Exotic Salad
| July 27, 2016
Photography by Daniel Lailah.
The look in my youngest daughter’s eyes told me exactly what she thought of this new salad when I asked her to be my tester. With her first bite I got a “mmmm.” Then her eyes widened and I got “Mmmm this is really good.” Needless to stay in my home this salad is here to stay. (Rivky Kleiman Family Table Issue 356)
INGREDIENTS
YIELDS 6–8 SERVINGS
SALAD
- ½ 16-oz (454-g) bag frozen snap peas
- 1 14-oz (400-g) can or jar of hearts of palm drained and sliced
- 1 15-oz (410-g) can baby corn drained and sliced
- 1 8–10-oz (227–283-g) bag shredded romaine lettuce
GARLIC MIXTURE
- ½ cup olive oil
- ¼ cup white wine vinegar
- 4 Tbsp sugar
- 1 tsp salt
- 1 tsp Dijon mustard
- 1 tsp crushed garlic
PREPARATION
Whisk the dressing ingredients together in a medium-sized bowl. Add the snap peas hearts of palm and baby corn and marinate overnight in the refrigerator. Toss with shredded romaine lettuce before serving.
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