Simanim Salad with Honey Vinaigrette

Chef Tom Francz Recipe By
  • Cooking and Prep: 05 m
  • Serves: 10
  • No Allergens

A rich, festive salad, perfect for a Rosh Hashanah meal. If you make this for a time other than Rosh Hashanah, I recommend adding walnuts or roasted pecans and thin slices of purple onion.

Ingredients (10)

Salad

Honey Vinaigrette

Start Cooking

Simanim Salad

  1. Place lettuce leaves in a large bowl. Add mango cubes, pomegranate arils, and date strips.

  2. Put all vinaigrette ingredients into a jar. Close well and shake.

  3. Pour dressing over salad. Mix gently and serve.

Note:

This makes enough dressing for two large salads. You can also use it for coleslaw, vegetable salad, or even pasta salad.

Tip:

When making a large quantity of the vinaigrette, I recommend using equal amounts of canola and olive oil (3/4 cup olive oil and 3/4 cup canola) and mixing with a hand blender or mixer.

Credits

Styling: Noa Kanarik

Photograpy: Tomer Bormad

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