Winter Green Salad

 

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• Cooking and Prep: 20 m
• Serves: 8
• Contains:

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.

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Ingredients (13)

Salad

• 1 bag shredded lettuce 

• 1 avocado, diced 

• 2 tomatoes, diced, or handful cherry tomatoes, cut up 

• 1/2 cup Gefen Green Olives, sliced

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  Gefen Olives

• 1/4 cup scallions, chopped 

• generous handful sunflower sprouts, or sprouts of choice 

• 1 (5.2-oz./150-g.) bag Gefen Roasted Chestnuts

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  Gefen Roasted Chestnuts

Dressing

• 1 tablespoon lemon juice 

• 1/2 cup Gefen Lite Mayonnaise

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  Gefen Lite Mayonnaise

• 1 clove garlic, chopped or 1 cube Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1/2 tablespoon sugar, or to taste 

• 1/2 teaspoon chili powder 

• 1/4 teaspoon salt 

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Start Cooking

Credits

Photography: Daniel Lailah

Styling: Amit Farber 

Prepare Salad

1. Place all salad ingredients in a large bowl.

2. Whisk together all dressing ingredients in a small bowl.

3. Pour over salad and gently stir together until dressing is evenly distributed.

4. 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.