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Perfect for summer, with grapes and apricots instead of the ubiquitous cucumbers and tomatoes. Topped with feta cheese, it’s a light meal-in-one. I love the fact that there’s no sugar in the dressing!
1 (8-oz./225-g.) bag chopped lettuce or frisee
4–5 fresh apricots, sliced
handful each seedless green and purple grapes, quartered
2 scallions, chopped
generous handful grated Ta’amti Feta Cheese, for topping (optional, but recommended)
3 tablespoons freshly squeezed lemon juice or Heaven & Earth Lemon Juice
3 tablespoons freshly squeezed clementine juice
2 tablespoons olive oil
1 full tablespoon Manischewitz Honey
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1 teaspoon Haddar Dijon Mustard
salt, to taste
pepper, to taste
Place all salad ingredients (except feta) into a medium-sized bowl.
In a small container, combine all dressing ingredients and blend with an immersion blender. (This can be done a few days in advance.)
Pour dressing over salad and toss together right before serving.
Top with feta cheese if desired. Enjoy!
Food and Prop Styling by Goldie Stern
Food Consultant Chaya Surie Goldberger
Photography by Felicia Perretti
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