Almond Cluster Salad

 

• 

• Cooking and Prep: 30 m
• Serves: 10
• Contains:

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.

READ MORE

Ingredients (12)

Salad

• 2 scallions, thinly sliced 

• 1 head lettuce, cut up, or 1 bag mixed shredded lettuce 

• 2 stalks celery, thinly sliced 

• 1 can Gefen Mandarin Oranges, drained 

  X

  

  Gefen Mandarin Oranges

Dressing

• 1/4 cup oil 

• 1/8 cup distilled vinegar 

• 2 tablespoons sugar 

• 1 teaspoon salt 

• 1/8 teaspoon black pepper 

Nut Topping

• 1 tablespoon Gefen Canola Oil

  X

  

  Gefen Canola Oil

• 1 cup slivered almonds 

• 2 tablespoons Gefen Honey

  X

  

  Gefen Pure Honey

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

Prepare Salad

1. Combine salad ingredients in a large bowl.

2. Mix dressing ingredients in a cruet or container and shake well.

3. Pour over lettuce and veggies immediately before serving.

4. For the nut topping, heat oil over medium heat.

5. Add almonds and honey.

6. Sauté until medium brown, stirring to ensure that the mixture doesn’t burn.

7. When browned, pour onto parchment or wax paper to cool.

8. Break up into clusters when cool and sprinkle over salad.

Note:

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.

Tip:

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.

Credits

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.