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Parve
Easy
6 Servings
Allergens 
No Allergens specified
3 Hours
Diets
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!
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
large handful of snow peas, chopped
1/2 small red onion, chopped
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
1/2 teaspoon salt
2 tablespoons vinegar
Combine all vegetables in a large mixing bowl.
In a small saucepan, mix together all marinade ingredients and bring to a boil. Simmer for a few minutes and remove from heat.
Pour marinade over vegetables and stir to coat. Refrigerate for a few hours before serving.
Yields 1 two-pound container
Styling and Photography by Chavi Feldman
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do you peel the lemon? and do you put the marinade on hot or allow to cool a little . thanks
You can peel the lemon, and you can pour the marinade over when it is hot or cool, it won’t matter.
this recipe was such a disappointment the dressing WAY to bitter from the lemon. I had to throw the whole think out was not edible
Note of caution:Lemon peel can be infested and has to be prepared according to halacha before using
Followed recipe to the letter, but lemon did not become sweet and instead made the salad bitter. Any suggestions?
Lemon peel can definitley be bitter. I would suggest using lemon juice next time if you don’t enjoy the bitter taste and maybe cut the sugar down as well.