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SALAD FOR DINNER





Salad for Dinner

Gone are the days when we crave three hot dishes (protein, veggie, side) on a plate. In the summer, it’s great when a complete meal (or at least most of the meal) can happen in one bowl. 

Skirt Steak & Mango Salad

This is the salad your guests will be talking about...it’s a guaranteed hit.

You can include any quick grilling meat in this salad, including London broil. I didn’t include an quantity of steak as the meat can be stretched and you can include as little or as much as you want.

Salad:

Skirt steak

Black pepper, for sprinkling

1 (5 ounce) bag mixed or spring greens

1 avocado, diced or sliced

Mango, diced or sliced

3 scallions, sliced

walnuts, optional

Poppy Seed Dressing:

½  cup sugar or Splenda

3 tablespoons chopped white onion

⅓ tablespoons white vinegar

1 teaspoon salt

1 teaspoon mustard

1 cup oil

1-2 teaspoons poppy seeds

  1. Make Ahead: Prepare the dressing. Using a stick blender, blend sugar, onion, vinegar, salt and mustard. Gradually add oil until it's mixed in thoroughly. Add in poppy seeds. Refrigerate. If you are serving this in a large bowl as a salad in the middle of the table, you don’t need more than half the dressing.
  2. Soak the skirt steak in water for 10 minutes. Pat dry, then pound thin and season with black pepper only. Grease and heat a grill pan until hot. Add steak and cook for 3-4 minutes on each side. Let rest for 5 minutes, then slice thinly against the grain. Place in a container and refrigerate if not using immediately.
  3. Before serving, toss all salad ingredients together. For individual appetizer servings, you can plate as shown in the photo.

Quinoa Salad with Roasted Veggies and Feta

Add a simple roasted salmon or branzino (seasoned and drizzled with fresh lemon juice) and you have a complete meal.

●     1 cup raw quinoa or 2 cups cooked quinoa

●     1 zucchini

●     2 cups broccoli (fresh or frozen)

●     1 pint grape tomatoes (about 1 ½ cups), halved

●     Olive oil, for roasting

●     Salt and pepper

●     ¼ cup toasted slivered almonds

●     ¼ cup shredded or crumbled feta cheese
 

●     Dressing:

●     2 tablespoons red wine vinegar

●     1 tablespoon lemon juice

●     ½ teaspoon sugar

●     3 tablespoons olive oil

●     2 frozen basil cubes

●     Salt and pepper, to taste

1.    Prepare quinoa according to package instructions. Set aside.

2.    Preheat oven to 425⁰F.

3.    Cut zucchini and broccoli into bite-sized pieces. Place all vegetables on a greased baking sheet. Drizzle with some olive oil, salt and pepper. Bake for 30 minutes.

4.    Meanwhile, combine all dressing ingredients.

5.    Toss the roasted vegetables with quinoa and dressing. Top with almonds and feta cheese.

 

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Victoria Dwek, Leah Schapira, Renee Muller, Shaindy Menzer, & Esti Waldman

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