A light and refreshing salad with the perfect combo of veggies and crunch. Goes really well with fish, chicken, or meat. Have all ingredients, including the dressing, prepared before Yom Tov; store in bags or containers, and assemble the salad in a snap. Thanks, Mindy R.
- 2 scallions, thinly sliced -
- 1 head lettuce, cut up -
- 2 stalks celery, thinly sliced -
- 1 can mandarin oranges, drained -
- 1/4 cup oil -
- 2 Tbsp vinegar -
- 2 Tbsp sugar -
- 1 tsp salt -
- 1/8 tsp pepper -
- Caramelized Nut Topping
- 1 Tbsp canola oil -
- 1 cup slivered almonds -
- 2 Tbsp honey -
1. Combine salad ingredients in a large bowl. Mix dressing ingredients in a cruet or container and shake well. Pour over lettuce and veggies immediately before serving.
2. For the nut topping, heat oil over medium flame. Add almonds and honey. Sauté until medium brown, stirring to ensure that the mixture doesn’t burn. When browned, pour onto parchment or wax paper to cool. Break up into clusters when cool and sprinkle over salad.
The nut topping should be made in advance. It can be stored long term in the freezer, or for 2 weeks in a plastic container.
To make a dietetic version of this salad, make the following changes: Instead of ¼ cup oil use 1 Tbsp oil +2 Tbsp water. In the topping, use just 1–2 tsp oil. That’s how I make it, and since the salad is so flavorful, you don’t miss the oil.
This recipe appeared in Mishpacha Magazine, May 2012.