into \u00bc-inch\u00a0pieces (leave the skin on!)<\/em><\/li>\n
  • 2 Tablespoons capers (optional)<\/em><\/li>\n
  • 2 teaspoons minced fresh chives<\/em><\/li>\n
  • 2 avocados, peeled, pitted and then diced (only just before serving!) into \u00bc\u201d pieces<\/em><\/li>\n
  • 3 Tablespoons Dijon mustard<\/em><\/li>\n
  • 3 Tablespoons freshly squeezed lemon juice<\/em><\/li>\n
  • 5 Tablespoons olive oil<\/em><\/li>\n
  • Kosher salt and freshly ground black pepper, to taste<\/em><\/li>\n
  • 12 oz.\u00a0romaine lettuce leaves or mixed baby greens<\/em><\/li>\n
  • Cherry tomatoes<\/em><\/li>\n<\/ul>\n

    Instructions<\/span>:<\/h4>\n
      \n
    1. Preheat the oven to 500\u00b0F.<\/li>\n
    2. Toss the green beans with two teaspoons of olive oil, seasoning generously with salt and pepper.\u00a0Spread them out evenly on a foil lined cookie sheet and roast until some of the beans are beginning to brown. Remove from the oven, and when they are cool enough to handle, cut them into \u00bc\u201d lengths and place them in the bottom of a medium sized glass mixing bowl.<\/li>\n
    3. Place the cubed chicken atop the green beans in an even layer, and then layer on the hearts of palm, yellow peppers, cucumbers, capers and chives.<\/li>\n
    4. Just before serving, peel pit and dice the avocados and place them on top.<\/li>\n
    5. In a small jar with a screw-on lid, mix the mustard, lemon juice, olive oil, salt and pepper.<\/li>\n
    6. Shake until fully emulsified.<\/li>\n
    7. Keep refrigerated until 10 minutes before using. Again, shake dressing until fully emulsified.<\/li>\n
    8. Pour 2\/3 of the dressing over the chopped salad and toss gently to coat.<\/li>\n
    9. Pour the rest of the dressing over the romaine leaves or baby greens in a large, shallow salad bowl.<\/li>\n
    10. Mound the chopped salad in the middle and garnish with tiny cherry tomatoes.<\/li>\n<\/ol>\n

      Serve immediately.<\/em><\/p>\n

      \n

      Batya\u2019s Potato Salad<\/u><\/strong><\/h3>\n

      8 servings<\/p>\n

      Ingredients<\/span>:<\/h4>\n
        \n
      • 8 unpeeled russet potatoes, scrubbed clean, and gently boiled in salt water just until soft, about 20 minutes, cooled and diced into \u00bd\u201c cubes<\/em><\/li>\n
      • 5 hard boiled eggs, peeled and diced into \u00bc\u201c cubes<\/em><\/li>\n
      • 1 (15 oz.)\u00a0can Israeli Pickled Cucumbers, drained, and diced into \u00bc\u201d cubes<\/em><\/li>\n
      • 1 (15 oz.)\u00a0can corn, drained<\/em><\/li>\n
      • 4 Tablespoons mayonnaise, or more, if you like a more \u201ccreamy\u201d potato salad<\/em><\/li>\n
      • 2 Tablespoons Dijon mustard<\/em><\/li>\n
      • Kosher salt and freshly ground black pepper<\/em><\/li>\n<\/ul>\n

        Instructions<\/span>:<\/h4>\n
          \n
        1. In a large mixing bowl, add the diced potatoes, eggs, pickles and corn.<\/li>\n
        2. Add the mayonnaise and mustard and toss the salad very gently until the mixture is uniform, being careful not to over mix (or the potatoes will turn into Mashed potatoes!).<\/li>\n
        3. Season with extra salt and freshly ground black pepper, if desired.<\/li>\n
        4. Refrigerate until just before serving.<\/li>\n<\/ol>\n

          Serve cold.<\/em><\/p>\n

          \n

          Roasted Peppers<\/u><\/strong><\/h3>\n

          8\u00a0to 12 servings<\/p>\n

          Ingredients<\/span>:<\/h4>\n
            \n
          • 3 large red peppers, cored and quartered<\/em><\/li>\n
          • 3 large yellow peppers, cored and quartered<\/em><\/li>\n
          • 2 large green peppers, cored and quartered<\/em><\/li>\n
          • 1 jalapeno chili, cored and halved<\/em><\/li>\n
          • 3 cloves of garlic, minced<\/em><\/li>\n
          • The juice of 2 limes or 1 lemon<\/em><\/li>\n<\/ul>\n

