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Home > Food > Tart salads to tame Chanukah's oil


Tart salads to tame Chanukah's oil

By LINDA MOREL
Jewish Telegraphic Agency
December 20, 2000

NEW YORK—The following salads are perfect accompaniments to a Chanukah meal:

SLICED TOMATOES DRIZZLED WITH LIME JUICE

2 large tomatoes, sliced thin
1 tsp. fresh parsley, minced
tsp. garlic powder
2 wedges of lime

Place tomatoes on a serving plate. Sprinkle with parsley and garlic powder. Squeeze lime over tomatoes. Serve at room temperature one hour later.

Yield: 4 servings

MESCLUN MIX & GREEN APPLES

lb. Mesclun lettuce mix, rinsed and patted dry
1 Granny Smith Apple, peeled, cored and sliced thin
cup raisins
tsp. garlic powder
2 tsp. olive oil
2 Tbsp. balsamic vinegar

Place all ingredients in a salad bowl and toss well. Yield: 4 servings.

PEAR & ENDIVE SALAD

1 head of endive, separated into leaves; rinsed and patted dry.
1 pear, peeled, cored and sliced thin
1 tangerine, peeled and cut into sections
cup walnuts, chopped
tsp. garlic powder
2 tsp. sunflower oil
2 Tbsp. apple cider vinegar

Arrange endive on a serving plate. Cover with pear and tangerine slices. Sprinkle with walnuts. Mix garlic powder, oil and vinegar in a jar. Pour over salad. Yield: 4 servings.

© JTA Inc., 2000. May not be reproduced without written permission
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