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Salad Recipes

Salad Recipes



Pasta Feta Salad

1 lb. spiral or small shell pasta
1/2 lb. feta, crumbled
2 (10 oz.) pkg. frozen spinach
1 can black olives, drained
2 med. tomatoes, diced
1 tbsp. finely chopped mint
1/2 c. olive oil
2 tbsp. red wine vinegar
3 tbsp. fresh lemon juice
1 clove garlic, crushed
1 tsp. finely chopped oregano

Cook pasta according to package directions. Steam spinach in just the water that clings to it for a few minutes in a tightly covered saucepan.
Remove from heat after the spinach wilts. Toss the spinach with the pasta; top with tomatoes and olives. Combine remaining ingredients (except feta) for salad dressing and pour over the salad. Top with the crumbled feta cheese and serve.

Oriental Cole Slaw


4 1/2 tbsp. vinegar

3 tbsp. sugar

1/2 c. oil

Salt and pepper

Flavor packet from Top Ramen noodles (chicken flavor)



1 pkg. cole slaw mix

1/2 c. toasted almonds

1/2 c. green onions

3 tbsp. sesame seeds

1 pkg. dry Top Ramen noodles, crushed


This salad needs to be put together at the last minute to make sure that everything is crunchy. Toss the salad ingredients first and then toss with the dressing. Serve immediately.


Bok-choy salad:


1 head Bok-choy

½ cup Spring onions

½ cup Slivered/flaked almonds


Dressing :

2 tablespoons peanut butter

1 cup oil

1/2 cup vinegar

1/2 sugar

1 tablespoon soy sauce

Terra Chip Salad
1 head romaine lettuce
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 avocado, cubed
1 (6 ounce) package slivered almonds
1 (4 ounce) package pine nuts
1 (6 ounce) package terra chips
1/3 cup oil
1/3 cup red wine vinegar
1/4 cup sugar
3 tablespoons ketchup
2 tablespoons grated onions

Tear lettuce and combine with the peppers and avocado in a large bowl. Add almonds and pine nuts. Mix Oil, vinegar, sugar, ketchup and onion in bowl. To serve, add dressing, tossing to coat. Crumble 3/4 package chips and sprinkle on top.

Pomegranate Salad

1/3 cup vinegar
3/4 cup sugar
1 tsp. salt
1 tsp. dry mustard
1/2 small onion
1 cup vegetable oil
1 1/2 Tbsp. poppy seeds

SALAD (make fresh):
1 head lettuce torn to bite size
1 pomegranate, seeded
1 green apple, chopped
In a food processor, combine vinegar, sugar, salt, mustard and onion. Slowly add in oil. 
Pour dressing ingredients into a jar. Add poppy seeds and shake well. Store in the refrigerator
Combine lettuce, pomegranate seeds and apple pieces. Sprinkle some of the dressing on top,
 toss & serve.


Strawberry and Feta Salad

1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tbsp. balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint strawberries, sliced
1 cup crumbled feta cheese
In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. 
Remove from heat, and set aside. Whisk together the garlic, honey, Dijon mustard, raspberry 
vinegar, balsamic vinegar, brown sugar, and vegetable oil. In a large bowl, toss together the toasted 
almonds, romaine lettuce, strawberries, and feta cheese. Pour in dressing and toss.



Caesar Dressing

 1/2 tsp salt

1 c mayo

1 tsp soy sauce

1/2 c oil

1/4 c water

4 cloves garlic

1/4 tsp pepper

1 tsp sugar

1 tsp mustard

Pour on your favorite greens and top with croutons

Melon Soup
2 pounds ripe melon, peeled, seeded, and cut into chunks (about 1/2 large melon)
1/4 cup fresh mint leaves
3 tablespoons freshly-squeezed lime juice (more if needed)
1 tablespoon honey
Salt to taste
Optional garnishes: fresh mint sprigs, thin lime slices.
Process the ingredients in batches in a blender or food processor until smooth. Cover and chill at least 
1 hour. Taste, adding additional lime juice and salt if necessary. Serve in individual chilled bowls, 
garnished with lime slices and mint sprigs, if desired.

Zuchini Soup
4 medium zucchini, peeled, sliced into 1/2-inch rounds
4 cups chicken broth, pareve
1 bunch fresh basil
1/2 cup cottage cheese
1/4 walnuts, chopped
salt and pepper, to taste
Place chicken broth in a medium pot and bring to a boil. Add the zucchini and cook until soft. Strain 
the liquid into another container and set aside. Into a blender add the zucchini, basil, cottage cheese, 
walnuts, and about half of the reserved chicken broth. Puree until smooth.
Add the remaining chicken broth a little at a time until desired consistency. Add salt and pepper to 
your personal taste. Transfer to a container and refrigerate until well chilled or overnight.