GRILLED PEACH CHICKEN SALAD

The Revive with Rivkah Way

 You can make this salad as a meal for dinner or at your Shabbat or Yomtov table.  Below are the ingredients you’ll need and full YouTube video with the details and health tips are right here! 

You’ll need: 

3 chicken cutlets - grilled 

2 firm peaches - grilled 

1 roasted beet 

Mixed greens 

Fresh dill and chives 

Pumpkin seeds 

Marinade for chicken & peaches:

1/4 cup olive oil

1/4 cup soya sauce 

1/4 cup honey 

2 Tbsp Dijon mustard 

Crushed garlic 

Salt & pepper 

Dressing for salad:

1/3 cup Tahini

2 Tbsp honey 

2 Tbsp sesame oil

2 Tbsp Apple cider vinegar 

1/4 cup water

Fresh crushed garlic 

Salt & pepper 

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ROASTED CAULIFLOWER SALAD

The combination of roasted cauliflower and pomegranate seeds makes a pretty and delicious Salad: 

Ingredients:

Arugula

1 head cauliflower

Pomegranate seeds

Handful parsley herbs 

Slivered almonds (optional)

Dressing:

1/4 cup olive oil

1 tbsp pomegranate concentrate

1 tsp honey 

1/2 freshly squeezed lemon

Salt & pepper to taste 

Directions: 

Place cauliflower in a baking dish. Drizzle with olive oil, salt, pepper, garlic to taste. Toss and roast uncovered till tender. Set aside/refrigerate in advance. 

Layer Arugula, roasted cauliflower, pomegranate seeds, sprinkle a small handful parsley chopped small, nuts if desired. 

Shake dressing ingredients in a mason jar, Drizzle with dressing! 


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COLORFUL BEET SALAD

Beets are packed with iron, vitamin B, potassium magnesium and more, this salad will add beautiful color to your table.

Ingredinets:
Mixed greens, baby spinach, sliced cooked beets, sliced nectarines, sliced avocado. 
Dressing:
1 cup soaked cashews (4-5 hours)
1/4 red onion
2-3 tbsp stevia powder 
1/2 cup oil 
1 freshly squeezed lemon 
Some beet juice from the cooked beets
Blend. Drizzle over salad 🥗 

TOMATO AVO SALAD

 Tomatoes support healthful skin, weight loss, and heart health. Interestingly, did you know regular tomatoes and cherry have different health benefits? Cherry tomatoes have higher ‘beta carotene’ content then regular. The name comes from the Greek ‘beta’ and Latin ‘carota’ -carrot, it’s the yellow/orange pigment that gives fruits and veggies it’s rich color. It converts to vitamin A, which is amazing for you in the right amounts and a great antioxidant too! 

Layer: -Assorted colored tomatoes and cherry tomatoes sliced.
-Roasted red peppers; just slice red peppers in 4 and roast at 400 degrees till slightly blistered. Peel when cooled. -Handful fresh basil chopped 
Dressing:
1 small or 1/2 large ripe avocado mashed
1/4 cup extra virgin olive oil 
1/2 fresh lemon juice 
2 tbsp maple
1-2 tsp Dijon mustard (optional) 
Salt & pepper to taste
Directions:
Mash avocado and add to oil, lemon, maple, salt & pepper. Shake in mason jar and drizzle over salad!

ISRAELI SALAD WITH A TWIST

Chopped cucumbers, tricolored peppers, mango, sour pickles, chives +lemon juice, extra virgin olive oil, salt & pepper makes the perfect sweet & salty salad to snack on.

 ROASTED RHUBARB SALAD WITH ORANGE WINE DRESSING

Ingredients:

Mixed greens 

2 rhubarb sticks  

1 roasted beet sliced 

1/2 cup chopped Black berries 

Handful mint chopped small 

Handful pecans 

Honey almond goat cheese sliced (1/2 log) 

Dressing: 1/4 cup olive oil, 3 tbsp wine vinegar, 1/2  freshly squeezed blood orange, 1 tbsp maple syrup, salt & pepper to taste. 

Directions:

Slice Rhubarb, drizzle with maple syrup or honey, roast at 400 degrees for 10 min till soft. 

Layer greens, sliced beets, chopped black berries, mint, goat cheese an Rhubarb. Shake the dressing in a jar, pour over and enjoy! 

PERSIMMON SALAD

1 bag Arugula  

1/4 cabbage, sliced & roasted 

1 persimmon sliced

1 avocado sliced 

2 tbsp feta cheese sliced in cubes 

Directions: 

Slice cabbage, drizzle with a little olive oil, maple & a pinch salt. Roast cabbage at 400 degrees till slightly soft. Layer arugula, cabbage, persimmon, avocado & feta cheese.


