KosherEye.com
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