Snappy Marinated Salad

I was delighted with the results when I created this salad! The concept of a delicious salad that would last three days over Yom Tov combined with the crunchy texture and combination of flavors was just what I was looking for. I’m sure you’ll agree that it’s the perfect salad to brighten your table and taste buds this Shavuos.

Ingredients

Salad

2 cups sugar snap peas, halved
2 cups portabella mushrooms, cut into small chunks (you can use bell mushrooms, if you prefer)
3 tablespoons Gefen Sweetened Dried Cranberries
1/3 cup baby carrots, cut into thin rings (about 8–10 small carrots)
1/2 small purple onion, quartered and sliced
2 tablespoons pine nuts

Marinade

4 teaspoons distilled vinegar
1 and 1/2 teaspoons mustard
2 tablespoons brown sugar
1 tablespoon oil
1 and 1/2 tablespoons hot water
1/8 teaspoon salt

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bright carrots colorful craisins cranberries crunchy delicious faigy grossman flavorful gluten free make in advance marinade

Explore

bright carrots colorful craisins cranberries crunchy delicious faigy grossman flavorful gluten free make in advance marinade

Snappy Marinated Salad

Name: Snappy Marinated Salad
Yield: 6
Ingredients: 2 cups sugar snap peas, halved; 2 cups portabella mushrooms, cut into small chunks (you can use bell mushrooms, if you prefer); 3 tablespoons Gefen Sweetened Dried Cranberries; 1/3 cup baby carrots, cut into thin rings (about 8–10 small carrots); 1/2 small purple onion, quartered and sliced; 2 tablespoons pine nuts; 4 teaspoons distilled vinegar; 1 and 1/2 teaspoons mustard; 2 tablespoons brown sugar; 1 tablespoon oil; 1 and 1/2 tablespoons hot water; 1/8 teaspoon salt

Faigy Grossman

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Salad

2 cups sugar snap peas, halved
2 cups portabella mushrooms, cut into small chunks (you can use bell mushrooms, if you prefer)
3 tablespoons Gefen Sweetened Dried Cranberries
1/3 cup baby carrots, cut into thin rings (about 8–10 small carrots)
1/2 small purple onion, quartered and sliced
2 tablespoons pine nuts

Marinade

4 teaspoons distilled vinegar
1 and 1/2 teaspoons mustard
2 tablespoons brown sugar
1 tablespoon oil
1 and 1/2 tablespoons hot water
1/8 teaspoon salt

Directions

Step 1 - Make the Salad

Combine salad ingredients. In a separate bowl, combine marinade ingredients, mixing well. Pour over vegetables and stir to coat. Refrigerate at least 2 hours before serving.

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1 Comment

Gila • 4 years ago

ingredients in israel looks amazing!
does anyone know what sugar snap peas are called in israel??

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Snappy Marinated Salad

Directions

Make the Salad

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Snappy Marinated Salad

Recipe Description:

Ingredients

Salad

Marinade

Directions

Step 1 - Make the Salad