6 Easy Shabbat Salads

Having some staple Shabbat salads can come in very handy week after week. Sometimes you’ll have a delicious menu planned and all you need is a great salad to pull it all together.

We put together six easy Shabbat salads here; two for Shabbat dinner, two for Shabbat lunch, and two for Shalosh Seudot (afternoon meal). You can of course serve any of these salads at any of your meals, these are just our recommendations.

the six salads:

shabbat dinner salads:

• Fresh Spinach Salad
• Creamy Loaded Lettuce Salad

shabbat lunch salads:

• Turkey Pastrami Deli Salad
• London Broil Salad

shalosH Seudot salads:

• Simple Nicoise Salad
• Colorful Quinoa Salad

shabbat salad recipes:

fresh spinach salad:

Ingredients:

for the salad:

• 1 pound of fresh spinach leaves
• 1 avocado, cubed
• 2 Persian cucumbers, thinly chopped
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 1/3 red onion, thinly sliced

for the dressing:

• 1/2 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 2 teaspoons mustard
• 1 garlic clove
• 1/4 teaspoon salt

Instructions:

1. Place all of the ingredients for the salad in a big bowl. (If you’re preparing it in advance leave out the avocado until right before serving. Otherwise it’ll turn brown.)
2. Add all of the ingredients for the dressing into a jar and mix well.
3. Pour the dressing over the salad right before serving and mix well.

Creamy Loaded lettuce salad:

Ingredients:

for the salad:

• 1 pound romaine lettuce, washed and chopped
• 1 small container cherry tomatoes, sliced in halves
• 1 can of corn
• 1 carrot, julienned
• 1/3 cup slivered almonds
• 1/3 cup dried cranberries

for the dressing:

• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey

Instructions:

1. Place all of the salad ingredients in a bowl and pour the dressing on top.

turkey pastrami deli salad:

Ingredients:

for the salad:

• 1 pound romaine lettuce, washed and chopped
• 1 long cucumber, chopped
• 3 big tomatoes, chopped
• 1/4 red onion, chopped
• 1 pound deli (of your choice), cubed

for the dressing:

• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon dill, chopped
• 1 tablespoon parsley, chopped
• Dash of salt and pepper
• 1/4 cup mayonnaise (optional – if you want a creamy dressing).

Instructions:

1. Place the romaine lettuce in a big bowl.
2. Top with the cucumbers, tomatoes, red onions, and deli.
3. Mix the dressing and pour it over the salad. Mix the salad well.

london broil steak salad:

Ingredients:

for the salad:

• Cooked London broil
• 1 pound romaine lettuce, washed and chopped
• 1 pound purple cabbage, chopped
• 1 can of corn
• 1 can of chickpeas
• Olive oil
• Salt
• Pepper
• Onion powder
• Garlic powder
• Cumin
• Paprika

for the dressing:

• 1/4 cup techina or tahini
• 1/4 cup water, plus more as needed
• 2 tablespoons honey
• 1 small clove of garlic, minced
• 1/4 teaspoon salt

Instructions:

to roast the chickpeas:

1. Preheat the oven to 400 degrees.
2. Rinse the chickpeas under water and place them on a lined baking tray.
3. Drizzle olive oil over the chickpeas.
4. Season with salt, pepper, garlic powder, onion powder, cumin, and paprika.
5. Roast for around 25 minutes, mixing once during the process.

to assemble the salad:

1. Place the lettuce in a big bowl and top with the cabbage, corn, and roasted chickpeas.
2. Mix the dressing, pour it over the salad, and mix well.

simple nicoise salad:

ingredients:

for the salad:

• 1 bag romaine lettuce, washed and chopped
• 1 cup cucumbers, chopped
• 1 cup tomatoes, chopped
• 1/4 purple onion, chopped
• 1 can of tuna
• 2 hardboiled eggs, peeled and chopped

for the dressing:

• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon sugar
• 1 clove of garlic, minced
• 1/2 teaspoon salt
• 1 tablespoon water

instructions:

1. Add romaine lettuce to a bowl.
2. Top with all of the salad ingredients.
3. Mix the dressing together, pour it over the salad, and mix well.

colorful quinoa salad:

Ingredients:

for the salad:

• 2 cups quinoa
• 4 cups water
• 1/2 red pepper, chopped
• 1/2 yellow pepper, chopped
• 4 scallions, sliced
• 1/3 cup dried cranberries
• 1/3 cup slivered or chopped almonds
• 1 tablespoon chopped parsley (optional)

for the dressing:

• 1/3 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 clove of garlic, minced
• 2 teaspoons lemon juice
• 1 tablespoon honey
• 1/2 teaspoon salt

Instructions:

for the quinoa:

1. Add four cups of water to a pot and bring to a boil.
2. Add the quinoa and cook for 15 minutes or until all of the water has been absorbed.
3. Fluff with a spoon and set aside.

for the salad:

1. Chop the peppers, scallions, and almonds (if you’re using whole almonds).
2. Mix the olive oil, vinegar, honey, lemon juice, garlic, and salt in a bowl.
3. Place the quinoa in a serving dish.
4. Layer with vegetables, dried fruit, and nuts.
5. Pour the dressing over the salad and mix well.

Notes:

All of these salads are best dressed right before serving. If you plan to serve one of them for both the night and day meals, only dress the amount of salad you’ll be serving and leave the rest separate.

The salads will stay fresh in the fridge for up to four days without the dressing and two days with the dressing.

Enjoy and have a nice Shabbos!