Crunch and Color Salad

5

(1)

• 

• Cooking and Prep: 05 m
• Serves: 8
• No Allergens

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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 Delicacy Silan Date Syrup

  X

  

  Galilee's Delicacy Silan Date Syrup

• 2 packets Truvia (or 2 tablespoons sugar)

• 2 teaspoons salt

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Start Cooking

Prepare the Salad

1. In a large bowl combine cabbages, lettuce, scallions, onion, pomegranate arils, apple, and sugar snap peas.

2. In a jar or cruet combine all remaining ingredients to make the dressing, and pour over the salad. Toss to combine.