Salad Recipes

We  love salads and are constantly surfing the web for new ideas and presentations. We experiment with non kosher recipes and try to make them kosher. Sometimes they taste delicious and sometimes they are not fit for human consumption.

We came across these 3 standards for your consideration for kosher meals.

Source: Kosherwoman at www.kosherwoman.com


1 lb Pasta (corkscrew)
1 lb Asparagus
2 T Dijon mustard
1 clove Garlic (minced)
1/4 C Lemon juice
1/4 C Extra-virgin olive oil
1 pt Tomatoes (cherry) (halved)
1/4 C Dill leaves (chopped)
1 C Peas (defrosted)
7 oz Feta cheese (crumbled)
Pepper to taste
1 Bring a 5 qt pot of salted water to a boil using high heat
2 Add the pasta & lower heat to medium cooking until al dente
3 Drain the pasta using a collander & then rinse the pasta allowing that water to drain
4 Bring another pot of salted water to boil using high heat
5 Add the asparagus & blanch until bright green (3 minutes)
6 Remove the asparagus from the water with a slotted spoon & immerse in ice water
7 Remove from cold water & dry with a paper towel under & on top of the asparagus
1 Trim the ends of the asparagus & cut into bite size pieces on the bias
2 Whisk together the mustard, garlic, lemon juice & olive oil in a small bowl
3 Season with salt & pepper to taste
4 Combine the asparagus & pasta in a large serving bowl
5 Add the tomatoes, dill, peas, feta & the mustard dressing
6 Toss the salad ingredients with 2 forks or tongs to coat the salad

1 lb Pasta (penne OR rottini OR spirals)
1 C Asparagus tips (fresh NOT frozen)
4 cloves Garlic (minced)
2 T Extra virgin olive oil (might need more)
1 bunch Basil (chopped)
Salt & pepper to taste
1 C Sun-dried tomatoes in oil
Non-stick cooking spray
1 Cook pasta according to directions & drain
2 Spray a large saute pan with non-stick cooking spray
3 Saute asparagus tips in garlic, olive oil & sprinkly salt & pepper to taste
4 Add asparagus & basil to the pasta & then mix in the sun-dried tomatores
5 Check seasoning & add to your taste
6 Refrigerate for 1 hour or longer before serving

8 oz 8 ounces spiral pasta (about 4 cups)
Kosher salt
1 Zucchini (small)
1 1/2 C Cherry tomatoes (cut in 1/2)
Mozarella cheese (low fat) (shredded)
1/4 C Pine nuts (toasted) OR slivered almonds (toasted)
1/2 C Basil (fresh) (thinly sliced)
Freshly ground pepper
1 clove Garlic
1/2 C Cherry tomatoes (preferably mixed colors)
3 T Red wine vinegar
1/4 C Basil (fresh)
1/3 C Extra-virgin olive oil
Kosher salt & pepper
1 Boil 2 cups water in a small pot
2 Add the garlic & cook for 2 minutes
3 Remove the garlic & place in a blender with the cherry tomatoes, vinegar & basil
4 Add the olive oil in a slow steady stream & blend until smooth
5 Add salt & pepper
1 Fill a 5 qt pot 3/4’s full with water & a dash of salt
2 When the water boils add the pasta & cook until ala dente (2 minutes less than the label directs)
3 Drain & rinse the pasta under cool water
4 Transfer the pasta to a bowl & toss with dressing
5 Shave the zucchini with a vegetable peeler or a mandoline & add to the pasta
6 Add the tomatoes, cheese, pine nuts & basil and toss.
7 Season with salt and pepper
8 Serve immediately or refrigerate, covered, up to 6 hours
Copyright © 2009 – 2013 KosherWoman

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