Festive Salad

Rivky Kleiman Recipe By
  • Cook & Prep: 25 m
  • Serving: 10
  • No Allergens

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.

Ingredients (19)

Salad Ingredients

Salad Dressing

Carmelized Almonds

Start Cooking

Prepare Dressing

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

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.

Note:

Note: For a more dietetic dressing, you can use ¼ cup oil plus ¼ cup water instead of ½ cup oil.

Credits

Photography: Daniel Lailah
Food Styling: Amit Farber

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