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With lots of extra horseradish in my house on Passover, I’m always looking for ways to use it up. The horseradish in this salad adds heat and a kick to the tangy dressing and pairs really well with the smoked salmon.
1/2 cup mayonnaise
2 tablespoons Bartenura Olive Oil
1/4 cup grated horseradish
2 tablespoons dill
1 tablespoon Heaven & Earth Lemon Juice
1 tablespoon vinegar
2 tablespoons sugar
1/2 teaspoon Manischewitz Kosher Salt
pinch of black pepper
16 ounces arugula
6 ounces smoked salmon
1 red onion, sliced
1 avocado, sliced
1 cucumber, chopped
1 cup cherry tomatoes, halved
1 handful of Passover crackers (optional, see note)
In a large serving bowl, whisk together all dressing ingredients.
Add all salad ingredients to the bowl and toss to coat salad in the dressing.
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