2 cups cooked chicken or turkey cut into 1 inch cubes
4 green onions, chopped
2 tomatoes, chopped
1 red bell pepper, chopped
3 cups chopped lettuce
1 teaspoon chopped fresh dill
1 tablespoon chopped fresh parsley
1/2 cup mayonnaise
1 tablespoon lemon juice
salt and pepper to taste
In a bowl combine the chicken/turkey, green onions, red pepper, tomatoes, lettuce, dill, and parsley. Toss to combine. In another bowl combine the mayonnaise and lemon juice and salt and pepper. Pour the dressing over the salad and toss to combine.Green Onions (Scallions): Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found crawling on the outside or inside of the long green shoots. Inspection: 1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb. 2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use. 3. If insects are found in a scallion, the entire bunch must be checked. The affected scallion must be discarded. Lettuce: Inspection: 1. Cut off the lettuce base and separate the leaves from one another. 2. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.) 3. Agitate lettuce leaves in the soapy solution. 4. Spread each leaf, taking care to expose all its curls and crevices. Using a heavy stream of water or a power hose, remove all foreign matter and soap from both sides of each leaf. Alternatively, a vegetable brush may be used on both sides of the leaf. 5. Several leaves should be checked over a light box or under strong overhead lighting to verify that the washing procedure has been effective. Pay careful attention to the folds and crevices in the leaf where insects have been known to hold tight through several washings. 6. If it is practical, it is best to check each leaf. 7. If the manner of washing described above is impractical, each leaf must be carefully inspected. 8. In a commercial setting, a vegetable spinner is recommended. (The advantages of spin-drying are: (1) the Rabbi will not risk an electrical shock when placing the leaves on the light box; and (2) the leaves will stay fresh and moist for a longer period of time.) 9. Three handfuls of leaves from different areas of the bin should be checked over a light box or under direct light. Our experience has shown that if the leaves are washed properly, no insects will be found. Fresh Dill and Parsley: Fresh dill and parsley (as well as the following herbs: basil, cilantro, mint, oregano, rosemary, sage and thyme) are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used. Recommendation: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found, proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used. Inspection: 1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.) 2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs. 3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs. 4. Check both sides of each leaf under direct light. 5. If one or two insects are found, rewash the herbs. 6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Green onions (scallions), lettuce, fresh dill and parsley tend to be insect infested. For detailed instructions on how to check each of these ingredients for insect inspection, please see “Special Instructions” section below.