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Parve
Medium
8 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
A wonderful combination of salad ingredients that will enhance any meal. You can add sliced grilled chicken and make it into an appetizer as well.
1 tablespoon oil
1 red bell pepper, cut into thick strips and then squares
2 cups cremini mushrooms, peeled and quartered
salt and pepper, to taste
1 (16-oz./450-g.) bag Romaine lettuce or spinach leaves
2 cups sugar snap peas, cut on the diagonal into strips
1/2 cup salted and roasted corn nuts
1/2 a red onion, thinly sliced
1/2 cup Gefen Light Olive Oil
6 tablespoons white distilled vinegar
2 tablespoons Haddar Dijon Mustard
2 tablespoons maple syrup
1 and 1/2 teaspoons crushed fresh garlic or 1 and 1/2 cubes Gefen Frozen Garlic
pinch salt
Heat oil in a frying pan and sauté the peppers and mushrooms just until softening. Season with salt and black pepper.
For the dressing, place all the dressing ingredients in a tightly sealed jar and shake vigorously before using.
To serve, place the lettuce in a large salad bowl and top with sliced sugar snap peas and sautéed mushrooms and red peppers. Top with corn nuts and red onion. Pour the desired amount of dressing onto the salad immediately before serving.
Photography: Hudi Greenberger Styling: Janine Kalesis
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Dressing? Is the dressing recipe correct? Only 1 T oil and 6T vinegar? That doesnt sound right…..
Hmmm. I will look into it.
All fixed. Thanks for catching that Bruchie!
great salad recipe – i like to add avocado and less vinegar