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