Sunday, September 27, 2020

The heat of summer is really on and in Jerusalem, which usually has cool evenings, the heat has hit. Who wants to turn on the oven or stand by the stove? Try these cool main-dish salads.

Chicken Salad

4 servings

When I lived in Chicago I went to a “ladies” luncheon one time and this was served. I loved the combination of tastes.

  • 1 1/2 cups cooked, slivered chicken (or tuna)
  • ½ cup chopped green peppers
  • ½ cup chopped red peppers
  • ¼ cup chopped celery
  • 1 drained can water chestnuts
  • 1 chopped hard-boiled egg
  • ¼ cup halved cashews


  • 2 T. mayonnaise
  • 1/8 t. dry dill
  • ½ t. Dijon mustard

Dash celery seeds

  1.  In a salad bowl, combine chicken or tuna, green peppers, red peppers, celery, water chestnuts, egg and cashews.
  2. In a jar with a lid, combine mayonnaise, dill, mustard and celery seeds.

Cover and shake well.

Before serving, pour over chicken or tuna and vegetables and toss lightly.

Stuffed Tomatoes with Tuna

4 servings

  • 1 can drained tuna
  • 3 T. cream cheese
  • ½ mashed, ripe avocado
  • 1½ t. lemon juice
  • ½ t. chili powder
  • ¼ t. salt
  • ¼ r. Worcestershire sauce
  • ¼ t. onion powder
  • 2 cups cherry tomatoes
  1.  Blend cream cheese and avocado. Add tuna, lemon juice, chili powder, salt, Worcestershire sauce and onion powder and mix thoroughly.
  2. Hollow out the centers of the cherry tomatoes. Fill with tuna mixture.

Serve remaining tuna mixture in a bowl for “seconds.”

Korean Salad and Dressing

4 servings

This recipe came from Doris, a friend of mine who visited Israel often, bringing young people’s groups and adults. When we returned for a States visit, she served this to us.

½ pound bite-size pieces raw spinach

2 cups bean sprouts

  • 1 cup thinly sliced kohlrabi or
  • 1 can drained water chestnuts
  • 3 coarsely grated hard-boiled eggs
  • ¼ cup sliced cashews or almonds
  • You can also add lettuce, green pepper, scallions and tomatoes if you like.

Blender dressing

  • 2 ½ t. sugar
  • ½ cup vegetable oil
  • 2 ½ T. catsup
  • ½ medium onion ¼ cup vinegar
  • Salt to taste
  1.  In a mixing bowl, combine spinach, bean sprouts, kohlrabi or water chestnuts, hard-boiled eggs, cashews and any other ingredients you choose.
  2.  In a blender, combine sugar, oil, catsup, onion, vinegar and salt and blend until smooth.

Pour over salad before serving.

Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks  (working on a 10th) and food writer for North American Jewish publications. She lives in Jerusalem where she leads weekly walks of the Jewish food market, Machaneh Yehudah, in English, and writes the restaurant features for Janglo.net, the oldest, largest website for English speakers.