Israeli Chopped Herb Salad is super healthy but also naturally neon pink with pomegranate and candy cane beets! And pink healthy food> not pink healthy food. It’s just science. (And scroll down to enter our GrubMarket Giveaway!)
Y’all, Merry Christmas if you celebrate! How was it? Let me live vicariously through you. Did Santa bring you presents and cookies and matching footie PJs for the whole family?? I hope so.
For the rest of y’all, how was your movie and Chinese food? Moo shu and pancakes anyone? I actually did a little of both traditions. Christmas Eve we had Chinese food and went to the Matzah Ball (aka a bunch of Jews going to a bar together and drowning our lonely sorrows in Fireball.) But, on Christmas my friend generously invited us to her family’s Christmas dinner and it was awesome! I got my first Christmas present ever (a Virgin Dolly Parton Jesus candle!) and ate roast and scalloped potatoes and deviled eggs (so gentile, right?) But now, back to my rugelach diet. And this super delicious Israeli Chopped Herb Salad.
Now I don’t know about you, but after the holidays I get on a healthy kick. But also, it’s cold out and gets dark early and I’m lazy and I want the food to come to me! So I was super pumped to partner with GrubMarket to make this salad.
My brother lives in San Francisco and I’m always jealous of the gorgeous produce he can get at their farmer’s markets. This is why I love GrubMarket. They bring you farmer’s market goods and artisan products at prices up to 50% off what other grocers sell them for! Cool, right? So you get the best quality items, delivered right to you at the best price. Seriously, the organic pomegranates I got were $1 less each than the conventional ones my local market has! Plus, you can get natural cleaning products an soaps and weird things like these candy cane beets. And you know how much I love hot pink food.
This salad was inspired by a dish I had in a kosher meat restaurant in Tel Aviv at all places. In between lamb chops and chicken skewers was this bright herb salad with lots of mint and sweet raisins. I couldn’t stop eating it! I knew I had to recreate it with my own twist, so I swapped the raisins or dates, and added minced candy cane beets and pomegranate arils from GrubMarket for lots of flavors and textures.
Now, time for the giveaway!! Want to win this California Fruit Bounty full of California citrus, pears, apples and more?? Yes you do. Use the Rafflecopter below to enter!
And don’t forget the recipe!
- For Dressing:
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 2 tablespoons honey
- ¼ cup champagne vinegar
- ½ cup extra virgin olive oil
- Salt and pepper
- For Salad:
- 1 cup arugula, chopped
- 1 bunch mint, chopped, about 1 cup
- 1 bunch basil, chopped, about 1 cup
- 1 bunch parsley, chopped about 2 cups
- ¼ cup chives or green onions, diced
- Arils from one pomegranate
- 3 medium candy cane beets, small diced
- 5 dates, minced
- To make dressing, whisk together garlic, lemon juice, honey, and vinegar in a small bowl. Drizzle in olive oil while whisking to create an emulsion and season with salt and pepper to taste.
- Toss all the salad ingredients together in a large bowl and then toss with just enough dressing to coat. Eat!
I partnered with GrubMarket to create this recipe. Thanks for supporting WJWE. Jew rock!