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Parve
Medium
30 Minutes
Diets 
This is not your typical salad. It takes a bit of time to prepare, but you’re going to love the fresh, original combo of ingredients. The dressing is very flavorful and the components all come together to give you a salad bursting with taste in every bite.
1 head lettuce, shredded
small round onion-flavored pretzels or other crushed pretzel of your choice, or tricolored mini croutons
1 pound (450 grams) frozen green beans
2 tablespoons oil, plus more as necessary
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
salt, to taste
pepper, to taste
1 and 1/2 tablespoons sweet chili sauce
8 ounces (225 grams) fresh mushrooms, sliced
1 medium-large mango, very finely diced
2 heaping tablespoons parve sour cream (I used Tofutti)
1 scant tablespoon Kedem White Wine Vinegar
1 large or 2 small cubes frozen dill
2 tablespoons water
3 tablespoons Gefen Olive Oil
1/4 teaspoon salt
2 and 1/2 teaspoons Gefen Honey
Blend together all dressing ingredients with an immersion blender. Taste and adjust seasoning if necessary. Refrigerate until using. (This can be made two to three days in advance.)
Defrost the green beans slightly in the microwave, then rinse and pat dry. Heat oil in a large frying pan. Add garlic, seasonings, and chili sauce. Add green beans and sauté over low heat for 10-12 minutes, stirring occasionally. Raise heat for the last two to three minutes. Remove green beans from frying pan and transfer to a small bowl.
Wipe out the frying pan. Add a little oil to the pan and stir-fry the mushrooms for two minutes, until slightly wilted. Add some salt and pepper to taste. Transfer to a second small bowl.
Add a drop of oil to the pan and stir-fry the diced mango for two to three minutes.
Place cut lettuce on a large platter. Add each vegetable or fruit on top. Serve the dressing and pretzel or crouton garnish on the side.
Alternatively, place the lettuce in a glass bowl. Layer each vegetable on top, and put the mango last. Pour the dressing over the salad immediately before serving. Serve the garnish on the side.
Photography by Moishe Wulliger Food Styling by Renee Muller
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