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Dairy
Easy
40 m
Diets 
This salad is bursting with delicious, fun flavor.
oil for frying, plus more for drizzling
3 ounces Ta’amti Feta Cheese, cubed
bread crumbs (unseasoned)
4 ounces white mushrooms, sliced
salt, to taste
8 ounces lettuce
1 cup Tuscanini Spaghetti, cooked and drained
cherry tomatoes, halved
3 tablespoons oil
3 tablespoons Gefen Mayonnaise
1 tablespoon Gefen Lemon Juice
2 tablespoons sugar
1 tablespoon parsley
2 teaspoons Gefen Mustard
1 teaspoon soy sauce
In a small skillet, heat a quarter inch of oil.
Coat feta cheese in bread crumbs and fry for two minutes on each side, flipping gently.
Preheat oven to 400 degrees Fahrenheit.
In a pan, toss mushrooms with salt and a little oil. Bake covered for 10 minutes. Uncover, spill out juices, and bake for a further 10 minutes.
Combine dressing ingredients and mix until smooth.
Place lettuce, spaghetti, cherry tomatoes, mushrooms, and feta cubes in a large bowl. Pour dressing over salad and toss gently prior to serving.
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