APPLE AND ASPARAGUS SALAD | PAREVE
Serves eight
40 asparagus stalks, ends trimmed cut in half
2 tablespoon plus ⅓ cup olive oil
Kosher salt
Ground pepper
¼ cup apple cider vinegar
3 tablespoons honey
1 to 2 tablespoon chopped parsley
2 teaspoons minced garlic
Mixed salad greens
2 Granny Smith or Golden Delicious apples, peeled and diced
½ cup chopped walnuts, toasted
Preheat your oven to 375 degrees. Place the asparagus pieces
on a cookie sheet with sides and drizzle the 2 tablespoons of oil
over the top. Sprinkle the kosher salt and pepper over the top.

Roast the asparagus just until it’s starting to wilt, about 5 to 7
minutes. Remove from the oven and let it cool.

In a bowl, combine the vinegar, honey, oil and garlic. Whisk
to combine, and then add the chopped parsley. Whisk to com-
bine again and taste, adjusting the sweetness and salt levels to
your preference. Add the apple pieces and mix to coat.

Divide the salad greens between eight plates. Divide the
asparagus pieces between the plates and mound them on top of
the greens. Spoon the apple dressing over the top of the asparagus
and on the greens. Top with the toasted walnuts and serve.

OLIVE SALAD | PAREVE
Serves eight
You don’t need to add salt as the olives are salty enough
without adding more.

1 cup sliced black olives
1 cup sliced pimiento stuff ed green olives, sliced
½ cup olive oil
2 tablespoons minced red onions
½ tablespoon sugar
3 to 4 stalks chopped celery
2 tablespoons minced parsley
2 teaspoons minced garlic
1½ teaspoons black pepper
4 to 5 cups spinach leaves
1 cup chopped tomato, garnish
Place the black and green olives and olive oil, sugar, red onion,
celery, parsley and pepper in a bowl. Mix to combine. Cover and
refrigerate until ready to use. (Th e olive mixture can be covered
and refrigerated for up to 5 days).

Divide the spinach between eight plates. Top with 2 to 3
tablespoons of the olive mixture and top with chopped tomatoes.

Th ere will be more than enough olive mixture for this salad. It’s
also great on Pesach rolls and matzah.

Note: You can add shredded Monterey Jack or mozzarella. ●
PASSOVER EAT-IN DINNER MENU
$27.95pp 4 Course • $23.95pp 3 Course
Appetizers (Choose one)
Soups: (Choose one)
- Gefi lte Fish with Red Horseradish
- Matzo Ball Chicken soup
- Chopped Liver
- Garden Vegetable soup
- Sweet ‘n Sour Meatballs
Entrée’s: (Choose one)
- Stuff ed Cabbage in sweet and sour sauce
- Beef Brisket sliced thin and served with gravy
- Roasted Half Chicken served with Matzo stuffi ng
- Roasted Turkey Breast served with Matzo stuffi ng and gravy
- Chicken Breast (bone in) roasted in a sweet orange marmalade glaze
- Broiled Salmon topped with oven roasted tomatoes and green olives
Side Dishes: (Choice of two)
- Roasted Herb Potatoes
- Roasted Garlic and Rosemary Mashed Potatoes
- Roasted Fingerling Sweet Potatoes
- Tzimmes
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- Whole Green Beans
FOR FRIDAY NIGHT
- Roasted Vegetable Medley
RESERVATIONS - Matzo Stuffi ng
Desserts: Assorted cakes and Passover desserts
We will be serving Passover dinners all week
Call For More Information Or Place Your Order Online
700 Dekalb Pike • Blue Bell, PA • 19422 | 484-322-2126
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happy passover
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