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This salad is so refreshing and delicious! It’s perfect for a summer brunch!
3 cups packed baby spinach
1 medium mango, diced small
1 can Gefen Hearts of Palm, sliced
1 medium avocado, diced small
1/4 cup candied pecans
1 medium shallot (optional)
oil for frying (optional)
3 tablespoons oil
2 tablespoons Tuscanini Apple Cider Vinegar
2 tablespoons packed brown sugar
1 teaspoon Gefen Minced Garlic
pinch of salt
To make the fried shallots (optional), heat oil in a small pot. Slice the shallot thin and when the oil is 350 degrees Fahrenheit, add the shallots and fry until the edges brown and crisp. Drain in a small strainer or metal drying rack over a towel.
To assemble the salad, place the spinach at the bottom of the bowl. Top with the mango, hearts of palm, avocado, pecans, and fried shallots.
Place the dressing ingredients into a mason jar and shake until emulsified.
Just before serving, drizzle the dressing over the salad and toss.
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