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Parve
Easy
10 Servings
Allergens 
No Allergens specified
3 Hours, 20 Minutes
Diets
This is my latest go-to salad for both meat and dairy meals. We love it! It’s simple and really pretty, as well as gluten free.
1 tablespoon Gefen Light Olive Oil
1 yellow pepper, diced
1 orange pepper, diced
1 pound (450 grams) mushrooms, sliced (I like cremini)
1 cup cherry tomatoes, halved
2 14-ounce (400-gram) cans Gefen Hearts of Palm Spaghetti, drained
3–4 cloves garlic, minced or 3-4 cubes Gefen Frozen Garlic
1/4 cup Gefen Olive Oil
1 large handful fresh parsley or basil, or a mixture of both
Heat olive oil in a frying pan and add peppers, mushrooms, and cherry tomatoes. Sauté until vegetables are softening, then remove from heat.
Place dressing ingredients in a blender and blend until smooth.
Place the hearts of palm spaghetti in a large bowl. Add the sautéed vegetables and the dressing. Mix well and let sit for at least three hours or up to three days in the fridge.
Styling and Photography by Sina Mizrahi
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