Tuesday, August 3, 2010

Time To Modernize The Passover Salad Stateside

Passover Moves To 2010 In The Meal Department

1 -2 bags of romaine lettuce, washed, & trimmed, cut into to fork size pieces
1 large English Cucumber (or 5-6 Persian baby cucumbers)
1-2 bell peppers (any color except green)
6-8 green onions
2 Sliced Plum tomatoes or more depending on their size
1 TBSP Oregano
1 TSP Fresh Ground Black Pepper
1 TBSP Dried Cranberries
1 Cored and Diced Granny Smith Apple with skin removed
Extra virgin olive oil & apple cider vinegar or wine vinegar made from kosher wines, enough to be well blended when mixing salad.
Add in Splenda to offset extreme tartness of Apple Cider Vinegar

Cut cucumbers into quarters, and then dice. Stem and seed peppers, and cut into strips and then dice. Clean and trim green onions. Cut into ½ inch pieces, using both white and tender green parts. Wash, slice, seed and add tomatoes, Peel, core, & dice Granny Smith Green Apples. 

Add lettuce to bowl, add all other items to bowl. Sprinkle Oregano over salad items, Sprinkle Fresh Ground Black Pepper Over Salad

Drizzle Extra Virgin olive oil and vinegar of your choice over salad and mix gently to blend

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