- Jewish Learning
The look in my youngest daughter’s eyes told me exactly what she thought of this new salad when I asked her to be my tester. With her first bite I got a “mmmm.” Then her eyes widened and I got, “Mmmm, this is really good.” Needless to say, in my home this salad is here to stay.
1 (8–10-ounce) bag shredded romaine lettuce
1/2 cup olive oil
1/4 cup Kedem White Wine Vinegar
4 tablespoons sugar
1 teaspoon salt
Whisk the dressing ingredients together in a medium-sized bowl.
Add the snap peas, hearts of palm, and baby corn, and marinate overnight in the refrigerator.
Toss with shredded romaine lettuce before serving.
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