            Instructions<\/span>:<\/h4>\n
              \n
            1. Preheat oven to 550\u00b0F\u00a0and place a rack in the top third of the oven.<\/li>\n
            2. Spray a foil lined cookie sheet with Pam and arrange peppers carefully on top so they do not overlap.<\/li>\n
            3. Cook just until all the pepper skins begin to blister and brown.<\/li>\n
            4. Remove peppers from the cookie sheet into a plastic bag.<\/li>\n
            5. When cool enough to handle, slice cooked peppers into thin strips and combine with garlic and lemon or lime juice.<\/li>\n<\/ol>\n
              \n

              Tahini<\/u><\/strong><\/h3>\n

              12 servings<\/p>\n

              Ingredients<\/span>:<\/h4>\n
                \n
              • \u00be cup ground sesame paste<\/em><\/li>\n
              • 2 cup water, or more<\/em><\/li>\n
              • The juice of 1 lemon<\/em><\/li>\n
              • 2 teaspoon salt<\/em><\/li>\n
              • \u00bc teaspoon ground cumin, optional<\/em><\/li>\n
              • 1 clove garlic, minced, optional<\/em><\/li>\n
              • \u00bc teaspoon cayenne pepper<\/em><\/li>\n<\/ul>\n

                Instructions<\/span>:<\/h4>\n
                  \n
                1. Add all of the ingredients to the work bowl of a food processor, except the water, and process until smooth.<\/li>\n
                2. Slowly add the water until the mixture is the creamy consistency of melted ice cream.<\/li>\n
                3. Place in a serving bowl and refrigerate.<\/li>\n
                4. 10 minutes before serving, remove from the refrigerator, correct seasonings if necessary and garnish with a light dusting of cumin and minced parsley.<\/li>\n<\/ol>\n
                  \n

                  Baba Ganoush<\/u><\/strong><\/h3>\n

                  12 servings<\/p>\n

                  Ingredients<\/span>:<\/h4>\n
                    \n
                  • 2 medium size eggplants<\/em><\/li>\n
                  • 2 Tablespoons ground sesame paste<\/em><\/li>\n
                  • 2 Tablespoons mayonnaise (omit this if you\u2019re a purist)<\/em><\/li>\n
                  • 1 Tablespoon olive oil<\/em><\/li>\n
                  • Juice of 1 lemon<\/em><\/li>\n
                  • 2 teaspoon salt<\/em><\/li>\n
                  • 1 clove minced garlic<\/em><\/li>\n
                  • 2 teaspoon ground black pepper<\/em><\/li>\n<\/ul>\n

                    Instructions<\/span>:<\/h4>\n
                      \n
                    1. Wash and dry the eggplants, pierce them a few times with a fork and place them in a Pyrex pan either lined with foil or sprayed with Pam.<\/li>\n
                    2. Place in a very hot oven\u00a0–\u00a0either 550\u00b0F convection broil, or conventional broil – and roast for about 25 minutes, total, turning once at 20 minutes.<\/li>\n
                    3. Place a colander over a bowl to catch drippings and place the eggplants in the colander, pressing slightly to start the draining.<\/li>\n
                    4. Allow the liquid to drain and the eggplants to cool, about 2 hours. Remove and discard the stem ends and all skin.<\/li>\n
                    5. Place the eggplant flesh in the work bowl of a food processor. Add all remaining ingredients and pulse repeatedly to combine.<\/li>\n
                    6. Put two thirds of the Baba Ganoush into a serving bowl and refrigerate until 5 minutes before serving. Correct seasoning if necessary and garnish with slivers of lemon and a drizzle of fragrant olive oil.<\/li>\n
                    7. Reserve the remaining third of the Baba Ganoush for Baba Ganoush with Vegetables.<\/li>\n<\/ol>\n
                      \n

                      Baba\u00a0Ganoush<\/u><\/strong> <\/u><\/b>with Vegetables<\/u><\/strong><\/h3>\n

                      12 servings<\/p>\n

                      Ingredients<\/span>:<\/h4>\n
                        \n
                      • 1\/3 recipe Baba Ganoush<\/em><\/li>\n
                      • 1 diced yellow pepper<\/em><\/li>\n
                      • 1 diced orange pepper<\/em><\/li>\n
                      • 1 diced, unpeeled Persian cucumber<\/em><\/li>\n
                      • 2 Tablespoon chopped Italian flat leaf parsley<\/em><\/li>\n<\/ul>\n

                        Instructions<\/span>:<\/h4>\n
                          \n
                        1. Gently stir together all ingredients and season to taste.<\/li>\n
                        2. Refrigerate until 10 minutes before serving. Correct seasoning if necessary and garnish with whole parsley leaves and some grape tomatoes.<\/li>\n<\/ol>\n
                          \n

