Spring Stir-Fry

 

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• Cooking and Prep: 30 m
• Serves: 6
• Contains:

This colorful, festive salad adds considerable pizzazz and flavor to any spring meal.

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Ingredients (15)

Salad

• 2 unblemished zucchinis

• 1 long, narrow eggplant

• 2 red peppers

• 2 yellow peppers

• oil, for frying

• 1 head romaine lettuce, rinsed and separated into individual leaves

Dressing

• 2 tablespoons Gefen Mayonnaise (or homemade)

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  Gefen Mayonnaise

• 1 tablespoon Gefen Honey

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  Gefen Pure Honey

• juice of 1/2 a lemon

• 1 tablespoon vinegar (you can experiment with different kinds)

• 2 cloves of garlic, pressed or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 3 tablespoons Bartenura Olive Oil

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  Bartenura Olive Oil

• 2 tablespoons water

• salt, to taste

• pepper, to taste

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Start Cooking

Stir Fry

1. Cut the zucchinis, eggplant, and peppers into thick strips. They don’t have to be perfectly uniform.

2. Heat the oil in a frying pan and add the eggplant. Fry until golden, turning frequently, and transfer to a paper towel to drain.

3. Fry the zucchinis in the same frying pan until they are golden and then transfer them to paper towel to drain.

4. Stir-fry the peppers until they soften slightly. Drain on paper towels.

Dressing

1. Combine all dressing ingredients in a container and mix well. Season with salt and pepper to taste.

Assembly

1. Tear the lettuce leaves into pieces. Mix with the stir-fried vegetables. Pour the dressing over the mixture and toss until well combined.

2. This looks beautiful when served on individual plates.