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Parve
Easy
0 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
No Diets specified
I’m the one who generally makes everything from scratch and rarely buys premade – with one exception. When making a simcha, party, or for any occasion, I will call Deena Weiss of Lakewood’s The Green Bowl to order her fabulous salads and prepared cut fruit. Deena is known for her professionalism, creativity, and cleanliness. She also offers unique gifts. From salads presented in magnificent bowls complete with servers to dips packaged along with any item, she has a novel way of gifting with magnificent presentation (and they deliver too!) I’m pleased to present you with one of The Green Bowl’s best-selling salads. Serves 6-8.
18 (225-g) bag romaine lettuce, shredded
6 oz (170 g) baby bella mushroons, sliced thinly
salt and pepper to taste
2 Tsp olive oil
1/2 orange pepper and 1)2 red pepper, sliced into 1 inch matchbox slices
1/2 red onion, sliced thinly
1/2 avocado, diced
a handful roasted, slivered almonds
1 1 oz. (20-g) snack bag BBQ tortilla chips (I use Golden Fluff. In Israel, substitute grill-flavored Doritos)
Dressing:
½ cup canola or vegetable oll
1/4 cup sugar
1/8 cup white wine vinegar
1/4 cup ketchup
1/2 tsp parsley flakes
1/4 tsp paprika
½ tsp salt
1 squeeze yellow mustard
1 tsp granulated garlic powder, or 1 clove garlic, crushed
less than 1/8 tsp coarsely ground black pepper
less than 1/8 tsp crushed red pepper flakes
Wash the mushrooms well. Place in a 2-quart saucepan with salt, pepper, and olive oil.
Cover the saucepan and place on medium heat. Allow mushrooms to steam for 5 minutes. Remove from hear and allow to cool completely.
In a large bowl, mix together lettuce, mushrooms, red and orange peppers, red onion, and diced avocado.
Mix the dressing ingredients together.
Sprinkle the almonds and place the chips (do not crush or crumble) over the salad.
Drizzle with desired amount of dressing.
Note: It’s best not to overdress this salad.
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