Recipe by Faigy Grossman

Creamy Dairy-Dressed Salad

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Dairy Dairy
Medium Medium
8 Servings
Allergens

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!

Ingredients

Salad

  • 2 (8-oz./225-g.) packages shredded romaine lettuce

  • 1 pint grape tomatoes, sliced in half, lengthwise

  • 1 pint fresh button mushrooms, sliced

Cheese Dressing

  • 2 tablespoons 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

  • 2 teaspoons sugar

  • 1 teaspoon salt

Directions

Prepare the Salad

1.

In a large salad bowl, combine all salad ingredients aside from the croutons.

Prepare the Dressing

1.

In a medium-sized mixing bowl, combine dressing ingredients. Blend, using an immersion blender, until a smooth, thick consistency is reached.

2.

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.

Notes:

This dressing keeps very well in the fridge.

Credits

Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger

Creamy Dairy-Dressed Salad

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fr
fr
2 years ago

prepared the dressing but it came out piecy and a bit separated. what can be the reason?

Raquel
Raquel
Reply to  fr
2 years ago

I would recommend putting into a blender to immersion blender until it is completely smooth.