OVERNIGHT POTATO KUGEL (From Mishpacha's Family First Magazine)-Rachel Weiss

Here's an AWESOME potato kugel recipe. I'm converting half the Jewish world with this one...

(Somehow, everyone has a different definition of what a salad is, after all-potatoes are a vegetable at the end of the day!)

5 lbs (2 1/4 kilos) potatoes, peeled

1 large onion

8 eggs

1 C oil

1/2 C boiling water

1 1/2 T salt

1/8 t black pepper

Preheat oven to 350 degrees F (180 C)

Grate potatoes and onion (by hand with grater is best!)

Mix in eggs, oil, and boiling water. Then add salt and pepper

Transfer potato mixture into a 9x13 pan. Bake for 2 hours uncovered.

After 2 hours, take kugel out and cover tightly with 3 layers of tinfoil.

Put a roaster pan filled with water on the bottom rack of the oven, and place the kugel on the rack above it directly over the water.

Lower the oven temperature to 220 degrees (or 100 C) and bake 8 hours or overnight.

Enjoy!

POPPY STRAWBERRY SALAD-Yehudis Edelstein

This salad is really interesting but everyone who eats it always comments how sweet and good it is!

2 bags Romaine lettuce

bunch of sliced strawberries

1 C sugar

1 C slivered almonds

Melt sugar in a small frying pan and mix in the almonds, mix constantly. When done, spread mixture out on a cookie sheet thinly and when it cools, break into small pieces to toss with lettuce and strawberries

1/3 C sugar

1/4 C red wine vinegar

1 t poppy seeds

1/8 C pareve milk

2 t raspberry jam

1 C mayo

Mix dressing and pour over vegetables. Enjoy!!!!

CORN SALAD- Yehudis Edelstein

Great as a side with the first course of fish and dips on Shabbos. So easy to prepare and it's always finished. Also, if you plan on serving it for Shabbos, it should be made Wednesday night so it can marinate- that is one less thing to do on Thursday night!

2 cans of corn

1 red onion, diced

1 red pepper, diced

handful of peas

1/3 C vinegar

1/4 C oil

1 t salt

1/2 C sugar

Mix dressing, pour over vegetables, and marinate!

FLATBREAD SALAD- Racheli Daniel

Red cabbage-cut up (I leave out)

Romaine lettuce (can't imagine it working well with iceberg)

Grape tomatoes (slice in half)

Purple onion

Everything flatbreads (I've used pizza flavored in a pinch)

Dressing:

2 cloves garlic (2 tsp of fridge version-crushed garlic)

1/2 t lemon juice

1/4 t salt

1/4 t black pepper

1/4 t mustard

3/4 C oil (make it 1/2)

1/2 C mayo

2 T sugar

3/4 T soy sauce (a bit less)

I know- lots of little ingredients to the dressing but it's good! MIX really well-shake it up in a container, dress the veggies and crinkle on the flatbreads-yes, the whole box, it's more an ingredient than a crunchy add-on. It's always a hit and rarely left over. Bon appetit!

TOSSED SALAD-Geulah Kadosh

There's nothing very unique about this salad, it just happens to be a great flavor combination and very easy to prepare!

1 bag of romaine lettuce

1/2 Can of corn niblets (or more, depending on your preference)

2 Plum tomatoes diced, or box of grape tomatoes halved

1 red pepper

Snow peas, cut into 1/2s or 1/3s

Craisins

This salad is very open ended, add as much or little of the ingredients as you like.

I serve it with a Caesar dressing.

It also works well with sliced, or cubed mexican turkey added in.

Enjoy!

FINESTONE FAMILY SPECIAL LONDON BROIL-Aliza Scherer

The yummmmmmmmmiest meat salad (great for Shabbos day, Yom Tov, Sheva Brachos appetizer...) or any other time, and hte dressing is soooo delicious you can use it on any salad

Marinate london broil in:

1/3 C soy sauce

1/3 C honey

1/3 C pineapple juice

1 garlic

1 t ginger

Or if you don't have time you can marinate it in a mixture of duck sauce and Mikee's sesame teriyaki sauce (also delicious)

Then broil each side about 15-20 minutes. Baste, and save some sauce to store meat

Salad:

2 bags euro or romaine salad bags

1 red onion

1 can mandarin oranges

1/2 C toasted almonds

For the salad you can really do anything- this is what the recipe calls for but i do- lettuce, red onion, cherry tomatoes in half, craisins, almonds...you can do anything, cuz the main part is the meat and dressing.

Dressing:

1 C olive oil

3/4 C sugar

1/3 C apple cider vinegar

1 t salt

1 t dry mustard

Now here is the special secret ingredient- you take a small chunk of onion, I like to do red onion cuz it gives the dressing a nice color, and you then blend it together (hand blender) until everything is combined and the onion is completely pureed. The onion makes the dressing creamy and surprisingly sweet!

Mix salad ingredients and sliced meat, and toss with dressing.

