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Who doesn’t love a lunch recipe that can be prepared in advance and is healthy and filling to boot? Placing the dressing on the bottom of the jar is a great tip for keeping the salad crunchy until you’re ready to eat.
handful of cherry tomatoes, halved
1 Persian cucumber, sliced
1 hard-boiled egg, sliced
1/2 an avocado, diced
1/4 a small red onion, thinly sliced into half rings
1/2 cup diced smoked turkey drumstick
3 slices pastrami, roughly chopped
1 cup romaine lettuce, chopped
1/4 cup Gefen Mayonnaise
1/4 cup parve sour cream
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 tablespoon chopped parsley or 3 cubes Dorot Gardens Frozen Parsley or 1 teaspoon dried
2 teaspoons Kedem Red Wine Vinegar
1 teaspoon lemon juice
1 teaspoon Haddar Dijon Mustard
1/2 teaspoon onion powder
salt and pepper, to taste
Place all the dressing ingredients in a bowl and whisk until creamy and well blended. (Use just three tablespoons dressing for your salad; reserve the leftover dressing for another use.)
In a wide-mouthed quart-sized mason jar, layer the salad. Place three tablespoons dressing at the bottom and top with tomatoes, cucumber, egg, avocado, onion, turkey, pastrami, and romaine. When ready to serve, shake the jar to distribute the dressing.
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Substitute for pareve sour cream?? Can I use something else instead of pareve sour cream?
Any type of plain parve yogurt. You might be able to just put more mayo if you don’t want to get any parve substitutes.
How much dressing? The recipe says it makes 2 servings. Are the salad ingredients to be divided into 2 mason jars? And are the 3 tablespoons of dressing, as noted in the instructions, meant for a salad that serves 1 person or 2 people?
Chanie said: Divide into 2 jars with 3 tbsp dressing per jar.