Matzah Salad Recipes

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MATZAH SALAD



Matzah Salad image

Make and share this Matzah Salad recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 22m

Yield 10 serving(s)

Number Of Ingredients 7

10 matzo crackers
4 tablespoons extra virgin olive oil
1 red bell pepper, finely diced
1 cucumber, finely diced
2 teaspoons capers (optional)
1 bunch chives, finely chopped
salt and pepper, to taste

Steps:

  • Run a rolling pin over matzos to break up into small pieces no larger than 1/4". Cook over medium-high heat in a dry saute pan or toast in a 300*F oven for 10 minutes. Transfer to a bowl.
  • Heat the olive oil in a saucepan and add cucumbers and peppers. Cook 1 minute over medium heat.
  • Turn off the heat and add capers, if using, and chives.
  • Toss in a mixing bowl with the toasted matzo. Add salt and pepper to taste. Serve at room temperature or slightly warm.

Nutrition Facts : Calories 112, Fat 5.7, SaturatedFat 0.8, Sodium 1.2, Carbohydrate 13.7, Fiber 0.8, Sugar 1, Protein 1.7

MEDITERRANEAN FATOUSH SALAD



Mediterranean Fatoush Salad image

Provided by Susie Fishbein

Categories     Salad     Tomato     Side     Passover     Vegetarian     Lunch     Cucumber     Arugula     Healthy     Kosher     Kosher for Passover     Endive     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

Spiced matzo chips
1 (8-10 inch) English cucumber, peeled
3-4 heads Belgian endive, separated into leaves
1/8 cup fresh mint leaves (discard stems)
1/4 cup flat-leaf Italian parsley leaves (discard stems)
1 cup small grape or cherry tomatoes, quartered
1 cup arugula
Juice of 1 lemon
4 tablespoons extra-virgin olive oil
1 clove fresh garlic, minced
Pinch of coarse sea salt or kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Prepare the matzo chips .
  • Slice the cucumbers in half lengthwise. With a spoon, scoop out and discard the pulp. Chop into 1/2-inch pieces. Place into a large salad bowl.
  • Thinly slice the endive and place into the bowl. Lay the mint leaves in a pile and tear them; they will bruise if you cut them with a knife. Add to the bowl. Toss in the parsley, tomatoes, and arugula. Mix in the lemon juice, olive oil, and garlic. Season with salt and pepper, tossing to combine. Allow to marinate for a few minutes.
  • Stand 2 matzo chips in each salad.

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