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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.
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
1/2 cup oil
5 tablespoons sugar
2 and 1/2 tablespoons Gefen Honey
1 teaspoon salt
4 teaspoons Bartenura Balsamic Vinegar, preferably white
1/4 red onion
1/2 teaspoon ground ginger or 2 cubes Dorot Gardens Frozen Ginger
2 drops red food coloring, optional
1 tablespoon poppy seeds
Blend all the dressing ingredients except for the poppy seeds in a food processor.
Add poppy seeds and mix well.
Set aside.
In a large frying pan, heat 1 Tbsp olive oil over medium-high heat.
Add sliced leek and sauté for 1 minute, stirring constantly.
Add sugar snap peas and toss, cooking just until peas turn brighter green.
Remove from heat and let cool for 10 minutes.
Add mangos and pomegranate seeds.
Toss with half the dressing.
Add the cashews and serve at room temperature.
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Advance? How long in advance can i make this?
MAke all the components and mix last minute.