Rainbow Salad with Sweet Lemon Dressing

 

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• Cooking and Prep: 20 m
• Serves: 8
• Contains:

This crispy, enticing salad offers a breathtaking palette of magnificent colors along with a tangy dressing. Use as a beautiful appetizer for your Yom Tov seudah as is, or add a small piece of simple grilled salmon or chicken, if you’d like.

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Ingredients (12)

Salad

• 1 8-ounce (225-gram) package shredded lettuce

• 1 small candy cane beet (see note), very thinly sliced

• 1 green apple, halved and very thinly sliced

• 1 large carrot, peeled

• chopped walnuts, for garnish

Dressing

• 1/4 cup + 1 tablespoon lemon juice

• 1/4 cup oil

• 1/4 cup Manischewitz Honey

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  Manischewitz Honey

• 1 tablespoon sugar

• 2 tablespoons Baron Herzog Chenin Blanc or other white wine

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  Baron Herzog Chenin Blanc

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

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Start Cooking

Prepare the Salad

1. Divide lettuce among plates.

2. Arrange the beet and apple slices on top.

3. Using a peeler, peel the carrot into long ribbons. Divide carrot ribbons among plates.

Prepare the Dressing

1. In a small bowl, mix dressing ingredients together until combined.

2. Drizzle dressing over salad and sprinkle chopped walnuts over the top.

Note:

Candy cane beets are beautifully striped pink and white beets that taste sharper than a sweet red beet, almost like a radish. If you can’t find one, you can substitute with a watermelon radish or a regular radish.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger