Though during the year I try to keep my salads to the healthier side, for Tu B'shvat I treat my family and guests, to something a little more exotic. When I tasted this salad by my cousin Leah’les house some time ago, I knew it was one that I’d want to share. Whether you plate it and serve it to start off the meal, or serve it with the main, it’s sure to be a big hit.
To be honest, my kitchen is closer to my sukkah than to my dining room, so I do not have to think twice about using China on Sukkos, but my children love hearing how their grandparents managed in an apartment building during Sukkos! They would pass all the dishes and food up and down with a pulley system to the alley of the building below.
Whether you live high up in an apartment building or you're hosting lots of guests over yom tov, we thought it would be a great time to feature interesting ways to make use of the plethora of plasticware available.
Mix and match your favorite toppings to create this personal salad bar.
My guests were arriving and I still had not decided on a hot vegetable to be served with the main. Obviously, I did not have much time on my hands. Upon openening the fridge, I spotted a bag of mini peppers I had just purchased from Costco. I put three peppers on a skewer, sprayed them with Pam, spiced them, then placed them on the grill. Ten minutes later (5 minutes each side) I had a most magnificent vegetable to serve.