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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.
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
1/4 cup oil
1/8 cup distilled vinegar
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon Gefen Canola Oil
1 cup slivered almonds
2 tablespoons Gefen Honey
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.
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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