Good at Passover time or anytime during the year.
3 mangos, cubed
3 avocados, cubed
¾ cup cilantro, chopped
3 tablespoons, red onion
½ – ¾ cup olive oil
3 tablespoons lime juice
1/8 teaspoon black pepper
Kosher salt to taste

Gently toss mangos, avocados, cilantro, and red onion. Mix oil, lime juice, pepper, and salt. Shake well. Toss with the avocado mixture.

6 hot-house tomatoes, sliced
1 (8 ounce) package of mozzarella, cut into thin rounds that will fit on top of the tomatoes
1 bunch basil, leaves separated
1 teaspoon kosher salt
¼ cup olive oil
½ cup kalamata olives

On a large platter, arrange tomatoes in a single layer.  Top with mozzarella, then a basil leaf.  Sprinkle kalamata olives throughout. Sprinkle salt over all and then drizzle with olive oil.   Serve at room temperature.

1 cup cherry tomatoes, halved
8 cups baby spinach
½ cup goat cheese, crumbled
¼  teaspoon pepper
¼ cup toasted walnut pieces

Maple Dressing:

¹/3 cup balsamic vinegar
¼ cup maple syrup
¼ cup olive oil
1 teaspoon minced garlic
1 teaspoon minced rosemary
Salt and pepper to taste

Preheat oven to 350 degrees.  Arrange tomatoes, cut side up, on a greased jelly-roll pan or cookie sheet with sides. Whisk together dressing ingredients and drizzle 2 tablespoons over tomatoes.  Cook for 30 minutes and cool.

Combine tomatoes, spinach, goat cheese, and pepper.  Sprinkle walnuts on top. Toss with dressing.

1/3 cup toasted or honey-glazed pecans
2   peaches, cut into small chunks or very thin slices
2  (6 ounce) packages fresh baby spinach

Dressing:
3 tablespoons balsamic vinegar
1 teaspoon sugar
2 teaspoons lemon juice
¼ cup olive oil
Salt and pepper to taste

Whisk together dressing ingredients.  Toss with pecans, peaches and spinach.

1 red onion, sliced
1 red pepper, cut into strips
1 yellow pepper, cut into strips
2 zucchinis, cut lengthwise
½ pound mushrooms, sliced
1 teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon balsamic vinegar
8 ounces mozzarella, cut into small chunks or 8 ounces feta, crumbled

Preheat oven to 400 degrees.  Toss together vegetables, olive oil and salt.  Roast for 1 hour, flipping over halfway through.  Remove from oven and toss with balsamic vinegar. Cool and refrigerate.  Remove from refrigerator about 1 hour before serving so it will be a room temperature. Toss with desired cheese just before serving.

1  red pepper, thinly sliced
1  green pepper, thinly sliced
1  jalapeno, chopped
1 (10 ounce) package coleslaw
¼ cup vinegar
2  tablespoons lime juice
1  teaspoon sugar
2  tablespoons oil
Salt and pepper to taste

Place red pepper, green pepper, jalapeno and coleslaw in a large bowl. Whisk together remaining ingredients.  Pour into pepper and coleslaw mixture and toss.

1    medium eggplant, peeled
2    red bell peppers, seeded
1    red onion, peeled
2    garlic cloves, minced
3    tablespoons good olive oil
1½ teaspoons kosher salt
½   freshly ground black pepper
1    teaspoon tomato paste

Preheat the oven to 400 degrees.

Cut the eggplant, bell pepper, and onion into 1-inch cubes.  Toss them in a large bowl with the garlic, olive oil, salt and pepper.  Spread them on a baking sheet.  Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.  Cool slightly.

Place the vegetables in a food processor with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.  Taste for salt and pepper.

By the Quilted Giraffe Restaurant in NY

10  squares matzah
4    tablespoons margarine
1    red pepper, finely chopped
1    cucumber, finely diced
2 to 3 teaspoons capers (optional)
1    bunch chives, finely chopped
Salt and pepper to taste

Run a rolling pin over the matzah to break it up into small pieces no larger then ¼ inch, about the size of matzah farfel.
Cook in a dry sauté pan or slightly toast in a 300° oven for 10 minutes.
Heat the margarine in a saucepan and add peppers and cucumber.  Cook for 1 minute over medium heat.
Turn off the heat and add capers and chives.
Toss in a mixing bowl with the toasted matzah.  Add salt and pepper to taste.  Serve at room temperature or slightly warm surrounding a brisket.

Yield : 6 servings (M) or (P)

For the salad :
2    small to medium heads Boston lettuce, discard any wilted leaves
1    Hass avocado, pitted
1    large bunch scallions, thinly sliced
Leaves from 1 bunch cilantro, finely chopped

For the dressing :
2    limes, juiced
¹/3  cup extra-virgin olive oil
½   teaspoon salt
1    teaspoon sugar
About 20 grinds fresh black pepper
1    tablespoon Passover mustard

Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry.  Use a spoon to remove the flesh in 1 piece from each half of the avocado.  Thinly slice the avocado flesh into thin wedges.

Whisk together all the dressing ingredients.

Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro.  Finish with a healthy drizzling of the dressing.