A vibrant display of fresh salads and appetizers perfect for Shavuot lunches. The offerings include Tomato Carpaccio with feta, a hearty arugula salad with roasted sweet potato, and a spinach and fruit salad all accompanied by delicious homemade dressings.
1: For Tomato Carpaccio, simmer balsamic vinegar with brown sugar until thickened.
2: Thinly slice tomatoes, crumble feta, lay fresh basil, and top with balsamic reduction.
3: For the large arugula salad, roast a sweet potato until caramelized and soft.
4: Combine arugula, roasted sweet potato, shredded red cabbage, broccoli, avocado, cranberries, and chopped cashews.
5: For the dressing, mix mayo, sugar, red wine vinegar, salt, and pepper until combined.
6: For spinach and fruit salad, combine baby spinach, sliced strawberries, thinly sliced mango, red onion, sunflower seeds, and sweet pecans.
7: For the dressing, whisk together dijon, honey, mayo, oil, salt, and pepper.
