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Parve
Easy
8 Servings
Allergens 
5 Minutes
Diets
When I was in the US recently with my 15-year-old daughter, we dined here and there to “experience” American food, and on one of our outings tasted what was called “tropical salad.” It had no “ta’am or rei’ach.” I told my daughter I’d recreate the salad and the dressing to make it more palatable. I tried it this past Shabbos and everyone enjoyed the medley of flavors and textures. It sure beat the café one. Should I share the recipe with them?! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 package shredded romaine or baby lettuce
1 mango, diced
1 Granny Smith apple, unpeeled and diced
1 cucumber, seeded (see tip) and cut in half lengthwise, then sliced into half moons
1 scallion, thinly sliced
generous handful sliced and honeyed almonds
generous handful mini croutons
3 tablespoons Gefen Olive Oil
1/4 cup fresh orange or clementine juice
2 teaspoons fresh lemon juice
1 tablespoon Bartenura Balsamic Vinegar
1 tablespoon Gefen Honey
1 tablespoon brown sugar
1 rounded teaspoon Tuscanini Apricot Jam
1 teaspoon mustard
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
salt, to taste
pepper, to taste
Put all dressing ingredients in a small glass jar. Close well and shake to mix well. Refrigerate until use. This can be made a few days in advance.
Combine all salad ingredients in a large bowl. You can prepare the fruit and vegetables beforehand and store in small containers in the fridge. (The apple should be lightly coated with lemon juice to prevent oxidation.) Toss with dressing right before serving.
Garnish with almonds and/or mini croutons.
Photography: Hudi Greenberger. Food Styling: Renee Muller.
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