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Dairy
Medium
20 Minutes
Diets 
When my daughter came home from a Shalosh Seudos meal raving about a dairy-dressed salad that was out of this world, I knew I had to get the recipe. Seems a sister-in-law got it from an old neighbor, who got it from a friend… the typical merry-go-round journey that recipes often travel. With some tweaking and adjusting, I present a rich, savory, lettuce salad, dressed with a flavorful and thick dressing. Enjoy every bite!
2 (8-ounce/225-gram) packages shredded romaine lettuce
1 pint grape tomatoes, sliced in half, lengthwise
1 pint fresh button mushrooms, sliced
1 cup sliced Gefen Hearts of Palm
2 cups large onion-garlic croutons
2 tablespoons Gefen Vinegar
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/4 cup shredded mozzarella cheese
3 tablespoons cottage cheese
2/3 cup oil, such as Gefen Canola Oil
2 teaspoons sugar
1 teaspoon salt
In a large salad bowl, combine all salad ingredients aside from the croutons.
In a medium-sized mixing bowl, combine dressing ingredients. Blend, using an immersion blender, until a smooth, thick consistency is reached.
Pour dressing over salad and mix very well. (It’s a thick dressing; be sure to mix well enough to coat vegetables.) Add in croutons, and toss to incorporate.
Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger
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prepared the dressing but it came out piecy and a bit separated. what can be the reason?
I would recommend putting into a blender to immersion blender until it is completely smooth.