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Tag Archives: salads

Fruited Spinach Salad

This is so colorful and healthy!
Serves 6–8



8 romaine lettuce leaves
2 lbs. / 1 kilo / an entire box of fresh spinach, washed and spun dry
1 can mandarin oranges
3 large green apples, chopped
1/2 cup craisins
1 cup fresh pomegranate seeds
3 kiwis, sliced into circles


Arrange the salad in the bowl as follows:

Tear or cut up the romaine lettuce leaves and toss them together with the spinach leaves. Arrange the mandarin oranges, apples, craisins, and pomegranate seeds all over; toss this together lightly by hand so it looks nice. Drizzle the dressing all over. Arrange the kiwi slices decoratively on top and serve.

Citrus Mayonnaise Dressing:

1 cup light mayonnaise
1/2 cup orange juice concentrate or fresh orange juice with pulp
1/4 cup freshly squeezed lemon juice

Mix the mayonnaise together with the juices until it can be poured or drizzled and serve.

Variation: Substitute the following fruit combo instead of what is listed above:

5 ripe pears, cubed
4 peach halves, canned or fresh, cubed
2 bananas, sliced, with a bit of lemon juice added to them so they won’t turn brown
1/2 cup toasted almonds, crushed

To Your Health – With a Great Salad

Sometimes we get overwhelmed by all the constant talk about healthy foods, eating enough of them, finding the time to change our diets and include more of the important foods…Well, here’s a great salad that is nutritious, wholesome, tasty and best of all, beautiful & easy to serve.

Roasted Beet Salad with Greens

Serves 6


1 large onion, sliced into quarters or half-rings
1-2 leeks, sliced
1 each red, orange, and yellow peppers, sliced
6 medium sized beets, peeled and chunked
1 fennel, chunked, optional
1/4 teaspoon pepper
2 teaspoons garlic powder
1-2 tablespoons olive oil
1/2 cup of semi-dry white wine
6 cups any mix of greens
1 red onion, sliced into half rings


Prepare the onion, leeks, pepper, beets and fennel and cut them as directed. Put them all in a bowl and toss them together with the pepper, garlic powder and olive oil.
Preheat the oven to 375°F / 190-200°C.

Layer the vegetable mix into a lined baking pan. Pour the wine over all. Bake this until the beets are softened, about 45 minutes. If the vegetables start to dry out, add in a bit more wine and stir. Remove from the oven and let it cool. Place it in a plastic container with a lid to refrigerate until serving.

To serve, toss together the greens and the red onion. Divide the greens among the six salad plates; spoon the roasted beet mix on each plate. This does not need additional salad dressing as it is quite tasty and healthy as is. If you really, positively feel you must add more dressing, then you can choose to drizzle a bit of olive oil and fresh lemon juice on each plate, along with a small pinch of real sea salt – but the salad really does taste wonderful as is. We had nothing left of this one just as soon as the photos were done…
Enjoy – to your good health!

Mandarin Orange Beet Salad

Beets keep well for longer periods of time, are full of healthy vitamins, and have so many varied uses. Instead of just average borscht or chrein, why not try something new this year?



You can freeze cooked beets and when they are defrosted, they are just as good as the day they were cooked. This is a GREAT time saver. I buy a lot of beets at one time, and then peel, check and boil them all on the same day. After they are cooled, since they shred and/or chop nicest when they are cold, I cut/shred/slice them into whatever form I want to store away. Then I pack them into disposable plastic containers, label what they will be for, and freeze them. This saves tons of time during the holiday, and also saves me some valuable fridge space. Plus, I do not have to worry about the beets going bad in the fridge, nor wilting or going moldy in storage before they are even cooked.

I really enjoy this particular salad, and surprisingly, so do my kids. If you need to cut down on sugar intake, you can cut the sugar here to 2 Tablespoons and still maintain its flavor from just the fruits in the salad. The taste is outstanding, and the presentation is so pretty with the vivid splash of colors against each other…

Mandarin Orange Beet Salad

This ratio makes enough for 4 people


2- 2 1/2 cups cooked and shredded beets, which is about 3 medium sized beets
1/4 cup sugar
1/4 tsp. salt
1 tsp. fresh lemon juice or vinegar
1/4 cup juice from what the beets were cooked in; (or just use the mandarin orange juice below, if you threw out the beet juices by accident)
1/4 cup almond slices
6 dried apricots, diced
1/3 cup white raisins, optional
1 can mandarin orange pieces, juice included
1/4 -1/2 cup pine nuts for garnishing, optional (this depends if you can find it in your area with a Pesachdik hechsher)


Mix together the beets, sugar, salt, and juice and water. Refrigerate until serving. Right before serving, add in almond slices, diced apricots, and white raisins, tossing just a bit. Decorate with the mandarin orange slices arranged nicely on top, along with the pine nuts and serve.

Stewed Red Cabbage & Raisin Salad

Good as a Rosh Hashana side dish…

Serves 6 -8


1 large head red cabbage, shredded
1/2 head of a small green cabbage, shredded
1/4 cup water
2 large onions, diced
2 large green apples, chopped
2 Tablespoons oil
1/2 cup dark raisins
1 Tablespoon dark brown sugar
1 Tablespoon lemon juice *


*Note: Rosh Hashana time many people follow the minhag/custom not to eat sharp or tart foods. I left this in the recipe anyhow as it adds to its flavor but is not readily discernible and the recipe is still sweet.