                          Hummus<\/u><\/strong><\/h3>\n

                          12 servings<\/p>\n

                          Ingredients<\/span>:<\/h4>\n
                            \n
                          • 1 (15 oz.)\u00a0can of chickpeas<\/em><\/li>\n
                          • 3 Tablespoons ground sesame paste<\/em><\/li>\n
                          • 2 Tablespoons olive oil<\/em><\/li>\n
                          • The juice of 1 lime<\/em><\/li>\n
                          • 1 clove minced garlic<\/em><\/li>\n
                          • 2 teaspoon Kosher salt<\/em><\/li>\n
                          • \u00bc teaspoon ground cumin<\/em><\/li>\n
                          • \u00bc teaspoon ground cayenne pepper or chipotle chili powder, for a smokier flavor<\/em><\/li>\n
                          • Water, or water drained from roasted eggplants, for a smokier flavor<\/em><\/li>\n<\/ul>\n

                            Instructions<\/span>:<\/h4>\n
                              \n
                            1. Place the chickpeas in a colander in the sink and spray with cold water until the chickpeas no longer foam. Drain and reserve.<\/li>\n
                            2. In the work bowl of a food processor, combine all the ingredients except the water. Puree to create a lumpy paste.<\/li>\n
                            3. Gradually add the water, a small amount at a time until the mixture is about the texture of thick applesauce.<\/li>\n
                            4. Place in a serving bowl and refrigerate until 15 minutes before serving.<\/li>\n
                            5. Correct seasonings if necessary and then create a well in the center of the hummus and place about 2 teaspoon ground cayenne, chipotle or paprika in the well.<\/li>\n
                            6. Fill the well with the most aromatic olive you can find. Around the well, garnish with either reserved chickpeas or toasted pine nuts.<\/li>\n
                            7. To round out the presentation, serve with tiny bowls of store-bought Tapenade, Harissa or S\u2019chug with olive oil, a bowl of black and green olives, drained of water, coated with olive oil and sprinkled with red pepper flakes and fresh oregano leaves, an assortment of interesting crudites, hot pitas and fresh, crusty rustic breads<\/li>\n<\/ol>\n
                              \n

                              Layered Fruit Salad<\/u><\/strong><\/h3>\n

                              8 to 10 servings<\/p>\n

                              This beauty looks great on a buffet!<\/em><\/p>\n

                              Ingredients<\/span>:<\/h4>\n
                                \n
                              • 3 cups cantaloupe, peeled, seeded and cut in \u00be-inch cubes<\/em><\/li>\n
                              • 3 cups honeydew melon, peeled, seeded and cut in \u00be-inch cubes<\/em><\/li>\n
                              • 3 cups pineapple, peeled, cored and cut in \u00be-inch\u00a0cubes<\/em><\/li>\n
                              • 2 cups mango, peeled, pitted and cut in \u00be-inch\u00a0cubes, sprinkled with the<\/em><\/li>\n
                              • Juice of 1 lime<\/em><\/li>\n
                              • 3 or 4 kiwis, peeled and cut crosswise into \u00bc-inch\u00a0slices<\/em><\/li>\n
                              • 2 cups fresh blueberries, washed, stems removed<\/em><\/li>\n<\/ul>\n

                                Instructions<\/span>:<\/h4>\n
                                  \n
                                1. In a trifle bowl, or any pretty, straight-sided bowl, place each fruit, beginning with the cantaloupe, and ending with the mango, in even layers.<\/li>\n
                                2. Insert the kiwis flush against the side of the trifle bowl so you can see it\u2019s beautiful cross-section. Carefully place them in a row that goes all along the perimeter of the bowl. Tuck them deeply into the mango layer, so the tops just peek out from the orange layer of mango cubes.<\/li>\n
                                3. Cover tightly with plastic wrap until just ready to serve.<\/li>\n
                                4. Pour the blueberries over the mango layer and serve immediately.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

                                  Please note: The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to below. Certain produce requires careful examination and scrutiny for any bugs and insects. For more information, please visit : OU Fruit and Vegetable Inspection Chart Yesterday, it was 95 degrees. It was easy for me to decide<\/p>\n","protected":false},"author":238,"featured_media":56946,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-13934","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nSummertime Salads - OU Life<\/title>\n<meta name=\"description\" content=\"Summertime recipes for Roasted Cobb Salad, Potato Salad, Roasted Peppers, Tahini, Baba Ganoush, Baba Ganoush with Vegetables, Hummus, & Layered Fruit Salad\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/summer_time_salads\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Summertime Salads - OU Life\" \/>\n<meta property=\"og:description\" content=\"Summertime recipes for Roasted Cobb Salad, Potato Salad, Roasted Peppers, Tahini, Baba Ganoush, Baba Ganoush with Vegetables, Hummus, & Layered Fruit Salad\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/recipes\/summer_time_salads\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2011-08-16T11:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-16T10:18:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/Layered-Fruit-Salad-e1492337865750.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2288\" \/>\n\t<meta property=\"og:image:height\" content=\"1527\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Debby Segura\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Debby Segura\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/summer_time_salads\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/recipes\/summer_time_salads\/\",\"name\":\"Summertime Salads - 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