Top 10 Best Dairy Salads for Shavuot
This year Shavuot falls out right after Shabbat, which means there will be many meals, and lots of eating. If you plan on serving rich foods and will want a healthy side, or if you know you're just going to want a light meal for the last day of the holiday, a great dairy salad is the way to go.
How often do we get to eat a beautiful dairy salad on Yom Tov? Not often enough!
Take full advantage of the presence of dairy at your table and make some of our top 10 dairy salads below!
- Mozzarella Stick Salad by Brynie Greisman
I first tasted a version of this salad at my daughter-in-law Shoshi’s home. I go for a very well-seasoned salad that literally dazzles my palate. She graciously shared the recipe, and when she got to the oil, she apologetically said, “You can change it and do it your way.” She knows me already!
I cut down the oil considerably, redid the salad ingredients, and added baked (not fried) mozzarella sticks, à la Shavuos. Feel free to vary the veggies and do it “your way.” You can add cubed Feta cheese too.
The dressing can be made in advance, and there is no need to use a food processor. Altogether a real pleasure to make and savor.
- Mexican Salad with Creamy Lime Dressing by Sina Mizrahi
This salad shows up at every single gathering I make. Everyone loves it, and it’s usually the first bowl to be emptied. It’s a “must try” that deserves all the accolades — the colors are bright and vivid, as you are “eating the rainbow,” and the creamy dressing complements every component in the salad.
- Mediterranean Quinoa Salad by Nechama Norman
On one balmy summer day, as the women at Camp Mogen Av were sitting outside with the kids, Nancy K. and I shared a shady spot in the yard. We had a lot of talking to do...we both worked as personal chefs and both lived in Israel and used to love to go shopping in the shuk. As we exchanged ideas, the concept for this recipe arose. I remember the ideas we discussed, and as soon as camp ended and I was back in my kitchen, I whipped this up. It takes me back to the shuk, with the vibrant colored vegetables and Mediterranean spices.
- Blueberry Spinach Salad with Balsamic Dressing by Sina Mizrahi
I love blueberry season! Once it arrives, I find myself looking for ways to use them in both sweet and savory dishes. This salad contrasts the berries’ sweet and tart flavor against the soft mozzarella, nutty pistachios, and smooth spinach. All dressed in a sweet and tangy vinaigrette. It’s a really nice balance of tastes and textures!
- Caesar Salad with Cheese Toasts by Nechama Norman
This is a great Caesar salad with a twist. If you have ever been in Israel long enough, you know what toast is: any regular sandwich toasted in a panini machine – hence the name toast. I once went out with a friend and tasted a salad similar to this. I wanted to come up with something equally delicious, relatively easy to throw together, and a little different in presentation. I used wraps instead of bread to make this component Mezonos, so that the salad is suitable anytime, not only for shalosh seudos.
- Nectarine-Feta Tossed Salad by Brynie Greisman
When I first tested this recipe and served it as a light supper (during a heat wave when nobody was in the mood of eating!), I estimated it would feed 6–8 people. It was so good that three of us finished the entire bowl. It’s a combination of sweet, salty, crunchy, and soft, and the dressing and topping are literally bursting with flavor. I know what you’re making for lunch or supper today!
Greek Chopped Salad with Noodles by Jamie Geller
I love a traditional Greek salad, but it is not filling enough on its own for a full meal, so I added noodles and now it's lunch!!
- Strawberry Spinach Salad with Yogurt Poppy Dressing by Esther Deutsch
- Strawberry Feta Cheese Salad from the Dining In Cookbook
This sweet salad with fresh strawberries and salty feta cheese is a great party salad or first course appetizer.