{"id":35079,"date":"2014-02-28T03:22:03","date_gmt":"2014-02-28T03:22:03","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=35079"},"modified":"2017-04-18T09:34:35","modified_gmt":"2017-04-18T14:34:35","slug":"salad","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/salad\/","title":{"rendered":"Salad"},"content":{"rendered":"<p><a href=\"http:\/\/www.ou.org\/life\/files\/Salad1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-post-35079 wp-image-35175\" src=\"http:\/\/www.ou.org\/life\/files\/Salad1-300x300.jpg\" alt=\"Salad\" width=\"300\" height=\"300\" srcset=\"https:\/\/www.ou.org\/life\/files\/Salad1-300x300.jpg 300w, https:\/\/www.ou.org\/life\/files\/Salad1-155x155.jpg 155w, https:\/\/www.ou.org\/life\/files\/Salad1-270x270.jpg 270w, https:\/\/www.ou.org\/life\/files\/Salad1-200x200.jpg 200w, https:\/\/www.ou.org\/life\/files\/Salad1-130x130.jpg 130w, https:\/\/www.ou.org\/life\/files\/Salad1-60x60.jpg 60w, https:\/\/www.ou.org\/life\/files\/Salad1-70x70.jpg 70w, https:\/\/www.ou.org\/life\/files\/Salad1.jpg 347w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Salad is a big part of Pesach and I guess you could call me a lettuce peasant.\u00a0 I like iceberg. I know- all you salad greens snobs are now rolling your eyes and thinking \u201cseriously, this woman has a culinary degree and she likes iceberg lettuce?!\u201d How 1950s. Well let me tell you, growing up a wedge of iceberg smothered in thousand island dressing with a couple of tomatoes on the side was considered the salad compose of today.<\/p>\n<p>Somewhere between the 70s and 80s, salads became an art form rather than a side dish. Blame it on Martha Stewart, Julia Child or even Graham Kerr (look him up) but salads became as important as the main course. In order to create new and improved salads, ingredients needed to be utilized and voila, specialty lettuces and greens came into fashion. Granted, none of these chefs wrote kosher cookbooks, however, many of the salads in their recipes are kosher friendly (easily converted) or just plain old kosher because, well, every ingredient is kosher.<\/p>\n<p>To understand a salad it is important to know the origins of its basic ingredients. Basically, there are five types of lettuce:\u00a0<b><\/b>leaf, cos (AKA romaine), crisp head, butter head and stem. With oh- so- many varieties within these five, you can pick your favorites to make a simple salad of just greens or to create a jumble of veggies in a culinary masterpiece. Other greens like spinach, arugula, radicchio or escarole can be added to make a salad fit for anyone, anytime, anywhere.<\/p>\n<p>NOTE: Lettuce is a dirt and bug magnet so make sure you wash, wash, and wash it before you use it. While the bagged stuff is fine if you\u2019re in a hurry, fresh is best.<\/p>\n<p>&nbsp;<\/p>\n<h3><strong><u>Simple Seafood Salad (fish)<\/u><\/strong><\/h3>\n<p>5 to 6 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 cups black olives, sliced<\/em><\/li>\n<li><em>2 cups flaked, smoked white fish<\/em><\/li>\n<li><em>2 cups tomatoes, diced<\/em><\/li>\n<li><em>2 cups celery, diced<\/em><\/li>\n<li><em>1 can hearts of palm, drained and sliced<\/em><\/li>\n<li><em>3 cups romaine and bib lettuce, chopped<\/em><\/li>\n<li><em>1 cup olive oil<\/em><\/li>\n<li><em>\u00bd cup white wine vinegar<\/em><\/li>\n<li><em>\u00bd cup minced parsley<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Put all ingredients in a bowl and toss gently, but thoroughly.<\/li>\n<\/ol>\n<p><em>Submitted by Ronnie McKay Indianapolis<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Fennel Salad (pareve)<\/strong><\/span><\/h3>\n<p>4 to 6 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 heads of Romaine lettuce, torn into pieces<\/em><\/li>\n<li><em>1 handful of arugula<\/em><\/li>\n<li><em>1 small fennel bulb, trimmed and thinly sliced<\/em><\/li>\n<li><em>1 teaspoon minced garlic<\/em><\/li>\n<li><em>Juice from 1 lemon<\/em><\/li>\n<li><em>4 green onions, sliced thin<\/em><\/li>\n<li><em>10 to 12 strawberries, sliced<\/em><\/li>\n<li><em>8 radishes, sliced<\/em><\/li>\n<li><em>\u00bd cup olive oil<\/em><\/li>\n<li><em>Salt and pepper<\/em><\/li>\n<li><em>\u00bc cup minced parsley<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a bowl combine the garlic, olive oil, lemon juice and parsley. Mix to combine.<\/li>\n<li>In a salad bowl combine the fennel and the salad dressing. Mix to coat. Add the lettuce, radishes, and green onion. Season with salt and pepper.<\/li>\n<li>Add the strawberries and mix to combine.