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No Allergens specified
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.
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)
6 tablespoons vinegar
4 tablespoons brown sugar
1 teaspoon salt
2–4 tablespoons oil
Assemble the salad in the order listed.
Mix the dressing ingredients together and set aside (can be done a day or two before and refrigerated).
Pour the dressing over the salad right before serving.
Photography: Daniel Lailah Styling: Michal Leibowitz
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