From Bitayavon Magazine. This Turkish salad takes on a new flavor profile by adding celery to the recipe which makes this already crunchy dip even more irresistible. Ingredients: 2 teaspoons oil 1 large onion, diced and divided in half 1 large red pepper, diced and divided in half 3 stalks celery, diced and divided in half 2 cloves garlic 2 medium... Read more

Another recipe from Bitayavon Magazine. This appealing salad utilizes green beans, mango, basil, and cucumber (all summer produce) in a creative way that will wow your palate. The dressing is great as a marinade for fish and chicken and as a dipping sauce.   Ingredients: 1 pound green beans 2 mangoes, cubed or 3 peaches, cubed 1/2 cup pine nuts 3/4... Read more

Thanks to Michelle Brodman of Southfield, Michigan for sharing this recipe ! Ingredients: 2 cans black beans, rinsed 1 can chick pea, rinsed 1 small red onion, chopped 1 large red pepper, diced 2 large avocados, diced dressing- 1/4 cup fresh lime juice 1/4 cup olive oil 1 clove garlic, diced 1 teaspoon sugar pepper to taste 1/8 teaspoon cayenne pepper Directions: 1.... Read more

Thanks to Shifra Klein of Bitayavon Magazine for sharing this recipe. The secret to this amazing salad is the truffle oil vinaigrette which is pretty simple to make. The combination of the sweet beets, creamy goat cheese, bitter arugula and toasted pine nuts make for a truly gourmet salad. Note: Truffle oil can be found in specialty gourmet stores... Read more

Salty feta, sweet watermelon, refreshing cucumbers, savory parsley, nutty bulgur. Could you ask for anything more?? Ingredients: 1 cup quick-cooking (fine) bulgur wheat 2 tablespoons red wine vinegar 2 tablespoons fresh lemon juice Salt and pepper 2 tablespoons extra-virgin olive oil 1 1/2 cups finely chopped flat-leaf parsley 8 oz. peeled watermelon,... Read more

Every wonder what to cook when you’re expecting 200 college students for Shabbos dinner? Sarah Korn, Shlucha of Chabad Serving NYU, has compiled her recipes into a cookbook featuring themed Shabbos dinner menus such as Italian, Szechwan, Kentucky-Fried, and Mexican. The cookbook will be available through Sarah’s website nyujews.com at... Read more

Thanks to Gil Marks, author of Encyclopedia of Jewish Food for sharing this recipe! Watermelon has long been ubiquitous at Israeli beaches and picnics. It is a popular flavor for popsicles and ices. The more recent pairing of cubes of salty Bulgarian feta cheese with sweet watermelon, a duo now popular as beach fare as well as at upscale cafes, is possibly... Read more

Thanks to Lea Gould of Monsey, NY for sharing this recipe! Ingredients: 1 bag shredded red cabbage 1 shredded carrot 1/2 cup crushed chowmein noodles 1/2 container bean sprouts 1 handful crushed cashews Dressing- 1/3 cup mayonnaise 2 teaspoons toasted sesame oil 2 teaspoons sugar Juice from 1 lemon Directions: Mix all dry ingredients in a large bowl. Mix... Read more

Ingredients: 2 sweet potatoes, peeled, and cut into chunks 1 medium eggplant, peeled and cut into chunks 2 red bell peppers, seeded and cut into chunks 2 tablespoons olive oil 2 cloves garlic salt & pepper Mixed field greens Fresh mozzarella cheese, sliced Mauzone Balsamic Vinaigrette Directions: Preheat oven to 375 degrees. Heat oil in a large... Read more

Thanks to Jamie Geller, author of Quick & Kosher Meals in Minutes for sharing this recipe perfect for a Yom Tov! Corn Salad Ingredients: 1 (11-ounce) can sweet corn niblets, drained 1 small red onion, finely chopped 1/2 cup green pepper, seeds and ribs removed, finely chopped 1/2 cup red pepper, seeds and ribs removed, finely chopped 1 1/2 teaspoons... Read more

