breakfast honoring the memory of a special man

July 7, 2013 • Nancy Wolfson-Moche

A catered bagel-and-lox summer Sunday breakfast included a variety of vegetable salads. I opted for small portions of these three. 

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Persian cucumber spears

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Israeli salad of cucumbers, tomatoes and red onion, lemon and olive oil

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Mixed leafy green salad with grape tomatoes and mango slices, vinaigrette dressing

Icing on the Cake: Testimonials

S has ****LOVED*** this class!
Thank you so much for all you have taught her and all the ways you've helped her develop even more of a passion for food, eating and Jewish culture.

- B.