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Recipe by Brynie Greisman

Layered Salad with Silan Almond Dressing

Layered Salad with Silan Almond Dressing add or remove this to/from your favorites
Parve Parve
Easy Easy
8 Servings
Allergens

“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.

Ingredients

Layered Salad Suggestions

  • 8 ounces (227 grams) shredded lettuce

  • 1 cup shredded purple cabbage or 1 kohlrabi, peeled and grated

  • 1/2 cup carrot sticks or curls

  • 1/2 cup grape tomatoes, halved

Dressing

Directions

Prepare the Salad

1.

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.

2.

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.

Tips:

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.

Notes:

This salad can easily be customized to suit your preferences. Do not use watery veggies such as cucumbers, celery, or mushrooms for this salad.

Prepare the Salad

Salad serves 8, dressing yields scant 2/3 cup.

Credits

Photography: Daniel Lailah. Food Styling: Amit Farber.

Layered Salad with Silan Almond Dressing

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