Bursting with color, flavor, and texture, this salad has it all. We had the photo shoot for this on Chanukah, and the very next day I had a get-together with friends. I brought this salad along, and everyone went nuts over it. I took home an empty bowl! The dressing can be made a few days in advance, and you can even cut up the veggies the day before, if desired. Guaranteed to be a hit! Thanks, G.A.
Winter Green Salad
- Cook & Prep: 20 m
- Serving: 8
Photography: Daniel Lailah
Styling: Amit Farber
Place all salad ingredients in a large bowl.
Whisk together all dressing ingredients in a small bowl.
Pour over salad and gently stir together until dressing is evenly distributed.
Use topping of your choice (big chips should be crushed).
You can alter the ingredients to suit your palate. For example, use black olives instead of green, sub chickpeas for the chestnuts, etc.
For topping, you can use terra chips, taco chips, pita chips, wonton strips, or even croutons.