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Recipe by Faigy Grossman

Snappy Marinated Salad

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts

 I was delighted with the results when I created this salad! The concept of a delicious salad that would last three days over Yom Tov combined with the crunchy texture and combination of flavors was just what I was looking for. I’m sure you’ll agree that it’s  the perfect salad to brighten your table and taste buds this Shavuos.

Ingredients

Salad

  • 2 cups sugar snap peas, halved

  • 2 cups portabella mushrooms, cut into small chunks (you can use bell mushrooms, if you prefer)

  • 3 tablespoons Gefen Sweetened Dried Cranberries

  • 1/3 cup baby carrots, cut into thin rings (about 8–10 small carrots)

  • 1/2 small purple onion, quartered and sliced

  • 2 tablespoons pine nuts

Marinade

  • 4 teaspoons distilled vinegar

  • 1 and 1/2 teaspoons mustard

  • 2 tablespoons brown sugar

  • 1 tablespoon oil

  • 1 and 1/2 tablespoons hot water

  • 1/8 teaspoon salt

Directions

Make the Salad

1.

Combine salad ingredients. In a separate bowl, combine marinade ingredients, mixing well. Pour over vegetables and stir to coat. Refrigerate at least 2 hours before serving.

Snappy Marinated Salad

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Gila
Gila
5 years ago

ingredients in israel looks amazing!
does anyone know what sugar snap peas are called in israel??

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