Pink with Polka Dots Salad

 

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• Cooking and Prep: 30 m
• Serves: 8
• Contains:

The bright color of this salad makes it a nice addition to a plate or salad bar. It’s best to dress it right before serving.

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Ingredients (14)

Salad

• 1 leek, thinly sliced

• 1 lb (1/2 kg) sugar snap peas

• 2 mangos, peeled and cut into thick matchstick pieces

• 1/2 cup pomegranate seeds

• 1/2 cup roasted cashews

Dressing

• 1/2 cup oil

• 5 tablespoons sugar

• 2 and 1/2 tablespoons Gefen Honey

  X

  

  Gefen Pure Honey

• 1 teaspoon salt

• 4 teaspoons Bartenura Balsamic Vinegar, preferably white

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  Bartenura Balsamic Vinegar

• 1/4 red onion

• 1/2 teaspoon ground ginger or 2 cubes Dorot Gardens Frozen Ginger

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  Dorot Gardens Frozen Ginger

• 2 drops red food coloring, optional

• 1 tablespoon poppy seeds

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Start Cooking

Prepare the Dressing

1. Blend all the dressing ingredients except for the poppy seeds in a food processor.

2. Add poppy seeds and mix well.

3. Set aside.

Prepare the Salad Ingredients

1. In a large frying pan, heat 1 Tbsp olive oil over medium-high heat.

2. Add sliced leek and sauté for 1 minute, stirring constantly.

3. Add sugar snap peas and toss, cooking just until peas turn brighter green.

4. Remove from heat and let cool for 10 minutes.

Finish the Salad

1. Add mangos and pomegranate seeds.

2. Toss with half the dressing.

3. Add the cashews and serve at room temperature.

Note:

The remaining dressing can be refrigerated for up to 2 weeks.