Shabbat Salad

Shabbat Salad requires around 40 minutes from start to finish. For $2.14 per serving, you get a salad that serves 4. One serving contains 330 calories, 15g of protein, and 18g of fat. This recipe from What Jew Wannan Eat requires salt and pepper, red potatoes, red wine vinegar, and garlic. It is a good option if you're following a dairy free diet. This recipe is liked by 300 foodies and cooks. Overall, this recipe earns a great spoonacular score of 98%. Try Roasted Shabbat Chicken with Spring Vegetables, Shabbat Dinner: Hummus, Pita Bread and Schug, and kachumber salad or kuchumber salad – indian vegetable salad for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 bunch asparagus (about 16 pieces), washed, dried and with the tough ends trimmed

4 cups baby arugula

½ cup julienne carrots

2 cups stale challah bread, cut into 1 inch cubes

1 teaspoon Dijon mustard

¼ cup dried cranberries

1 clove garlic, minced

2 garlic cloves, minced

Juice from ½ lemon

Olive oil for drizzling

2 cups red potatoes, washed, dried and quartered

2 Tablespoons red wine vinegar

Salt and pepper

1 cup chicken, shredded

Equipment:

oven

whisk

Cooking instruction summary:

First, pre-heat the oven to 400 degrees F and break off the tough ends of the asparagus and quarter the red potatoes. Drizzle with olive oil, salt and pepper and roast for 25 minutes until tender.While those are roasting, make your croutons! Cut challah bread into 1 inch cubes and drizzle with olive oil, salt, pepper and minced garlic. Roast for 10 minutes or until lightly browned.Then make the dressing! Whisk together red wine vinegar, minced garlic, Dijon mustard, lemon juice and then slowly drizzle in olive oil while whisking. Season with salt and pepper to taste. Dress arugula in ¾ of the dressing and then top with roasted potatoes and asparagus, shredded chicken, julienne carrots, dried cranberries and challah croutons and then drizzle with remaining croutons.

 

Step by step:


1. First, pre-heat the oven to 400 degrees F and break off the tough ends of the asparagus and quarter the red potatoes.

2. Drizzle with olive oil, salt and pepper and roast for 25 minutes until tender.While those are roasting, make your croutons!

3. Cut challah bread into 1 inch cubes and drizzle with olive oil, salt, pepper and minced garlic. Roast for 10 minutes or until lightly browned.Then make the dressing!

4. Whisk together red wine vinegar, minced garlic, Dijon mustard, lemon juice and then slowly drizzle in olive oil while whisking. Season with salt and pepper to taste. Dress arugula in ¾ of the dressing and then top with roasted potatoes and asparagus, shredded chicken, julienne carrots, dried cranberries and challah croutons and then drizzle with remaining croutons.


Nutrition Information:

Quickview
611k Calories
24g Protein
23g Total Fat
76g Carbs
56% Health Score
Limit These
Calories
611k
31%

Fat
23g
37%

  Saturated Fat
4g
28%

Carbohydrates
76g
25%

  Sugar
10g
12%

Cholesterol
86mg
29%

Sodium
710mg
31%

Get Enough Of These
Protein
24g
48%

Vitamin A
4265IU
85%

Vitamin K
81µg
78%

Selenium
47µg
68%

Folate
214µg
54%

Vitamin B3
10mg
52%

Vitamin B1
0.76mg
51%

Manganese
0.98mg
49%

Vitamin B2
0.77mg
45%

Iron
7mg
40%

Phosphorus
296mg
30%

Fiber
7g
28%

Vitamin E
3mg
26%

Copper
0.51mg
26%

Vitamin B6
0.46mg
23%

Potassium
759mg
22%

Vitamin C
15mg
19%

Calcium
188mg
19%

Magnesium
67mg
17%

Zinc
2mg
16%

Vitamin B5
1mg
13%

Vitamin B12
0.22µg
4%

Vitamin D
0.47µg
3%

covered percent of daily need
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Food Trivia

During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

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Chuck Norris doesn't go fishing when he's hungry. He just chooses a lake to be soup.

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