The main part of my shabbos/yom tov meal is usually the salads. Most of my salads are spicy, as that is the taste my dh and I prefer.
Would I be able to serve the same salads or do I have to omit some/all? Would love some help on this subject as well as some ideas of ideal Rosh Hashana salads without fruits
Some of the salads I usually make are:
salade cuite - it's a spicy tomato dip
morrocan carrot salad-spicy
roasted pepper salad
cabbage salad - contains vinegar, but also sugar (does that balance it out)
potato salad - contains vinegar and pickles, so has a sour taste.
Chanie, this may not be exactly what you want ( maybe you can adjust it) but I t ought it sounded intresting to share.
SIMANIM SALAD ( thanks to Evening with Friends in Montreal)
this salad incopartes the simanim and is a great conversation starter. serves 16 as an apetizer on individual plates.
1 Large head lettuce shredded.
1 bag baby spinach
1/2 cup shredded carrots
seeds of 1/2 pomegranate
1/2 a golden delicous apple cut I small chunks ( with peel)
1/2 a Red delicous apple cut into small chunks ( with peel)
1/4 cup chopped dates
1/4 cup oil
2 tsp leamon juice
1 tsp minced scallion
2 tsp honey
1 tsp mustard
1/2 tsp salt
1/4 tsp garlic
pinch of cayenne pepper
actually, the real dressing called for vinegar too. one shabbos I was out of vinegar and already made the rest of the dressing so I decided just to try it out like that. it came out even better without the vinegar so I keep it that way now.