Susie Fishbein's Kosher Chef's Salad (Meat)

kosher chef's salad

Getty Images / LauriPatterson

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
280 Calories
22g Fat
9g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 280
% Daily Value*
Total Fat 22g 28%
Saturated Fat 5g 24%
Cholesterol 46mg 15%
Sodium 856mg 37%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 12g
Vitamin C 21mg 107%
Calcium 53mg 4%
Iron 2mg 12%
Potassium 483mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The classic Chef's Salad recipe, which includes meat and cheese, is not kosher. Fortunately, kosher cookbook author Susie Fishbein has created a kosher recipe for Chef's Salad. Susie's Kosher Chef's Salad tastes wonderful, and it makes the perfect appetizer for a Sabbath meal. Mix the salad right before the meal and serve portions on individual plates. Easy, delicious and kosher!

SOURCE: Recipe reprinted with permission from Kosher by Design: Picture-Perfect Food for the Holidays and Every Day, by Susie Fishbein. 

Ingredients

Dressing:

  • 3 tablespoons mayonnaise

  • 1/4 cup olive oil

  • 1 1/2 teaspoons sugar

  • 1/4 teaspoon ground black pepper

  • 1 tablespoon fresh parsley, chopped

  • 1 tablespoon scallions, thinly sliced

  • 1 teaspoon Dijon mustard, or 1/2 teaspoon mustard powder

  • 2 garlic cloves, minced

  • 1 lemon, juiced

Salad:

  • 1/4 pound pastrami, sliced into thin strips

  • 1/4 pound salami, sliced into thin strips

  • 1/4 pound smoked turkey breast, sliced into thin strips

  • 1 small red onion, thinly sliced

  • 1 cup cherry tomatoes

  • 1 pound mixed salad greens

Steps to Make It

  1. In a jar or cruet, mix the mayonnaise, oil, sugar, pepper, parsley, scallions, mustard, garlic and lemon juice. Shake or whisk until emulsified.

  2. Toss the pastrami, salami, turkey, red onion, and tomatoes with the salad greens.

  3. Right before serving, lightly coat the salad with the dressing.


Serving Suggestion:
Arrange portions on individual plates, and serve as an appetizer before Sabbath lunch.

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