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.
Simanim Salad with Honey Vinaigrette
Recipe By Chef Tom Francz
- Cooking and Prep: 05 m
- Serves: 10
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No Allergens
Ingredients (10)
Salad
Honey Vinaigrette
Start Cooking
Simanim Salad
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Place lettuce leaves in a large bowl. Add mango cubes, pomegranate arils, and date strips.
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Put all vinaigrette ingredients into a jar. Close well and shake.
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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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