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A few years ago, my brother discovered beef jerky. He loved the deep flavor―but didn’t love that it was so chewy and hard to eat. My mother decided to satisfy his craving by making her own jerky that was both flavorful and soft – the ultimate in jerky perfection. After my brother’s requests for jerky became a bit too frequent, my mother bought jerky-making equipment for my sister-in-law. I personally very much enjoy her jerky. In the rare event of having any leftovers, I love to use it as a salad topper! I find that sweet and smoky flavor pairs well with the dressing but really any flavor of beef jerky would work (look in better supermarkets for a kosher selection of jerky). This salad is easy, tastes delicious, and all the components can be prepped in advance. Perfect for hosting a hectic day seudah in your home.
1 (8-ounce) bag Romaine lettuce
1 cup cherry tomatoes, halved
1 red pepper, diced
1 cucumber, peeled and diced
8 ounces white button mushrooms, sliced
2 ounces sweet and spicy beef jerky, crumbled
1 small red onion, chopped
1 teaspoon dry mustard powder
1/2 cup white vinegar (use distilled for gluten-free)
1/4 cup sugar
1 cup oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon black pepper
In a large bowl, combine onion, mustard, vinegar, sugar, oil, garlic powder, salt, and black pepper.
Using an immersion blender, blend dressing until smoother.
In a large bowl, combine lettuce, tomatoes, pepper, cucumber, and mushrooms. Top with beef jerky.
Toss salad with some of the dressing right before serving (you will have plenty of extra dressing).
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