fbpx

Recipe by Faigy Grossman

Delicious and Different Salad with Lemon-Mint Dressing

add or remove this to/from your favorites
Parve Parve
Easy Easy
5 Servings
Allergens

No Allergens specified

Since I needed a recipe with oil as a substantial ingredient, I automatically thought of dressing. Going with my sister Itty’s novel idea of lemon-mint flavoring, we played around with this dressing and salad until we were perfectly satisfied with the results. Since this was a competition, the recipe had to be absolutely delicious, and I must say that there was no salad left to serve at the seudah! We tweaked and tasted (and tasted and tasted…) until it was gone! A fantastic combination — give it a try.

Ingredients

Salad

  • 1 and 1/2 cups chopped pea shoots

  • 4 ounces (110 grams) Romaine lettuce, shredded

  • 5 ounces (140 grams) shredded carrots (about 1 and 1/2 large carrots)

  • 1 Persian cucumber, cut in half lengthwise and sliced

  • 1 large orange, peeled and diced

  • 3–4 tablespoons chopped dried papaya

Lemon-Mint Dressing

  • 2 teaspoons crushed dried mint leaves

  • 1/4 teaspoon salt

  • 1/2 teaspoon minced garlic

Directions

Prepare the Salad and Dressing

1.

Combine all dressing ingredients in a mixing bowl and set aside.

2.

Place all salad ingredients in a large salad bowl and toss to combine.

3.

Pour dressing over salad and toss to coat. Serve chilled.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

Delicious and Different Salad with Lemon-Mint Dressing

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments