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Crunch and Color Salad

Crunch and Color Salad

Renee Muller

Recipe By Renee Muller

Cooking and Prep: 05 m
Serves: 8
No Allergens

Preference: Parve
Difficulty: Easy
Occasion: Shabbat , Nine Days
Diet: Vegetarian , Gluten Free , Low Fat , Low Carb
Source: Whisk by Ami Magazine

Ingredients (15)

Salad

8 ounces shredded white cabbage
8 ounces shredded red cabbage
8 ounces Romaine lettuce
5 scallions, sliced thinly
1/2 red onion, sliced
2 cups of pomegranate arils
1 apple, cubed (I like to use Honeycrisp apples, if available)
1 cup sugar snap peas, halved

Dressing

2 tablespoons oil
1/2 cup distilled vinegar
4 teaspoons mustard
1 tablespoon Gefen Honey

X

Gefen Pure Honey
1 tablespoon Galilee's Silan Date Syrup

X

Galilee's Delicacy Silan Date Syrup
2 packets Truvia (or 2 tablespoons sugar)
2 teaspoons salt

Start Cooking

Prepare the Salad

In a large bowl combine cabbages, lettuce, scallions, onion, pomegranate arils, apple, and sugar snap peas.
In a jar or cruet combine all remaining ingredients to make the dressing, and pour over the salad. Toss to combine.

Tags:

color
quick-and-easy
healthy ingredients
cabbage
fresh fruit
gluten free

Reviews (1)
Questions and answers

Crunch and Color Salad
Posted by kblindow@sbcglobal.net |December 10, 2018
1

Please Log in to post a review How'd it turn out? Write a review. POST

Community Rating

5 / 5 stars

Crunch and Color Salad
Posted by kblindow@sbcglobal.net |December 10, 2018
1

Please Log in to ask a question How'd it turn out? Write a review. POST

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