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A satisfying and enjoyable light meal on its own that’s so good for you. Both the pareve and dairy versions are equally delicious.
4 cups curly lettuce, washed well and chopped
1 cup Pereg Quinoa, rinsed well and cooked according to package directions
1 red apple, unpeeled, cubed small
1 firm pear, unpeeled, cubed small
1 stalk celery, thinly sliced
1/4 cup natural, unsweetened dried cranberries
1 and 1/2 tablespoons Tuscanini Apple Cider Vinegar
1 and 1/2 tablespoons maple syrup (organic preferred)
salt, to taste
pepper, to taste
1–2 teaspoons freshly squeezed lemon juice or Tuscanini Lemon Juice, or to taste (I like it tangier and add more)
3 tablespoons + 1 teaspoon Tuscanini Olive Oil
handful grated Ta’amti Feta Cheese, for garnish (optional)
generous handful roasted crushed hazelnuts (known as bres in Israel)
Line the outer edge of a salad platter with curly lettuce.
Fill the center with quinoa.
Add the apple, pear, celery, and dried cranberries.
Whisk the dressing ingredients together in a small bowl. Taste and adjust seasoning, if desired.
Drizzle dressing over salad before serving. Top with feta cheese, if desired. Sprinkle hazelnuts over the top.
Photography by Hudi Greenberger. Food and Prop Styling by Shaina Maiman. Food Prep by Leah Hamaoui.
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