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

Equipments:

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.


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