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When I first created this recipe and my picky teenager said it was “ma’adan” — literally a delicacy — I knew it was good to go. Hope you’ll all enjoy it as much as we did. Feel free to double the salad as needed.
generous handful baby greens
3 slices turkey or other cold cuts of your choice, cut into strips
2 large button mushrooms or 1 portobello mushroom, sliced
1 scallion, sliced
small handful sugar-free dried cranberries
small handful chopped pecans
1 and 1/2 teaspoons Bartenura Olive Oil
1 small clove garlic, crushed, or 1 cube Gefen Frozen Garlic
1 tablespoon natural maple syrup
1 teaspoon distilled vinegar
1 teaspoon Haddar Dijon Mustard
Combine salad ingredients in a medium-sized salad bowl. Whisk together dressing ingredients in a separate bowl.
Drizzle over salad right before serving. Toss to coat.
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Portabello mushroom Are you supposed to cook the portabello mushroom? I have never used them raw…
I usually eat my mushrooms cooked too. But they can be served raw.
Great