Shabbat Salad

Shabbat Salad

A shabbat salad with all the elements of a shabbat dinner in a healthy summer meal!

Ingredients

  • Salad:
  • 2 cups red potatoes, washed, dried and quartered
  • 1 bunch asparagus (about 16 pieces), washed, dried and with the tough ends trimmed
  • Olive oil for drizzling
  • Salt and pepper
  • 2 cups stale challah bread, cut into 1 inch cubes
  • 2 garlic cloves, minced
  • 4 cups baby arugula
  • 1 cup chicken, shredded
  • ½ cup julienne carrots
  • ¼ cup dried cranberries
  • Dressing:
  • 2 Tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Juice from ½ lemon
  • ⅓ cup extra virgin olive oil
  • Salt and pepper to taste
Read the whole recipe on What Jew Wanna Eat