ENJOY!

PURPLE CABBAGE SALAD- Adina Miller

1 purple cabbage bag

1 red pepper

1 yellow pepper

pecans

croutons (the yellow soup mandel ones)

Dressing:

3 T vinegar

3 T sugar

3 T ketchup

1/3 t salt

1/8 t paprika

1/2 t mustard

1/3+1 T oil

AVOCADO-MANGO SALAD- Adina Miller

1 mango

1 avocado

1 red pepper

1 red onion

1 salad bag

pecan nuts (optional)

Dressing:

1/4 C mango

1/4 C olive oil

1/4 C honey or sugar (or you can do 1/8 cup of each)

1 T mustard

2 t vinegar

BARBECUED CHICKEN SALAD- Aviva Sebag

Here's a delicious salad recipe from the cookbook "Crowning Elegance" page 99. It takes a little more work than your typical salad, but it's well worth it!

4 chicken breasts

1/2 C barbecue sauce

2 T canola oil, divided

1/2 lb corned beef, pastrami, or beef fry

2 medium cloves garlic, chopped

1/4 C apple cider vinegar

1 T teriyaki sauce

1/2 t hot pepper sauce

2 T sugar

1/2 t black pepper

16 ounces mixed salad greens

Baste chicken with the barbecue sauce and grill or broil

Heat 1 T of the oil. Add the corned beef and cook, stirring until browned and crispy (don't let it burn!) Remove the meat and crumble while still hot. (Chill meat in fridge.)

Add the rest of the oil into the same pan and then add the garlic, stir for 30 seconds. Add the vinegar, teriyaki, hot pepper sauce and sugar. Stir. Bring to a boil. Lower heat and simmer for 5 minutes stirring occasionally. Add salt and pepper. Remove from heat and cool.

Slice chicken in 1/2 inch strips. Toss chicken, lettuce, corned beef with the dressing. Can be eaten room temperature or cold. Enjoy!

GRAPE TOMATO SALAD- Miriam Tropper

This recipe is from the Roosevelt Yeshiva Pesach cookbook- it got rave reviews and is incredibly easy so we use it all year round

2 Boxes grape tomatoes, cut in half

Dressing:

1/3 C oil

2 Cloves crushed garlic

2 T chopped fresh basil

2 T chopped fresh parsley

1 t salt (or to taste)

black pepper to taste

You can modify- more/less herbs, less oils, and I once used fresh oregano (with yummy results)- it's a little stronger than basil, though. You can use frozen herbs, but it's not nearly as good.

ASPARAGUS, GREEN BEAN, AND HEARTS OF PALM SALAD- Elisheva Bier

This is an amazing salad recipe from Martha Stewart. It's a little bit of a patchka, but it's really good!

1/4 C white-wine vinegar

1/4 C vegetable oil

3 T sugar

2 t chopped fresh dill leaves

Coarse salt and freshly ground black pepper

3 medium cucumbers, peeled, seeded, and sliced crosswise

1 small onion, thinly sliced

1 1/2 pounds asparagus, trimmed, and cut into 1/2 inch pieces

1/2 pound green beans, trimmed and cut into 1/2 inch pieces

1 (7 or 8 ounce) can hearts of palm, rinsed, drained, and cut into 1/2-inch pieces

2 medium vine-ripened tomatoes, seeded and cut into 1/2 inch pieces

1/2 small head iceberg lettuce, thinly sliced

1. In a large bowl, whisk together vinegar, oil, sugar, and dill. Add cucumbers and onion, season with salt and pepper, and toss until well combined; set aside

2. Fill a large pot with water and bring to a boil. Add salt and return water to a boil. Prepare an ice-water bath; set aside. Place asparagus in boiling water; cook until just tender, 2 minutes. Using a slotted spoon, transfer asparagus to ice-water bath for 1 minute, remove and pat dry; transfer to cucumber mixture. Add beans to the boiling water, and cook until just tender, 3 minutes. Using a slotted spoon, transfer beans to the ice-water bath for 1 minute, remove and pat dry. Transfer beans to cucumber mixture along with hearts of palm, tomatoes, and lettuce. Season with salt and pepper; toss until well combined.

SOUR CREAM AND ONION CRACKER SALAD- Yehudis Lieberman

Lettuce

Some red cabbage

Cherry tomatoes

Scallions or red onion

"Nashnushim" crackers, flavored "Shamenet Batzel-sour cream and onion" (They are an Israeli company but I heard you can get them in America too. In case they can't be found, try replacing with another similar cracker, it's worth it because this is such a great salad. BTW, they are pareve)

Crunch the crackers on top and mix it with all the vegetables. Add dressing and toss

Salad Dressing (It's a drop better blended but not totally necessary)

3/4 C oil

1 T mayo (light is OK)

3 T sugar

1 t lemon juice

1 t salt

1 t soy sauce (may want a drop more)

1 t real mustard

2 t garlic powder

sprinkle of black pepper