Drizzle dressing over:

1/3 cup olive oil

1 tbsp balsamic vinegar 

1 crushes garlic

1 tbsp Dijon mustard 

Shake in a mason jar.

BEET & CAULIFLOUR SALAD- A LA NATURAL

 Beet leaves 

Sauté half the leaves in a little butter and salt.

The other half chop raw and combine together with some raw Kale. 

Roasted mini beets sliced

 Roasted mini cauliflower

drizzle with olive oil plus chopped fresh basil and chives (roast uncovered).

Create your own styled plate 

 Drizzle with fresh lemon and tahini

(here it’s home made and tastes so flavorful and delicious!)

sprinkle sunflower seeds. and enjoy!

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FRESH FROM THE GARDEN

Kale

Broccoli

Radishes

Avocado 

Grilled zuccini (with a lil olive oil, salt, pepper, garlic.)

Herbs bring a salad to life:

here we have a little 

basil

dill

& rosemary 

Drizzle: a lil olive oil, fresh lemon, salt & pepper.

Top with: sunflower seeds and black beens for protein intake making it a balanced, nutritious, heavenly salad!

REFRESHING APPLE GRANOLA SALAD

Mixed greens 

Baby honey crisp apples sliced 

Avocado sliced 

Red onion sliced 

Home made Granola: 

Old fashioned oats, chopped walnuts, sunflower seeds, slivered almonds, coconut flakes. Drizzle olive oil, a little honey and massage. 

Bake at 350 for 15-20 min till crispy. 

Dressing: olive oil, apple cider vinegar, honey, a little Dijon mustard, salt & pepper to taste (ginger-optional) 

SWEET SPIRALIZED SALAD

Layer:

Spiralized zucchini

Avocado chopped 

Strawberries chopped 

Orange segments 

Chives chopped 

Red onion sliced thin 

Cilantro (optional)


Dressing:

Olive oil+honey+freshly squeezed orange & lemon + salt & pepper+ a little balsamic vinegar. 

BLENDED MANGO DRESSING

RK Mango Dressing:

 1 ripe mango

1 lemon juiced

1/4 cup oil 

Pinch salt 

Blend in food processor till creamy & store in glass jar.


A few salad combo ideas: 

-Romaine, avocado, sliced pears, slivered almonds. 

-Add grilled slices of chicken to the veggie mix. 

-Red cabbage, roasted Beets, grapefruit/orange segments, walnut pieces.  

RAINBOW SALAD

Mixed Greens

Shredded raw beets

Shredded carrots 

Shredded broccoli 

Clementine pieces 

Avocado pieces 

Pomegranate seeds

Sunflower seeds 


Dressing: olive oil

 balsamic vinegar

 a little Dijon mustard

 maple syrup

salt & pepper.  

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FENNEL SALAD WITH POMEGRANATE DRESSING

Baby kale

1 fennel bulb thinly sliced 

1 orange cut Into segments 

2 small ripe guavas sliced 

Handful mint leaves chopped small 

2-3 dates chopped small 


Pomegranate dressing:

1/4 cup pomegranate seeds 

3/4 cup strawberries

Juice of 1 lemon 

1/2 cup olive oil 

1 tbsp honey 

2 tbsp almond butter 

Blend in vita mix or food processor 

*makes enough for 2 bowls  

WATERMELON CHIC PEA SALAD

Arugula Greens

Watermelon cubes 

Chic peas 

Pepita seeds 


Dressing:

1 ripe avocado 

Handful fresh parsley and mint leaves

1/4 cup olive oil

Juice of 1 lime 

1 fresh garlic clove

2 tsp maple syrup 

Salt & pepper to taste 

Blend with vitamix or food processor and drizzle over salad. 


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watermelon feta salad .jpeg

SUMMER WATERMELON FETA SALAD

Cut up 1/4 watermelon into cubes

 sliced cucumbers

 feta cheese

 mint leaves and drizzle with lime.

So good! 

SWEET APPLE CINNAMON SALAD

Inspired by 'Oh She Glows' cookbook.

Ingredients for salad: 

1 bunch kale chopped into bite size pieces

1 apple chopped

1/2 cup pomegranate seeds 

Handful dried cranberries 

Handful pecans 


Dressing: 

3 tablespoons Apple cider vinegar 

2 tablespoons pure maple syrup 

1/2 teaspoon ground cinnamon 

1 tablespoon extra Virgin olive oil/grape seed oil

2 tablespoons natural Apple sauce 

1/2 teaspoon fresh /1 frozen cube ginger

Pinch salt 

Pour the dressing on the kale and massage until coated. Top the kale with the Apple, cranberries, pomegranate seeds and pecans. 

Enjoy! 

