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Parve
Easy
10 Servings
Allergens 
No Allergens specified
5 Minutes
Diets
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.
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
3/4 cup Bartenura Olive Oil
1/4 cup white balsamic vinegar, Kedem Red Wine Vinegar or other wine vinegar, apple vinegar, or lemon juice
1 heaping tablespoon Haddar Dijon Mustard
2 tablespoons Gefen Honey
a small handful of parsley leaves, finely chopped (without the stems)
salt and freshly ground Gefen Pepper, to taste
Place lettuce leaves in a large bowl. Add mango cubes, pomegranate arils, and date strips.
Put all vinaigrette ingredients into a jar. Close well and shake.
Pour dressing over salad. Mix gently and serve.
Styling: Noa Kanarik Photograpy: Tomer Bormad
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