This salad is not a traditional holiday salad, but fruits of the season. Dates and figs were common in the Mediterranean areas and were used in a lot of holiday dishes.  But in modern days, with frozen fruits so convenient and fresh fruit always available in the stores, you have the opportunity to make your own traditions. If you would like to add dates and figs into this salad, please do.

Fresh Fruit Salad


Cover your tray or plate with fresh greens of your choice.
Slice, chop, make balls or leave whole the following fruits.
And any other fresh fruit you desire to use
Arrange them on the greens.
Then sprinkle slivered almonds over the fruit   (Optional)
This salad of fresh fruits gives you the opportunity to make a beautiful presentation for the table, and it also is a very healthy salad to serve.





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Cucumber salad is not affiliated with any Jewish holiday, but when planning a full dinner, vegetables are very important.  Cucumbers are inexpensive, the salad compliments many meat dishes, and the vinegar in the marinade helps clear the palate.
2 large cucumbers peeled and seeded.
1 large onion, (cut into thin slices or chop in small pieces)
Cut peeled and seeded cucumbers into strips of desired lengths,
approximately 1 to 2 inches long. 

Place the cucumbers and onions in a flat bottomed bowl or casserole dish.  
Pour marinade over them and place in the refrigerator to chill.
1/4 cup rice vinegar
3 Tbsps. water
2 Tbsps. sugar or 1 packet sugar substitute
1 tsp. salt

*Note: Also, adding fresh chopped tomatoes to the cucumbers and a few sprinkles
of your favorite spices or fresh parsley really spices up this salad.
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This fresh green bean salad is not affiliated with any particular Jewish holiday, but is a nice vegetable to serve with dairy or meat.  The slivered almonds add vitamins and attractiveness to the plate.
(Vegetable for any holiday meal)

1 lb. green beans, fresh
2 Tbsps. onions, chopped
2 Tbsps. oil
2 Tbsps. vinegar
1 Tbsps. sugar
Salt and paprika
Sliced almonds (optional)
Cook beans in boiling salt water, or microwave, until tender (do not overcook.)
Drain and reserve ½ cup of the bean liquid. Mix beans and reserved liquid together
while hot, then add oil, vinegar, sugar, and spices, and chill.
Scatter sliced almonds on top when ready to serve.
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