Festive Salad

 

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• Cooking and Prep: 25 m
• Serves: 10
• Contains:

Festive Salad lovers beware: This is a fantastic blend of textures and flavors. Toss it, or plate it. One thing’s for sure — they’ll keep coming back for more.

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Ingredients (19)

Salad Ingredients

• 1 10-ounce bag (285 gram) hearts of romaine

• 1/2 small red onion, diced

• 1 avocado, thinly sliced or cubed

• 3/4 cup Gefen Organic Chickpeas

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  Gefen Organic Ready-to-Eat Chickpeas

• 1 cucumber, peeled and sliced in circles

• red, orange, and yellow peppers, thinly sliced

• smoked turkey cubes (optional)

• finely shredded carrot (for garnishing)

• finely shredded beet (for garnishing)

Salad Dressing

• 1/4 cup vinegar (use gluten-free if needed)

• 1/2 cup canola oil

• 1/4 cup sugar

• 2 teaspoons Haddar Dijon Mustard

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  Haddar Dijon Mustard

• 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1/4 teaspoon ground thyme

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

Carmelized Almonds

• 1 cup slivered almonds

• 3 tablespoons sugar

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Start Cooking

Prepare Dressing

1. Place all dressing ingredients into a small bowl or cruet and whisk or shake vigorously. Set aside.

Prepare Carmelized Almonds

1. To prepare the caramelized almonds, place slivered almonds and sugar in a 1-quart saucepan over medium-low heat. Watch carefully as the sugar begins to melt and the almonds slowly begin to toast.

2. Stir to ensure that all almonds are coated evenly. Prepare a small piece of aluminum foil. 

3. Pour the caramelized almonds onto the aluminum foil and allow to cool.

4. When cool, transfer to a ziplock bag or an airtight container. The almonds will remain fresh for a month.

Prepare Salad

1. To assemble salad, place all ingredients in a large salad bowl, or divide evenly among 10 salad plates. Toss or drizzle with dressing. Garnish with shredded carrot and beet. Top with caramelized almonds.

Variation:

For a more dietetic dressing, you can use ¼ cup oil plus ¼ cup water instead of 1/2 cup oil.

Credits

Photography: Daniel Lailah
Food Styling: Amit Farber