Put the shredded cabbages into a pot, add the 1/4 cup water and bring it to a boil. Let it cook for 15 minutes and then turn it off. Remove it from the heat and drain it in a colander. The cabbage may turn sort of purple or blue.

Saute the onions in the oil for 5-8 minutes. Add in the apples during the last 3 minutes and toss to ensure that they will not burn. Add the cabbage back into the pot, together with the raisins, sugar and lemon juice. Mix it well, Cover the pot and let it simmer on a low heat for 30 minutes. Serves well hot or cold.

How Do You Keep Your Greens Fresh?

It’s such a wonderful bracha that we can so easily obtain bug-free lettuce today. What was once an arduous job to wash, check and recheck every leaf is now something that can be done in just minutes with soap and water and a running faucet.

However, it can be very upsetting if, after you’ve spent the money to buy all those lettuces and have spent the time it takes to wash them properly, to find that just a day or two later, and often less than that, the lettuce is already wilted and starting to go bad. This can be especially frustrating in the hot weather when produce tends to wilt faster.

Here’s the method I use to preserve my greens and I find it works for any kind of salad greens and lettuces that come in whole heads or stalks. (This does not apply to already shredded greens, salads or cabbage that are sold in small bags. Those should be used within one or tops, two days of being purchased and opened.)

One implement I do feel is very important to have for the best lettuce results is a salad spinner. While I am not one that feels you should always be buying the latest household gadgets, this one is so indispensable for fresh lettuce users that you really can’t get the same results without it. That being said…

Fill the bowl of the salad spinner, or an ordinary large bowl with water and dishsoap. Twist off the base of the lettuce, being careful not to twist off the actual lettuce leaves. Separate the leaves and push them all down in the soapy water. Move them around a bit. When they are ready to be rinsed, do so one at a time so that you can be sure you removed all the sand and any possible surface bugs that may have been there. As you finish the rinsing, place the leaves in the strainer part of your salad spinner.

When all the leaves are rinsed thoroughly, put the salad spinner together and spin the leaves as much as possible.

To store the leaves you will need a dry and clean kitchen towel, a roll of paper towels and a large freezer bag.

Lay the kitchen towel down in front of you. Put two squares of paper towels down on it. Put down a layer of already spinned-out lettuce leaves. When there is no more room, put down two more squares of paper towels and then another layer of lettuce leaves. Keep doing this until you have no more leaves.

Now comes the fun part. Roll up your little pile of lettuce leaves and paper towels layers like a jelly roll, keeping it firm. Place this into the freezer bag. Press it a bit so you can get all the air out of it. Then twist it closed and clip it shut with a clothespin. Place it on one of the bottom shelves of the refrigerator. If you place the lettuce too close to the top of your refrigerator or too near the motor it will cause it to freeze and ruin the leaves.

When you remove some of the lettuce in order to make a salad, remember to re-roll it up and put it in the freezer bag, sans the air, until the next use.

You should see that your lettuces will last closer to a week this way, being fresh and nice all the time.

You can do the same for fresh parsley and dill. The difference is that for these kinds of greens, if you are not going to use the entire package right away, you should just place them directly into a freezer bag after you have spun them dry, without any paper towels. Then place them in a freezer bag and just freeze whatever you have not used up yet. Any time you want to make soup or your favorite chicken recipes that use these fresh greens, just break them off and drop some in. It works so well every single time!

Enjoy your greens throughout the summer!

Chrein Chicken Salad

Use up your leftover chicken in a unique and tasty way!
Serves 4


2 cups cooked chicken, cut into small chunks
1 hard boiled egg, cut into tiny pieces, optional
2 stalks celery, diced
1 scallion, diced
1 small carrot, peeled and shredded
4-6 tablespoons mayonnaise + 2 tablespoons chrein, mixed together
2 tablespoons olive oil
2 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1/4 cup crushed almonds, toasted first


In a large, dry skillet over medium heat, toast the almonds for 5-8 minutes until lightly browned. Turn off the heat.
Place the cut chicken pieces, egg, celery, scallion and shredded carrot into a large bowl. In another small bowl, mix together the “chreiyonnaise”, olive oil, lemon juice, salt, pepper, and garlic powder. Pour this over the chicken mixture and mix it together well, by hand.
Add in the toasted almonds and serve in scoops over a piece of lettuce, with a cherry tomato in its center.


Tangy Eggplant Salad

Such a good recipe, you will use it all year through…as I do!
Serves 6

tangy eggplant salad


2 medium onions, diced
3 cloves garlic, diced
1 green pepper, diced
1 large eggplant or 2 small ones, peeled and diced
1/4 cup olive oil
1 & 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
3 T. vinegar
2 T. sugar
3/4 cup tomato sauce


In a large, flat pan that has a lid, add in the onions and garlic, and the
olive oil and start to sautee until it starts to turn a clear, golden color,
about 10 minutes. Add the diced green pepper and cook it another 5 minutes,
stirring occasionally. Add in the diced eggplant and let it cook for another
10 minutes. Add in all the seasonings and the rest of the ingredients. Turn
the flame down to simmer, cover the pan and allow it to cook together for 45
minutes. The aroma this emits as it’s simmering together is incredible; your
entire family will want to know “what’s that yummy smell?” Turn off the
flame and allow it to cool for 10 minutes before transferring this salad to
plastic container. Refrigerate until use. I enjoy this one just as it is,
chunky and hearty looking.

During the rest of the year, It goes great with the challahs, along with some
olive oil and also chummous to dip with it. It lasts at least a week, often
longer, in the fridge and can be frozen as well if you want to make it in

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