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Need a delicious salad for purim seuda



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sirel




 
 
    
 

Post Wed, Feb 21 2018, 11:35 am
I'm bringing salad for our joint purim seuda with friends.
About 20 adults, 15 kids.

Any ideas? including amounts?


1) I like doing the baked sweet potato I see in salads lately, so if it has that it's a plus
2) prefer no cabbage
3) no nuts or sesame or peanuts bc of allergies
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Jewishfoodie




 
 
    
 

Post Wed, Feb 21 2018, 2:00 pm
Try a hot and cold salad with garlic avocado dressing.

You dice 3 color peppers into small squares, red onion, and some dry euro salad.

You fry or bake fresh mushrooms, half rings of eggplant and thin squares of sweet potato. Season lightly with salt and pepper.

Lay it on a plate in the following order:

Lettuce, colorful peppers/red onion, grilled veggies.

The dressing is:

With immersion blender, add fresh avocadoes, 2 Tablespoons mayo, fresh cloves of garlic, salt and pepper to taste. ETA: Add lemon juice so that the avocado stays nice and green all night please. But taste it so it's not too sour.

The dressing will be light green.

Drizzle it over salad

It is truly a crowd pleaser.

A friend of mine adds shredded Pastrami and she claims it's even better that way!

Thanks, Bizzydizzymommy!


Last edited by Jewishfoodie on Thu, Feb 22 2018, 8:36 am; edited 3 times in total
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Stars




 
 
    
 

Post Wed, Feb 21 2018, 4:00 pm
That sounds so good jewishfoodie!
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thunderstorm




 
 
    
 

Post Wed, Feb 21 2018, 4:01 pm
Stars wrote:
That sounds so good jewishfoodie!
and so fancy too!
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cbg




 
 
    
 

Post Wed, Feb 21 2018, 5:42 pm
Jewish Foodie super yum

Theres a salad that was sweet potato black bean cilantro and lime juice.
I'll see if I find the link.
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thunderstorm




 
 
    
 

Post Wed, Feb 21 2018, 5:46 pm
Jewishfoodie wrote:
Try a hot and cold salad with garlic avocado dressing.

You dice 3 color peppers into small squares, red onion, and some dry euro salad.

You fry or bake fresh mushrooms, half rings of eggplant and thin squares of sweet potato. Season lightly with salt and pepper.


Lay it on a plate in the following order:

Lettuce, colorful peppers/red onion, grilled veggies.

The dressing is:

With immersion blender, add fresh avocado's, fresh cloves of garlic, salt and pepper to taste.

The dressing will be light green.

Drizzle it over salad
[b]
Is there no liquid at all in the dressing ? Not even lemon juice? Wouldn't the consistency be quite thick otherwise?
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cbg




 
 
    
 

Post Wed, Feb 21 2018, 5:49 pm
Here you go

https://m.youtube.com/watch?v=RglE5OECDJo
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Jewishfoodie




 
 
    
 

Post Wed, Feb 21 2018, 5:56 pm
Bizzydizzymommy wrote:
[b]
Is there no liquid at all in the dressing ? Not even lemon juice? Wouldn't the consistency be quite thick otherwise?


People like to add lemon juice to avocado so the color won't change. It turns brown if it sits around. So definitely add lemon juice if you're making it for hours later. Thank so much for reminding me. I'm on Purim seuda mode. For every 3 things I remember, I forget 2...my bad. I will go back and edit so people don't get confused.

The dressing is thick and creamy either way.
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Jewishfoodie




 
 
    
 

Post Wed, Feb 21 2018, 6:00 pm
cbg wrote:
Here you go

https://m.youtube.com/watch?v=RglE5OECDJo


Thanks! Looks yummy!
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sirel




 
 
    
 

Post Thu, Feb 22 2018, 12:08 am
Thank you! I think I'll try it this shabbos and see how it comes out.
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Teomima




 
 
    
 

Post Thu, Feb 22 2018, 7:14 am
This is a really delicious salad made with sweet potatoes:
http://www.exclusivelyfood.com.....l?m=1
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Rutabaga




 
 
    
 

Post Thu, Feb 22 2018, 8:32 am
Here are a couple of crowd pleasers, but you'd obviously have to increase the quantities for the seuda.

