“Outstanding!” That’s the uniform comment of anyone who tasted this salad. Sugar free, different, and very flavorful. I had friends who ate the dressing plain, it’s that good. Thanks, Rachel K.
Layered Salad with Silan Almond Dressing
Recipe By Brynie Greisman
- Cooking and Prep: 10 m
- Serves: 8
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Contains:
Ingredients (12)
Layered Salad Suggestions
Dressing
Start Cooking
Prepare the Salad
Salad serves 8, dressing yields scant 2/3 cup.
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Place all dressing ingredients in a medium-sized bowl and blend with a hand blender (cover bowl partially with a plastic bag so it won’t spray all over). Don’t allow the mixture to become a mush; it should remain piece-y. Alternatively, pulse for just a few seconds in the food processor, taking care that it blends quickly together, but still has pieces.
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Layer the salad ingredients in a large bowl, drizzling the dressing after the cabbage and on top of the tomatoes so it’ll be evenly distributed.
Note:
This salad can easily be customized to suit your preferences. Do not use watery veggies such as cucumbers, celery, or mushrooms for this salad.
Tip:
When I doubled this dressing, which I advise you to do, I used 1/3 cup oil and 1/3 cup water. It was still nice and creamy and just as good.
Credits
Photography: Daniel Lailah.
Food Styling: Amit Farber.
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