4 Amazing Shabbat Salad Recipes

4 Amazing Shabbat Salad Recipes are a combination of interesting and enjoyable salad recipes for those who want to celebrate family and togetherness.

These recipes are very nutritious full of healthy foods like greens which are rich in beta-carotene, fiber, calcium and vitamin C.

Bell peppers contain anti-oxidants, they reduce inflammation and reduce the chances of getting diseases. Also read the following Red Cabbage Salad to get more exciting salad recipes.

Quinoa Salad Recipe

Ingredients For Making Quinoa Salad

This is one of the 4 Amazing Shabbat Salad Recipes that you can try out at home

200 g quinoa

5 cherry tomatoes

2 cucumbers, cut into cubes

1 red bell pepper, cut into cubes

1 yellow bell pepper, cut into cubes

2 large red onions sliced

150 ml lemon juice

2 basil leaves chopped

4 tbsp. olive oil

2 tsp. organic honey

Salt to taste

1/4 tsp. black pepper powder

How To Prepare Quinoa Salad

It is a simple recipe that is one of my 4 Amazing Shabbat Salad Recipes

1. In a sauce pan, combine the quinoa with water, put some salt to taste, cover and bring to boil on medium heat.
2. When it starts boiling, reduce the heat to low and simmer for about 20 minutes or until the quinoa is tender. Put aside to cool.
3. Take a bowl big enough, mix together the cooked quinoa, cucumber, red onions, basil, cherry tomatoes and red bell peppers.
4. In a separate bowl, mix together the olive oil, lemon juice, honey, salt and black pepper. Pour the dressing over the salad and toss well to combine everything very well.
5. Put the salad into the refrigerator for about one hour to blend the flavors well, then serve.

Roasted Beetroot With Goat Cheese Salad

Ingredients For Making Roasted Beetroot With Goat Cheese Salad

This is another of the 4 A mazing Shabbat Salad Recipes that i hope you will enjoy

5 small beetroots

100 g baby spinach

Small head lettuce, shredded

100 g arugula, shredded

250 g goat cheese,(feta) shredded

100 g walnuts, toasted

150 ml balsamic vinaigrette

Ingredients For Making Roasted Beetroot With Goat Cheese Salad

1. Put the beetroots on a baking tray and roast in an oven pre-heated to 180 degrees centigrade for 15 minutes. Once evenly roasted, put them aside to cool.
2. Take a serving bowl, arrange the greens, roasted beets, cheese and walnuts on top of the greens.
3. Pour the balsamic vinaigrette and drizzle it on top of the salad evenly so that it gets allover the salad.
4. Toss the salad well and let it rest for about 20 minutes for the flavors to blend well.

Mediterranean Chickpea Salad

Ingredients For Making Mediterranean Chickpea Salad

Enjoy this recipe that is one of the 4 Amazing Shabbat Salad Recipes in my compilation of recipes.

250 g cooked chickpeas

5 cherry tomatoes, halved

2 red onion, finely sliced

2 cucumbers, cubed

50 g feta cheese, shredded

100 ml red wine vinegar

Small bunch fresh parsley, chopped

100 ml olive oil

Salt to taste

1/2 tsp. dried oregano

1/4 tsp .Black pepper powder

150 ml green olives, pitted and sliced

How To Prepare Mediterranean Chickpea Salad

1. Take a nice serving bowl, combine the chickpeas, cucumber, red onions, cherry tomatoes, olives and cheese.
2. In a separate bowl, whisk together the olive oil, wine vinegar, oregano, salt and black pepper until well combined.
3. Take the well combined dressing and pour it over the salad, toss gently to combine everything well.
4. Garnish with the fresh parsley and serve immediately.

Israeli Salad Recipe

This is my last but not the least of my 4 Amazing Shabbat Salad Recipes

Ingredients for Making Israeli Salad

2 cucumbers, peeled and cubed

1 red bell pepper, cubed

1 yellow bell pepper, cubed

5 tomatoes, cubed

2 red onions, sliced

1 handful fresh parsley, chopped

100 ml olive oil

1 small handful fresh mint leaves chopped

3 tsp. lemon juice

Salt to taste

1/4 tsp. Black pepper powder

How To Prepare Israeli Salad

1. Take a large serving bowl, combine the cucumber, bell peppers, tomatoes and red onions, mint, parsley and mix well.
2. In a separate bowl, mix together the olive oil and lemon juice and whisk together until well combined.
3. Pour in the lemon juice mixture over the salad and toss to combine evenly.
4. Refrigerate for about 20 minutes before serving so that the flavors blend properly.