Winter Green Salad
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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