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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.
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
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)
handful of grape tomatoes, halved (optional)
1/4 cup vinegar (use gluten-free if needed)
1/2 cup canola oil
1/4 cup sugar
2 teaspoons Haddar Dijon Mustard
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/4 teaspoon ground thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup slivered almonds
3 tablespoons sugar
Place all dressing ingredients into a small bowl or cruet and whisk or shake vigorously. Set aside.
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.
Stir to ensure that all almonds are coated evenly. Prepare a small piece of aluminum foil.
Pour the caramelized almonds onto the aluminum foil and allow to cool.
When cool, transfer to a ziplock bag or an airtight container. The almonds will remain fresh for a month.
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.
Photography: Daniel Lailah
Food Styling: Amit Farber
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In the picture it shows tomatoes , but in the recipe it doesn’t mention them?
Thanks for pointing this out, we added tomatoes to the recipe.