Simanim Salad with Honey Vinaigrette

 

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• 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.

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

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Ingredients (10)

Salad

• 1 head lettuce or assorted lettuce leaves (iceberg, red, or romaine), shredded

• 2 mangoes, cut in cubes

• 1 cup pomegranate arils

• 6 Medjool dates, cut lengthwise into strips

Honey Vinaigrette

• 3/4 cup Bartenura Olive Oil

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  Bartenura Olive Oil

• 1/4 cup white balsamic vinegar, Kedem Red Wine Vinegar or other wine vinegar, apple vinegar, or lemon juice

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  Kedem Red Wine Vinegar

• 1 heaping tablespoon Haddar Dijon Mustard

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  Haddar Dijon Mustard

• 2 tablespoons Gefen Honey

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  Gefen Pure Honey

• a small handful of parsley leaves, finely chopped (without the stems)

• salt and freshly ground Gefen Pepper, to taste

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  Gefen Black Peppercorns Spice Grinder

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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