Refreshing and tasty, this salad brings the fresh picks of the garden to your table. It’s got the oomph status with a potpourri of enticing colors, flavors, and textures.
Enjoy with a feta cheese topping for a delightful Greek Salad flavor.
This recipe is from the Mehadrin Shavuos Cookbook.
Prepare the dressing first: Blend all ingredients until smooth and creamy.
Heat 1/2 an inch of oil in a large pan or skillet. Fry the sweet potatoes for two minutes until crispy. Drain the oil over a paper towel and set aside.
Alternatively, you can roast the sweet potatoes in the oven on 400 degrees Fahrenheit for 10 to 15 minutes.
Assemble the salad: Add arugula, cabbage, cherry tomatoes, and cucumbers to a large salad bowl. Top with fried sweet potatoes, roasted walnuts, and grated feta cheese.
Serve the dressing alongside the salad.