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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.
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