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Gefilte Fish Chopped Salad PDF Print E-mail

KosherEye.com

GefilteFishSalad
Adapted from a recipe by Eileen Goltz

Ingredients

1 package Whitefish Gefilte Fish (I like A&B best) prepared according to the package directions (you can make it any way you like, but drain it very well before you cut it into bite sized pieces
2 cans artichokes, drained and cut into quarters
2 cans sliced water chestnuts (drained)
1 1/2 to 2 cups shredded carrots
6 sliced green onions
2 cans black olives, drained and cut in half
1 red pepper, seeded and chopped into bite sized pieces
3 cups shredded spinach or romaine lettuce or a combination
1/4-cup rice wine vinegar
2/3-cup olive oil
2 teaspoons dill
2 tablespoons sugar
Salt and pepper to taste

Directions


In a large salad bowl combine he artichokes pieces, water chestnuts, carrots, green onions, olives, red pepper and shredded spinach or lettuce. Toss to combine.

Add the gefilte fish on top; Sprinkle the dill over the top of the fish and then drizzle the vinegar and oil over the top. Season with a little salt and pepper and toss gently so everything is coated and combined.

Refrigerate for at least 1/2 hour before serving.
Serves approximately 8

 

Notes

Serves approximately 8

Recipe: kosher, fish, salad, parve


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