A light and refreshing salad with the perfect combo of veggies and crunch. Goes really well with fish, chicken, or meat. Have all ingredients, including the dressing, prepared before Yom Tov; store in bags or containers, and assemble the salad in a snap. Thanks, Mindy R.
Almond Cluster Salad
- Cook & Prep: 30 m
- Serving: 10
Combine salad ingredients in a large bowl.
Mix dressing ingredients in a cruet or container and shake well.
Pour over lettuce and veggies immediately before serving.
For the nut topping, heat oil over medium heat.
Add almonds and honey.
Sauté until medium brown, stirring to ensure that the mixture doesn’t burn.
When browned, pour onto parchment or wax paper to cool.
Break up into clusters when cool and sprinkle over salad.
The nut topping should be made in advance. It can be stored long term in the freezer, or for two weeks in a plastic container.
To make a dietetic version of this salad, do as follows: Instead of 1/4 cup oil use one tablespoon oil and two tablespoons of water. In the topping, use just one to two teaspoons of oil. That’s how I make it, and since the salad is so flavorful, you don’t miss the oil.
Photography: Daniel Lailah
Styling: Michal Leibowitz
Acknowledgments: Special thanks to Mrs. Taleznik from Matam Chofetz Chaim in Jerusalem, for generously and graciously sharing her expertise and the above meat recipes. Each one is a winner and we’re delighted to showcase them here at Mishpacha.