My friend Sarah Fishman makes a great fruit and lettuce salad that I’ve started serving a lot. It’s fresh, light, easy, and delicious. The only downside is my husband maintains salads shouldn’t have fruit, “because we call salads with vegetables ‘salad’ and fruit salad ‘fruit salad,’ ” so he always asks me to pass the fruit salad when I serve it. (Note that he does ask for it, though — it’s really good!)
The recipe is from The Bais Yaakov Cookbook, but we tweaked it a little bit because the dressing calls for poppy seeds, which we omit (teeth), and made a few small changes to the base.
For the salad, use any kind of leafy green — lettuce, kale, arugula, etc. — combined with a mango or grapefruit cut into segments (me) or mandarin oranges (Sarah), slivers of red onion, and cubes of avocado. Top with glazed pecans.
—Rachel Bachrach, associate editor
Salads are my favorite way to fill up a menu. They add color, texture, flavor, and of course fiber! I don’t plan my salads, I just stock up on a variety of greens (pre-checked) and every vegetable imaginable. I also always make a double recipe of at least five of my favorite salad dressings, which I rotate and sometimes even combine. Then, when I’m prepping my meal, I just throw together whatever I’m in the mood of.
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