Lemony Marinated Chop-Chop Salad

 
  • 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!

Ingredients (14)

Salad

Marinade

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



 
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