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Parve
Easy
6 Servings
Allergens 
No Allergens specified
10 Minutes
Diets
No Diets specified
Submitted by C Baron
Years ago, I had gone to my sister in law for Shabbos, and she had served a yummy salad. When I asked her for the recipe, she just laughingly said how she just sprinkled a bit of this and poured a bit of that over all the vegetables in the bowl. I loved the idea, and the next week I tried it out at home – with delicious results! I perfected the technique, and now it almost isn’t Shabbos or Yom Tov without this salad. I’ve passed it on to so many people, all with raving results! Feel free to change up the vegetables to your family’s preferences.
Added note: although hot peppers are a go to choice for many, even those who don’t like hot peppers shouldn’t get scared off, as it doesn’t “take over” the salad, it just gives it that amazing flavor!
1 bag romaine lettuce
1 red pepper, cut in small strips
2 cucumbers, cut in half circles
2 tomatoes, cut in small pieces
sour pickles or dill pickles
a heaping pile of Gefen Hot Pepper Rings or slices plus the juice from the hot peppers (INTEGRAL ingredient)
extra light olive oil
garlic to taste
salt to taste
Put lettuce in bowl.
Using the different vegetables, layer them one by one on top of the lettuce, with the first layer reaching all the way at the end of the bowl, working your way with each vegetable going circular towards the center, leaving a circle in the middle for the hot peppers. (I like doing contrasting colors, starting with the more “plainer” tasting vegetables and letting the other ones go on top so the natural juices already are giving their flavor.)
Cut up the hot peppers in small pieces and put them in the center.
Take the jar of hot peppers, and pour the juice around all the vegetables.
Drizzle olive oil over all the vegetables.
Sprinkle over salt and garlic.
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