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
Recipe By Brynie Greisman
- Cook & Prep: 30 m
- Serving: 10
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Contains:
Ingredients (12)
Salad
Dressing
Nut Topping
Start Cooking
Prepare Salad
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Combine salad ingredients in a large bowl.
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Mix dressing ingredients in a cruet or container and shake well.
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Pour over lettuce and veggies immediately before serving.
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For the nut topping, heat oil over medium heat.
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Add almonds and honey.
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Sauté until medium brown, stirring to ensure that the mixture doesn’t burn.
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When browned, pour onto parchment or wax paper to cool.
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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.
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