Thanks to Susie Fishbein, author of Kosher by Design Teens and 20-Somethings for sharing this recipe! Gnocchi are starchy Italian dumplings usually made from potatoes. I was so excited to see prepared kosher gnocchi in the pasta aisle. It cooks up in minutes and can be served with any sauce. This pesto sauce is great hot if you want to serve it as... Read more

Thanks to Shira Buzelan from Maaleh Adumim, Israel for sharing this recipe! This keeps well and tastes even better the next day! Ingredients: 1 cup coarse bulgar (wheat groats) 1/2 cup fresh Italian Parsley, chopped 1 sprig chopped fresh mint 3 Roma tomatoes, chopped into cubes 2 tablespoons toasted Pine nuts 1/4 red onion, chopped fine 1/4 cup extra... Read more

The Novice Chef came up with a creative way to serve a salad such as our Signature Salad. Directions: Cut pears horizontally into 3 or 4 slices depending on the size of your pears. Use a paring knife to cut out the cores. The pieces should look like O’s. Leave the stem on the pop piece. Brush slices of pear with lemon juice to keep it from browning. Toss... Read more

Once you start making this it will surely become your very own signature salad. Ingredients: 8 ounces mixed greens 2 cups red grapes, halved 2 pears, peeled, cored, and diced 2/3 cup dried cherries, or craisins ½ cup shelled pistachios 2 ounces feta cheese Vinaigrette- 1 medium shallot, minced 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon... Read more

Thanks to Elke Probkevitz of Takehomechef.net for sharing this recipe. Ingredients: 1 1/2 cups packed fresh cilantro 1/2 cup good-quality extra-virgin olive oil 2 tablespoons fresh lime juice 1 teaspoon finely grated lime zest Kosher salt and freshly ground pepper 4 ears corn, boiled or grilled, kernels removed (about 3 cups) 1 1/2 pounds grape tomatoes,... Read more

Thanks to Dvora Friedman from Passaic, New Jersey for sharing this recipe! Ingredients: 3 cups corn niblets 2 kirby cucumbers, diced 2 pickles (sour or garlic), diced 1 red pepper, diced 1 onion, diced 3 Tablespoons oil 1/2 teaspoon mustard 2 Tablespoons lemon juice 1 teaspoon salt 1/4 teaspoon black pepper Directions: Combine all ingredients in a medium... Read more

Thanks to Shaindy for sharing this versatile ceasar salad.  To Make the salad dairy you can add Parmesan Cheese or diced cold cuts for a meat version. Ingredients: Salad- Cherry Tomatoes Iceberg Lettuce Croutons Dressing- 3 Tablespoons Mayonnaise 3 Tablespoons Lemon Juice 2 Tablespoons Honey 1/2 Cup Oil 1/2 teaspoon Salt 1/2 teaspoon Mustard 1 Garlic... Read more

This quick & easy salad will surely become a new favorite. Ingredients: 1 can white shoe peg corn 1 can hearts of palm, sliced 2 sour pickles, diced Mayonnaise Salt, pepper, and sugar to taste. Share your favorite recipe with fellow Savvima readers!  Read More

The dressing for this salad will soon become your go-to dressing for all fruity/nutty salads! The options are endless: Use baby spinach instead of romaine, strawberries and avocado instead of mandarins, or add cubed grilled chicken or smoked turkey breast. Ingredients: Romain lettuce Almonds, slivered Sunflower seeds Scallions, sliced Canned mandarin... Read more

Thanks to Raizy from Brooklyn, New York for sharing this recipe! Ingredients: 1 package wonton wrappers 1 ball fresh mozzarella 1 pint cherry tomatoes 1 package mushrooms 3 onions, sliced 1/4 cup soy sauce 1/4 cup sugar 1/4 teaspoon ground ginger 1 clove garlic 1 tablespoon bourbon oil for frying Directions: Mold wonton wrappers over a greased ramekin... Read more