Lemony Marinated Chop-Chop Salad

 

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• Cooking and Prep: 3 h
• Serves: 6
• No Allergens

I can’t believe that I never tried this concept before: chopping a whole lemon into a marinade and including it in the salad. It’s out of this world! The lemon gets soft and sweet, and the combination of vegetables is enhanced by its delightful flavor. This salad keeps well in the fridge for a while — save the recipe for Yom Tov!

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Ingredients (14)

Salad

• 2/3 cup sliced baby carrots

• 1/2 large red pepper, chopped

• 5 ounces (140 grams) button mushrooms, chopped

• 3/4 cup sliced Gefen Baby Corn

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  Gefen Baby Corn

• large handful of snow peas, chopped

• 1/2 small red onion, chopped

Marinade

• 1 medium lemon, scrubbed and diced

• 1/2 cup sugar

• 1/4 cup water

• 1/4 cup oil

• dash black pepper

• 1 teaspoon Gefen Dry Parsley Flakes

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  Gefen Dry Parsley Flakes

• 1/2 teaspoon salt

• 2 tablespoons vinegar

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Start Cooking

Prepare the Marinade and Salad

Yields 1 two-pound container

1. Combine all vegetables in a large mixing bowl.

2. In a small saucepan, mix together all marinade ingredients and bring to a boil. Simmer for a few minutes and remove from heat.

3. Pour marinade over vegetables and stir to coat. Refrigerate for a few hours before serving.

Credits

Styling and Photography by Chavi Feldman