Recipe by Brynie Greisman

Lettuce and Fruit Salad with Citrus Vinaigrette

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Parve Parve
Medium Medium
8 Servings

No Allergens specified

10 Minutes

I remember so clearly one day Chol Hamoed Pesach last year when I got tons of unexpected company. I wanted to serve something in addition to the mezonos (or rather shehakol!). I quickly looked around my kitchen and saw kiwis and pears. Opened the fridge and pulled out some other ingredients. In no time this salad was created. I love the fact that it has no sugar whatsoever. I’m so glad I had the foresight to jot down the recipe! After tasting it, I knew I would share it one day. Delicious with dairy, pareve, or fleishig meals.



  • 1 (16 oz./400-g.) bag shredded lettuce or the equivalent of Romaine lettuce

  • 2 pears, thinly sliced

  • 2 kiwis, peeled and diced

  • a handful Gefen Sweetened Dried Cranberries

  • 1–2 scallions, thinly sliced

  • caramelized almonds, for garnish


  • juice of 1/2 lemon

  • juice of 1 orange

  • 1–2 tablespoons oil

  • 1–2 tablespoons vinegar

  • salt, to taste

  • pepper, to taste


Make the Salad


Combine all salad ingredients in a large bowl. Combine all dressing ingredients in a small container and shake to mix. Toss together before serving, until salad is well coated. Top with garnish. Enjoy!


To caramelize almonds: Heat one tablespoon oil in a frying pan over medium heat. Add one cup slivered almonds and two tablespoons honey. Sauté until medium brown. Do not burn! It must be watched while on the fire. When browned, pour out onto baking or wax paper to cool. When cooled, break up into clusters.
Lettuce and Fruit Salad with Citrus Vinaigrette

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