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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.
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
1/4 cup + 1 tablespoon Heaven & Earth Lemon Juice
1/4 cup oil
1/4 cup Manischewitz Honey
1 tablespoon sugar
2 tablespoons Baron Herzog Chenin Blanc or other white wine
1/4 teaspoon salt
1/4 teaspoon pepper
Divide lettuce among plates.
Arrange the beet and apple slices on top.
Using a peeler, peel the carrot into long ribbons. Divide carrot ribbons among plates.
In a small bowl, mix dressing ingredients together until combined.
Drizzle dressing over salad and sprinkle chopped walnuts over the top.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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