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Issue 423: Layered Salad with Silan Almond Dressing

Brynie Greisman

Sugar free, different, and very flavorful.

Wednesday, April 25, 2018

 Mishpacha-Recipe

Food and prop styling by Amit Farber, Photography by Daniel Lailah

“Outstanding!” That’s the uniform comment from anyone who tastes this. Sugar free, different, and very flavorful. I had friends who ate the dressing plain; it’s that good. Thanks, Rachel K.

Ingredients

Salad serves 8, dressing yields scant ⅔ cup


Layer Suggestions
  • 8 oz (227 g) shredded lettuce
  • 1 cup shredded purple cabbage or 1 kohlrabi, peeled and grated
  • ½ cup carrot sticks or curls
  • a handful grape tomatoes, halved
  • a handful dried cranberries, golden raisins, or dried cherries
  • candied pecans
  • sweet potato chips, croutons, or chow mein noodles, for garnish

Dressing
  • ¼ cup slivered almonds, chopped
  • ⅓ cup oil
  • 2 Tbsp soy sauce
  • 1 garlic clove, crushed
  • 2 Tbsp silan (date syrup, sugar free)


Preparation

Place all dressing ingredients in a medium-sized bowl and blend with a hand blender — cover bowl partially with a plastic bag so it won’t spritz all over.

Alternatively, pulse for just a few seconds in the food processor, taking care that it blends quickly together, but still has pieces. Layer the salad ingredients in a large bowl, drizzling the dressing after the cabbage and on top of the tomatoes so it’ll be evenly distributed.

Note Do not use watery veggies such as cucumbers, celery, or mushrooms for this salad.

Tip When I doubled this dressing, which I advise you to do, I used ⅓ cup oil and ⅓ cup water. It was still nice and creamy and just as good.


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