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Dairy
Easy
6 Servings
Allergens 
30 Minutes
Diets
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.
18-ounce bag frozen sweet potato fries
8 ounces arugula or romaine lettuce
4 ounces purple cabbage
1 cup cherry tomatoes, halved
2 Persian cucumbers, sliced
1/2 cup roasted walnuts
4 ounces Mehadrin Feta Cheese, grated
1/4 cup Mehadrin Sour Cream
2 tablespoons vinegar
2 tablespoons oil
2 tablespoons honey
2 teaspoons Dijon mustard
1 clove garlic
1 tablespoon fresh chopped parsley
salt, to taste
pepper, to taste
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.
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So tasty! I crumbled the feta cheese with my fingers instead of grating..
Thanks for the idea!