Honey balsamic mushroom salad:

2 cups assorted mushrooms, sliced
3 cloves garlic, minced
4 Tblsp balsamic vinegar
3 Tblsp honey
S&P
2 Tblsp soy sauce
Baby spinach
Cherry tomatoes

Saute mushrooms on HIGH with a little oil until liquid is reduced. Add garlic and cook 1 more minute. Remove from heat and stir in the honey, vinegar, soy sauce and S&P. Mix well. Serve over spinach and tomatoes.



Roasted veggie salad:

Slice red onion, zucchini, sweet potato, mushrooms, and/or whatever veggies you like. Spread them out on a cookie sheet, spray with PAM and lightly season with salt and pepper. Roast them until cooked through but not overdone. When cool, cut into bite size pieces.

Dressing:

2 Tblsp lemon juice
1 Tblsp vinegar
1 tsp salt
1 Tblsp sugar
pepper to taste
2 cloves garlic, minced
2-3 Tblsp oil

Dressing is best made a little ahead so the flavors can combine well. Taste before using and adjust if needed.

Toss everything together with salad greens just before serving
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Jewishfoodie




 
 
    
 

Post Thu, Feb 22 2018, 8:41 am
Bizzydizzymommy wrote:
[b]
Is there no liquid at all in the dressing ? Not even lemon juice? Wouldn't the consistency be quite thick otherwise?


I made it last night and I added 2 Tablespoons mayo to the avocado dressing (and lemon juice) and it was not as thick, but it was super creamy anddelicious. I know it's a horror adding a bad fat to a healthy fat but I suggest that you look away from the calories because it's truly a fabulous combination.

Besides, my pickier guests just took less dressing because of the added fat.. It's still yum.

On Purim I will try the pastrami idea.
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ra_mom




 
 
    
 

Post Thu, Feb 22 2018, 12:31 pm
This is a great salad with avocado dressing. Full of fat but delicious. We usually serve it parve without cheese.
http://www.imamother.com/forum.....17587
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observer




 
 
    
 

Post Thu, Feb 22 2018, 1:37 pm
Jewishfoodie wrote:
Try a hot and cold salad with garlic avocado dressing.

You dice 3 color peppers into small squares, red onion, and some dry euro salad.

You fry or bake fresh mushrooms, half rings of eggplant and thin squares of sweet potato. Season lightly with salt and pepper.

Lay it on a plate in the following order:

Lettuce, colorful peppers/red onion, grilled veggies.

The dressing is:

With immersion blender, add fresh avocadoes, 2 Tablespoons mayo, fresh cloves of garlic, salt and pepper to taste. ETA: Add lemon juice so that the avocado stays nice and green all night please. But taste it so it's not too sour.

The dressing will be light green.

Drizzle it over salad

It is truly a crowd pleaser.

A friend of mine adds shredded Pastrami and she claims it's even better that way!

Thanks, Bizzydizzymommy!


Sounds Yumm!

How many avocadoes do you use in the dressing?
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Jewishfoodie




 
 
    
 

Post Thu, Feb 22 2018, 1:48 pm
observer wrote:
Sounds Yumm!

How many avocadoes do you use in the dressing?


Because I usually make the salad for a minimum of 15 people, I use 3 avocados. People love the dresssin so they take a lot.

But I add more garlic depending on who's eating it. My immediate family prefers a lot of garlic. Others, a bit less.

And if Ur not serving it right away, do add the lemon juice.

And if you don't care about a few extra calories, the mayo makes it much creamier.

Its not so much a "healthy" salad per se...

But it's yummy Wink
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elisheva25




 
 
    
 

Post Thu, Feb 22 2018, 6:18 pm
Op,
It says dry euro in the recipe what is that ?
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Jewishfoodie




 
 
    
 

Post Thu, Feb 22 2018, 6:49 pm
elisheva25 wrote:
Op,
It says dry euro in the recipe what is that ?


There's a lettuce bag that has a mix of lettuce called "euro".. It has purple cabbage pieces too if I'm not mistaken.

Obviously, any lettuce would work but this one is more colorful. I tried it with so many different lettuces, all delicious. I even did spring mix and baby spinach.

The only one I did not like and did not get good feedback from was kale. It was way to hard to chew and enjoy for my people.
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Woman of Valor




 
 
    
 

Post Thu, Feb 22 2018, 8:26 pm
What about quinoa salad with mango and avocado
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