Picnics are a staple of the springtime holiday of Lag B’Omer.

Picnics are a staple of the springtime holiday of Lag B’Omer.  To help spice up your picnic basket, here are a few recipes for salads (and, for good measure, pickles), taken from  the  pages of “These Are the Names…” – the new Hebrew High School of New England recipe book.   For more information on how to obtain a copy of the book, contact HHNE at (860) 231-0317.

Cashew-Spinach Coleslaw
From Loren Gelber

16-oz. bag coleslaw mix
3 oz. baby spinach leaves
1/4 cup sugar
1/2 tsp. ginger
1/4 tsp. sea salt
1/4  tsp. black pepper
1/2  cup rice vinegar
1/4  cup toasted sesame oil
3 T. soy sauce
2 T. red wine vinegar
3/4  cup roasted salted cashews
1/4  cup raw sunflower seeds

Empty coleslaw into bowl or large Ziploc bag.  Shred the spinach and add to coleslaw.  In a bowl or jar mix the rest of the ingredients besides the cashews and seeds.  Pour the dressing over salad at least one hour before the meal.  This recipe can be made a day in advance.  Before serving, sprinkle on the cashews and sunflower seeds.

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Pear Salad
From Sara Beth Kahn

Romaine lettuce
Hearts of palm, cut into bite-sized pieces
Avocado
Fresh pears, cut into bite-sized pieces
Scallions (opt.)

Salad dressing:
1/4 cup red wine vinegar
1/4 cup sugar
1/2 cup oil
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
3 drops Tabasco sauce (opt.)

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Posner Pickles
From Harold Lifshutz

Per glass container or well washed empty gefilte fish jar adjust recipe according to container size.  Place in jar 2 sliced garlic cloves; add 3-4 really fresh, firm medium cucumbers, washed in cold water sliced length-wise to pack tightly into jar.  Add teaspoon pickling spice or 2 bay leaves and peppercorns, 1 tablespoon salt, 1 sweetener or 1/2  teaspoon sugar.  Fill jar 1/3 with vinegar; top up to cover with cold water.  Add 2 more bay leaves, a few springs of dill, another sliced garlic clove and a thin slice of red chili pepper (optional). Close tightly, turn over to mix.  Leave (on paper, as it tends to leak) in semi-sunny spot for 1-3 days, depending on the weather. Turn over the closed jar daily.

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Terra Stix Coleslaw
From Elana Freund Greenberg

1 bag shredded coleslaw
Slivered almonds
Terra stix
Craisins

Dressing:
1/3 cup oil
1/2 cup sugar
2 Tablespoons red wine vinegar

Toss coleslaw, almonds, terra stix and Craisins. Whisk dressing together and pour over coleslaw. Toss to coat.