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Issue 374: Winter Green Salad

Brynie Greisman

What can you add to the salad that has everything?

Wednesday, December 20, 2017

 Mishpacha-Recipe

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

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. The dressing can be made a few days in advance, and you can even cut up the veggies the day before, if desired. Thanks, G.A.

Ingredients

Serves 8


Salad
  • • 1 bag shredded lettuce
  • • 1 avocado, diced
  • • 2 tomatoes, diced, or a handful of cherry tomatoes, cut up 
  • • ½ cup sliced green olives
  • • ¼ cup chopped scallions 
  • • a generous handful sunflower sprouts, or sprouts of your choice 
  • • 1 bag (5 oz/142 g) cooked chestnuts

Dressing
  • • 1 Tbsp lemon juice 
  • • ½ cup light mayonnaise 
  • • 1 clove garlic, chopped
  • • ½ Tbsp sugar, or to taste
  • • ½ tsp chili powder
  • • ¼ tsp salt

Topping
  • terra Chips, taco chips, pita chips, wonton strips, or even croutons


Preparation

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. Throw pomegranates into a recipe, and I’m sold! 

Try this with quinoa — it’s a great shidduch!—C N

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Issue 565: Cranberry Chicken With Sweet Potato Fries and Edamame

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