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Published on September 12th, 2012 | by WMJledger

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High Holidays 5773 – Slice of Life

By Elleen Goltz

With the length of the walk home from shul on Rosh Hashanah growing in direct proportion to the unpredictable September day’s temperature and humidity it’s important to have the kind of lunch waiting that doesn’t add to your perspiration.  Sure, cholent, chicken or brisket are nice but let’s face it, when it’s like Masada at noon nobody wants anything even remotely warm.
That’s why a cold yontif (or shabbos) lunch might just be the best thing to serve this time of year. Just think how great it would be if you could main course salads that incorporate your meat or fish as well as creating new and exciting dishes that are not only “cool” but will have everyone clamoring for an invitation. Besides, why start out our marathon of holidays with over eating when we have 4 more weeks to gain those extra 5 pounds we all seem to find on our hips every year.
You can always double or triple the following recipes and you can usually change the meat in any recipe to grilled or poached fish. Just make sure that if you’re going from fish to meat that you have the appropriate pareve substitutes for the rest of the meal.
As a last note before you hit the recipes, you can, of course, serve these as “side” dishes and have your grilled, roasted or baked chicken for those traditionalists that believe that the only true and wonderful fish to be served this time of year is the gefilte.

SMOKED TURKEY
AND ASPARAGUS SALAD
1 pound asparagus cut in 2” pieces,
roasted but still crisp
2 1/2 cups strawberries, halved
2 cups smoked turkey breast, cubed
1 can pineapple tidbits in juice (8oz), drained, reserve juice
1/4 cup reserved juice
2 tablespoons honey
1 teaspoon oil
2/3 cup chopped pecans
In a salad bowl combine the asparagus, strawberries, turkey, and pineapple tidbits. Toss to combine and set aside.  In a bowl combine the pineapple juice, honey, and oil and whisk to combine. Season with salt and pepper to taste. Pour dressing mixture over the salad and toss gently. Sprinkle the pecans on top.  Serves 6. This recipe can be doubled or tripled.
CASHEW SALMON SALAD
1/3 cup sugar
1/3 cup vinegar
1 teaspoon dried mustard
1 teaspoon minced garlic
1 teaspoon celery seed
Salt and pepper to taste
Equal parts fresh spinach and leaf lettuce, enough to serve 6 to 8
3 stalks chopped celery
6 green onions, sliced
1 cup cashews, or more to taste
6 to 8 grilled salmon steaks
Grill the salmon steaks with a little salt and pepper until done. Set aside to cool (this can be done 1 to 2 days ahead. In a bowl combine the sugar, vinegar, mustard, garlic, celery seed, salt, and pepper and whisk to combine.  In a bowl combine the spinach, lettuce, celery and green onions and place the salad on a serving platter. Place the cooked salmon top of the greens the sprinkle the cashews on top. Drizzle a little of the dressing over the top and serve the rest on the side. Serves 6 to 8

SESAME CHICKEN NOODLE SALAD
8 oz angel hair pasta, uncooked
2 cups diagonally sliced fresh snow peas
4 cups cooked chicken, cut into bite size pieces
1 cup red bell pepper, diced
6 to 8 sliced green onions
1 cucumber, peeled, halved and sliced thin
1 can sliced water chestnuts, drained
1/3 cup teriyaki or soy sauce
1/4 cup rice vinegar
1/4 cup sesame seeds, toasted
1 tablespoon sesame oil
1/2 teaspoon salt
1 teaspoon pepper
Fill a large sauce pan with water and bring it to a boil. Break the pasta into thirds and cook in the boiling water 2 minutes. Quickly add the snow peas and cook an additional minute. Drain and rinse under cold water, drain well. In a bowl combine the pasta and peas with the chicken, green onions, water chestnuts, peppers and cucumbers and set it aside.  In another bowl combine teriyaki sauce, rice vinegar, sesame seeds, sesame oil and salt and pepper in a bowl. Whisk to combine. Drizzle the dressing over the pasta salad and mix to combine. Great at room temperature or served cold. Serves 6 to 8. This recipe can be doubled or tripled.
 
WHITE AND BLACK BEAN GRILLED SALMON SALAD
6 to 8 salmon fillets, grilled or baked your favorite way
2 heads red leaf lettuce shredded
2 cups canned black beans, drained
2 cups canned white navy beans, drained
1 1/2 cup chopped tomatoes
1/2 cup chopped red onions
1 cup chopped green bell peppers
1/3 cup chopped fresh cilantro
2 teaspoon minced garlic
1/2 cup balsamic vinegar
1/4 cup lemon juice (fresh)
Grill the salmon and set them aside. You can grill the salmon the day before you want to serve it. In a salad bowl combine the shredded lettuce, drained beans, peppers, tomatoes, onions, and cilantro and mix to combine and set it aside.  In another bowl whisk together the vinegar, lemon juice, and garlic. Pour the vinaigrette over the bean mixture and toss. Place the salad on a serving platter and place the grilled salmon on top. Serves 6 to 8.

EZ ANTIPASTA CHICKEN SALAD
1 pound tri-colored pasta, cooked al dente, rinsed and drained
4 oz salami, diced or cooked kosher breakfast beef, crumbled
1 diced red bell pepper
4 stalks celery, chopped
1 small red onion, diced
1 large tomato, diced
3 green onions
1 head of red leaf lettuce, shredded
1/2 to 1 cup prepared Italian salad dressing
2 lbs fried chicken strips, cut into bite sized pieces
Fresh or dried oregano to taste
Place the cooked pasta in large mixing bowl.  Add the salami, red pepper, celery and, red onion, tomatoes and green onions, mix to combine.  Pour the Italian dressing over and toss to coat. Cover and refrigerate for several hours. Just before you’re ready to serve add the lettuce, chicken and oregano and toss to combine. Serves 8 to 10.

CHICKEN (OR TURKEY)
AND PEACH SALAD
4 large ripe peaches or nectarines, sliced (slice over the salad bowl to catch the juice)
3 to 4 cups cooked chicken or turkey, in bite size chunks
1 red onion, slice thin
1/2 to 3/4 cup poppy seed salad dressing, parve
8 cups mixed spring greens (you can add fresh spinach if you like)
1 cup chopped pecans, toasted
2 peaches, slice thin for garnish
In a large glass bowl combine the peaches, chicken and onions. Toss with just enough dressing to coat. Cover and refrigerate for at least 1 hour and no more than 8. When you’re ready to serve add the lettuce and chopped pecans and more dressing and toss to coat. Garnish with the remaining peach slices. Serves 8.


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