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 BOK CHOY CHICKEN SALAD

Salad:

-3 small bok Choy cut up 

-2 roasted beets peeled & sliced in strips

-2 sweet potatoes cut in strips & roasted with a lil olive oil salt & pepper 

-1 bunch asparagus cut in half & roasted in a lil olive oil salt & pepper.(optional)

2 chicken breast - drizzled with olive oil, soy sauce, honey salt & pepper- broil & cut in strips 

Layer the above and drizzle with


Tahini dressing: 

1/4 cup tahini 

2 tbsp honey

1/2 lemon juiced

3 tbsp olive oil

1 garlic crushed 

Pepper to taste 


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DELIGHTFUL LIME AND FIG SALAD

 Ingredients:

Baby spinach 

1-2 apples  

Handful goji berries 

Coconut flakes (toasted) 

Roasted figs- 1 box figs- slices the figs in half, drizzle with a little olive oil, honey, salt and pepper and bake on 350 for 10-15 min. They taste divine! 


DRESSING: 

1 freshly squeezed lime 

1/4 cup extra virgin olive oil 

1 crushed garlic 

3 tbsp honey 

1 tsp soya sauce 

Pinch salt 

Dash cinnamon & curry powder 

Mix and shake in a jar. 

CORN & SHITAKEE MUSHROOM SALAD

Naomi Pinson

Ingredients:

1 bag fresh Arugula greens 

3 ears of Corn boiled and slices in strips 

1 small box shitake mushrooms lightly fried  in a little olive oil, salt & pepper to taste. 

1/2 cup roasted chestnuts sliced 


Dressing: 

Combine 1/3 cup mayo, 1 tablespoons truffle oil, 3 tablespoons apple cider vinegar, 2 tablespoons pure maple syrup, salt & pepper. Shake in mason jar. 

Drizzle over salad & enjoy! 

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CRUNCHY BRUSSELS APPLE SALAD:

1 box raw brussel sprouts chopped  
1 Honey crisp apple chopped 
1/2 cup Pomegranate seeds
Handful Pumpkin seeds
Handful mint chopped 
Dressing: 
1/4 cup oil 
3 tbsp Apple cider vinegar 
3 tbsp maple 
1/2 lemon juiced 
3 tbsp apple sauce 
Salt pepper

SPINACH HONEY & CURRY SALAD:

Spinach honey & curry salad:
For the salad:
Assemble 
Baby spinach leaves
1 nectarine thinly sliced 
2 small plums sliced  (or apples)
Tri colored peppers sliced in strips 
Handful of toasted coconut flakes
Handful peanuts 
Dressing: 
1/4 cup olive oil
Less than 1/4 cup Apple cider vinegar/vinegar 
Juice of one small lemon 
Salt & pepper to taste 
3 heaping teaspoons honey
1 teaspoon mustard 
Generous dash of curry powder to desired taste. 
Drizzle over this delicious salad!

CARROT SALAD

with mint and dates

salad:

Assemble 

1 bag fresh arugula (approx 3 cups)

1 pound shredded carrots (appeox 4 large carrots)

1/4 cup roughly chopped fresh mint leaves 

1/3 cup finely chopped pitted dates 

1/2 cup toasted pine nuts/hazelnuts 

*i used pine nuts 


 Dressing:

2 tablespoons fresh lemon juice 

2 tablespoons finely chopped shallots 

2-3 tablespoons extra virgin olive oil 

Pinch Kosher salt, black pepper 

Thank you to The Silver platter by Daniella Silver and Norene Gillitz for this wonderful tasting salad.

STRAWBERRY FIELDS SALAD

salad:

Baby spinach

arugula

Quinoa 

Avocado

Strawberries

Walnuts

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Curry dressing: olive oil, fresh lemon, pure maple, garlic, mustard, salt, pepper, curry powder 

Romaine Peach & Chicken Salad:

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1 large head romaine lettuce cut up

1-2 peaches sliced 

Some red onion thinly sliced 

Chicken breast grilled or pan seared with a little olive oil, salt,pepper, Dijon mustard. Slice in strips.

Handful chopped pecans(optional) 

Dressing:

1 lemon juiced 

1/4 cup olive oil 

1 tsp Dijon mustard

2 tsp maple syrup 


Combine dressing ingredients and drizzle on this fabulous combo! 

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KALE CHIC PEA AND BEET SALAD

 salad:

-1/2 bunch kale raw cut up small for easy bites ;) 

-1/2 bunch kale sautéed lightly in olive oil

-Shredded roasted/boiled beets

-Chic peas- bake for 15 min with some salt & garlic powder 

-Sliced avocado 

Toss with lemon juice, extra virgin olive oil, salt and pepper to taste. 

©2019 BY RIVKAH KRINSKY