<\/li>\n<\/ol>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Layered\u00a0Salad (pareve)<\/strong><\/span><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<h4><span style=\"text-decoration: underline;\">Dressing<\/span>:<\/h4>\n<ul>\n<li><em>\u2153 cup vegetable broth<\/em><\/li>\n<li><em>\u00bc cup red or white wine vinegar<\/em><\/li>\n<li><em>2 Tablespoons olive oil<\/em><\/li>\n<li><em>1 teaspoon sugar<\/em><\/li>\n<li><em>\u00bd teaspoon salt<\/em><\/li>\n<li><em>\u00bd teaspoon dried Italian seasoning<\/em><\/li>\n<li><em>\u00bc teaspoon freshly ground black pepper<\/em><\/li>\n<li><em>1 Tablespoon minced garlic<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Salad<\/span>:<\/h4>\n<ul>\n<li><em>4 cups finely chopped romaine lettuce<\/em><\/li>\n<li><em>2 cups finely chopped iceberg lettuce<\/em><\/li>\n<li><em>\u00bd cup finely chopped radicchio<\/em><\/li>\n<li><em>\u00bd cup thinly sliced Belgian endive (about 1 small head)<\/em><\/li>\n<li><em>1\u00bd cups finely chopped English cucumber<\/em><\/li>\n<li><em>\u00bd cup finely chopped celery<\/em><\/li>\n<li><em>1 cup finely shredded carrot<\/em><\/li>\n<li><em>1\u00be cups finely chopped red bell pepper<\/em><\/li>\n<li><em>1 cup diced seeded plum tomatoes (about 4 tomatoes)<\/em><\/li>\n<li><em>1 cup finely chopped red onion<\/em><\/li>\n<li><em>\u00bd cup thinly sliced green onions<\/em><\/li>\n<li><em>2 cups diced, cooked beets<\/em><\/li>\n<li><em>3 hard-cooked large eggs, finely chopped<\/em><\/li>\n<li><em>1 Tablespoon chopped fresh flat-leaf parsley (optional)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li><span style=\"text-decoration: underline;\">Dressing<\/span>: In a jar with a tight lid combine the broth, vinegar, olive oil, sugar, salt, Italian dressing, pepper and garlic. Cover and shake to combine.<\/li>\n<li>To prepare the salad, arrange the romaine in the bottom of a 2-quart glass bowl or trifle dish and top with iceberg.<\/li>\n<li>Layer radicchio, endive, cucumber, celery, carrot, bell pepper, tomato, red onion, and green onions evenly over lettuce. Drizzle with dressing.<\/li>\n<li>Cover and chill 4 hours or overnight.<\/li>\n<li>Arrange beets over green onions; top with eggs.<\/li>\n<li>Garnish with parsley, if desired.<\/li>\n<\/ol>\n<p><em>Modified from a recipe by Marcy Goldman, Cooking Light APRIL 2004<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Raspberry\u00a0Lettuce Salad (pareve)<\/strong><\/span><\/h3>\n<p>6 to 8 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1\u00bd cups Italian dressing<\/em><\/li>\n<li><em>2 cups fresh raspberries<\/em><\/li>\n<li><em>\u00bc cup sugar<\/em><\/li>\n<li><em>1 head red leaf lettuce, torn<\/em><\/li>\n<li><em>2 cups baby spinach<\/em><\/li>\n<li><em>1 head Bib lettuce, torn<\/em><\/li>\n<li><em>8 cans hearts of palm, drained, and sliced<\/em><\/li>\n<li><em>1 yellow bell pepper, diced<\/em><\/li>\n<li><em>\u00bd cup chopped pecans<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a blender or food processor combine the Italian dressing, 1 cup of the raspberries, and the sugar and blend until smooth.<\/li>\n<li>In a salad bowl combine the lettuce, hearts of palm, yellow pepper and the remaining raspberries.<\/li>\n<li>Drizzle half of the dressing over the salad. Toss to combine.<\/li>\n<li>Sprinkle the pecans over the top and serve.<\/li>\n<\/ol>\n<p><em>My file, source unknown<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Broccoli\u00a0Greens Salad (pareve)<\/strong><\/span><\/h3>\n<p>6 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 head romaine lettuce leaves, sliced into strips<\/em><\/li>\n<li><em>1 head red leaf or iceberg lettuce, sliced into strips<\/em><\/li>\n<li><em>1 bag frozen broccoli, defrosted<\/em><\/li>\n<li><em>2 avocados, sliced<\/em><\/li>\n<li><em>\u00bd cup sliced black olives<\/em><\/li>\n<li><em>\u00bd cup toasted pistachios<\/em><\/li>\n<li><em>3 Tablespoons balsamic vinegar<\/em><\/li>\n<li><em>3 Tablespoons olive oil<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a bowl, combine the broccoli, olives, lettuce, and pistachios with the vinegar and olive oil. Mix to combine.<\/li>\n<li>Add the avocado and gently mix to combine.<\/li>\n<\/ol>\n<p><em>Serve topped with the feta and add a pinch of salt if needed. <\/em><\/p>\n<p><em>You can use any remaining vinaigrette to drizzle over all sorts of vegetables, frittatas, breads, savory tarts, and the like.<\/em><\/p>\n<p><em>Modified from\u00a0<a href=\"http:\/\/yummly.com\/\" target=\"_blank\">yummly.com<\/a><\/em><\/p>\n<hr \/>\n<p><em>\u00a9 Eileen Goltz greens 14a<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Salad is a big part of Pesach and I guess you could call me a lettuce peasant.\u00a0 I like iceberg. I know- all you salad greens snobs are now rolling your eyes and thinking \u201cseriously, this woman has a culinary degree and she likes iceberg lettuce?!\u201d How 1950s. Well let me tell you, growing up<\/p>\n","protected":false},"author":53,"featured_media":35213,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-35079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Salad - OU Life<\/title>\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\/salad\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salad - OU Life\" \/>\n<meta property=\"og:description\" content=\"Salad is a big part of Pesach and I guess you could call me a lettuce peasant.\u00a0 I like iceberg. 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