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
Recipe By Brynie Greisman
- Cook & Prep: 20 m
- Serving: 8
-
Contains:
Ingredients (13)
Salad
Dressing
Start Cooking
Credits
Photography: Daniel Lailah
Styling: Amit Farber
Prepare Salad
-
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).
Note:
You can alter the ingredients to suit your palate. For example, use black olives instead of green, sub chickpeas for the chestnuts, etc.
Variation:
For topping, you can use terra chips, taco chips, pita chips, wonton strips, or even croutons.
Related
CONTENT
-
Homemade Chummus That Will Have You Convinced Not To Buy Storebou...
-
Heavenly Sautéed Onions Minus the Calories
-
Pesach Hacks To Make Your Life Easier!
-
Exclusive Sneak Peek at Victoria Dwek's "Secrets of Skinny Cooking"
-
Garlic-Mayo Carrot Slaw
-
577Fresh House Salad
-
Carrot Pineapple Salad
-
.jpg)
Two Tone Cabbage Salad