Recipe by Brynie Greisman

Gourmet Salad with Multi-Nut Crunch

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Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Tree nuts

This salad has all the components to make it real favorite — interesting ingredients, vegetables of varied texture, a low-fat dressing, and a whopper of a topping. You will make this again and again.

Ingredients

Salad

  • 1 pound (450 grams) fresh spinach leaves, or 1 head romaine lettuce cut in thick strips

  • 1–2 (14-oz./400-g.) can(s) Gefen Hearts of Palm, drained and sliced

  • 2 generous handfuls heirloom striped grape tomatoes, halved

  • 1–2 avocados, diced

  • 2 generous handfuls sunflower or lentil sprouts

Topping

  • roasted macadamia nuts, chopped

  • roasted cashews, chopped

  • roasted almonds, chopped

Dressing

  • 1/3 cup sugar

  • 1 teaspoon salt

  • 1/2 teaspoon dry mustard

  • 1/2 teaspoon paprika

  • 1/4 cup oil

  • 1/2 cup water

Directions

Prepare the Salad and Dressing

1.

Combine all salad ingredients in a large bowl.

2.

Combine all dressing ingredients in a medium-sized container and shake well. Pour over salad right before serving. Garnish with nuts as above.

Notes:

Dressing can be made a few days in advance and stored in the fridge for at least a week. Also, you can substitute cherry tomatoes and sprouts of your choice if the ones listed here are not available. I personally prefer the sunflower seed sprouts for their vibrant color and slight crunch.
Gourmet Salad with Multi-Nut Crunch

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