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Parve
Easy
5 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
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.
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
1/3 cup oil
1/4 cup Gefen Lemon Juice
1/2 teaspoon Gefen Lemon Extract
2 tablespoons Gefen Honey
2 teaspoons crushed dried mint leaves
1/4 teaspoon salt
1/2 teaspoon Gefen Minced Garlic
Combine all dressing ingredients in a mixing bowl and set aside.
Place all salad ingredients in a large salad bowl and toss to combine.
Pour dressing over salad and toss to coat. Serve chilled.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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