23 Oct 2015 Sliced Salad with Creamy Balsamic Dressing
It’s been a few weeks since I posted a recipe, so here is a fresh, delicious and visually appealing salad, which is great served any time.
Please note that I deliberately do not give measurements for the vegetables. You may add as much or as little as you like. I prefer not to tell people to use a half-cup peppers or one cucumber! Be adventurous and creative with the amounts.
The dressing has great flavor, with its tangy-sweet taste.
Sliced Salad with Creamy Balsamic Dressing
For the salad:
Arrange lettuce of your choice in the salad bowl. It is nice to mix different greens, which is especially easy if you can buy the greens pre-checked.
Top the greens with:
Thinly sliced yellow, red and/or orange peppers (make sure to use at least two different color peppers),
Thinly sliced baby corn (you will need about one can of baby corn),
Thinly sliced cucumbers,
A handful of shredded carrots (for ease of preparation, buy pre-shredded carrots when you can get them with a hechsher),
Honey-glazed almond sticks.
For the Creamy Balsamic Dressing:
1 c. mayonnaise (light mayo may be used), ¼ c. sugar, ¼ c. balsamic vinegar, 2 Tbsp. cold water, dash ground black pepper, ¼ tsp. garlic powder, ½ tsp. dried parsley flakes, 2 Tbsp. oil.
Combine all dressing ingredients in a container that has a tight fitting lid. Seal the container and shake vigorously to mix the dressing together.
Pour the dressing over the salad. Sprinkle the salad with salad croutons in the flavor of your choice.
Serve immediately and enjoy!
בתאבון ושבת שלום,