- Jewish Learning
With almost nothing to prep, I make this recipe when I don’t have time, but still want to wow my guests. The combination of sweet and savory flavors, plus all kinds of great crunchy textures, really make this a winner.
8 ounces romaine lettuce
4 ounces shredded red cabbage
1 mango, diced
1 avocado, diced
1/2 cup pomegranate seeds
1 cup lightly crushed sweet potato chips
3/4 cup crispy fried onions (such as French’s)
1 and 1/2 teaspoons kosher salt
pinch cayenne pepper
Whisk together all dressing ingredients in a small bowl until combined. Set aside.
Place all salad ingredients in a large bowl. Add dressing just before serving; toss to combine.
Recipe originally found in Miriam Pascal’s cookbook More Real Life Kosher Cooking: Approachable recipes for memorable dishes
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