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Recipe by Brynie Greisman

Mini Trifle Salads

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Mini Trifle Salads
Parve Parve
Easy Easy
13 Servings
Allergens

No Allergens specified

20 Minutes
Diets
- Vegan - Low Fat - Low Carb - Vegetarian - Pescatarian

I don’t know anyone who doesn’t welcome a fresh crisp salad any time, and all the more so on Purim, when we’ve had our fill of chocolate and junk and literally crave something normal and healthful to eat! This can be made in a large trifle bowl or in mini trifle bowls.

Ingredients

Salad

  • cut romaine lettuce

  • purple cabbage, shredded

  • 4 tomatoes, sliced in half-moons

  • 1/2 pound (225 grams) fresh mushrooms, sliced

  • mandarin orange sections

  • handful of sunflower seeds, toasted

  • handful of slivered almonds, toasted

  • chow mein noodles (optional)

Dressing

  • 6 tablespoons vinegar

  • 4 tablespoons brown sugar

  • 1 teaspoon salt

  • 2–4 tablespoons oil

Directions

Prepare the Salad

1.

Assemble the salad in the order listed.

Tips:

These present beautifully when arranged in tall, wide goblet glasses and set near each place setting, or in the center of the table in a formation.

Notes:

Tomato slices and mandarin slices should be laying flat. Mushroom slices should be standing up lining the inside of the bowl.

Prepare the Dressing

1.

Mix the dressing ingredients together and set aside (can be done a day or two before and refrigerated).

2.

Pour the dressing over the salad right before serving.

Credits

Photography: Daniel Lailah Styling: Michal Leibowitz

Recipe tags

crisp fresh healthy individual portions mini purple cabbage red cabbage trifle
Mini Trifle Salads

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