Time is passing really quickly. Pesach is less than a week away and I have not published my recipes! I find myself cooking as much as possible to develop recipes for the blog, but due to the demands of my “other life” , an educational consultant for children with special needs, I don’t get a moment to sit down and write my blog. I really do consider myself blessed to be able to spend my days doing the things I am most passionate about, working with children with special needs and their families and cooking. The only missing part is the time to put all my hard work down on paper. Nonetheless, It only gets better in the next few of days, as both Avi and Michali are coming home for Pesach, and then I can sit back and enjoy time with my family. This, thank G-d, is Pete’s busiest time too, so between us it is pretty much work, work and work, and I know that he too is looking for some quiet, family time.
As I mentioned in my last blog, I am trying to keep a balance this Pesach between all the delicious eating of chicken soup and Matzoh balls, and all the other food and some healthy salads. Spinach and arugala are those healthy green veggies, filled with lots of good nutrients and with the delicious tangy dressing this makes a wonderful colorful salad.
Arugala and Spinach Salad with Zesty Orange Dressing
1 bag triple washed fresh spinach
1 bag triple washed arugala
1 cup sliced strawberries
1 Avocado pear
1/2 cup roasted almonds or cashews (optional)
1 green onion
zest of one orange
Combine arugala and spinach in a salad bowl.
Slice strawberries into quarters
Chop green onion into thin rings using both the white and green parts, add to salad.
Slice avocado pear in half, remove pit, but keep it. Slice the avocado into small chunks and add to salad.
Sprinkle the chopped nuts on the salad, and grate some fresh orange rind over the salad.
Put the pit of the avocado pear back into center of salad until ready to serve it. This keeps the avocado from going brown. Cover and place in refrigerator until ready to serve.
1/2 cup olive oil
2 Tbs. Balsamic Vinegar
Juice of one orange, I used a blood orange
1 tsp. honey
2 tsp. grated orange zest
1 shallow tsp. kosher salt
1/4 tsp. black pepper
Whisk all ingredients together and when ready to serve pour the required amount over the salad. You may not use all the dressing depending on the size of the salad. You do not want the salad swimming in the dressing.