- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Please enter the email you’re using for this account.
This salad is something different and classy — and easy enough for weekdays but nice enough for Shabbos. Serve it alongside your favorite grilled chicken or fish.
1–2 small boxes fresh mushrooms
1 bag cut-up white cabbage
handful cherry tomatoes, halved
Bartenura Olive Oil, for sautéing
salt and pepper to taste
1/2 cup Heaven & Earth Ketchup
1/2 teaspoon dry mustard
1/2 cup distilled vinegar
1/3 cup sugar
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 teaspoon paprika
1/2 tablespoon salt
2 tablespoons oil
4 tablespoons water
croutons
crushed roasted almonds or pecans
Slice mushrooms by hand, not too thinly, and sauté in a little olive oil. Season with salt and pepper. This can be done one day in advance, and mushrooms should be refrigerated until use.
Mix all dressing ingredients together in a container and shake well (this can be made a few days in advance).
To assemble: Place cabbage and tomatoes in a large bowl. Arrange sautéed mushrooms on top. Pour dressing over salad or serve on the side. Top with croutons or nuts.
How Would You
Rate this recipe?
Please log in to rate
Reviews