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Dairy
Easy
3 Servings
Allergens 
30 Minutes
Diets
The flavor in this salad is even more spectacular and unique than the colors and presentation. Because it’s so special, I often serve it without the cheese as a side salad for Shabbos day lunch or even as an appetizer salad on Friday night, with my 4-minute fish cubes (recipe in the cookbook) on top. This salad is another example of how to make a dairy salad into a macro meal.
8 cups pre-checked arugula
1 (6-ounce) box sliced portobello mushrooms
4 ounces shiitake mushrooms
1 and 1/2 tablespoons Tuscanini Olive Oil
1/2 teaspoon sea salt
2 medium watermelon radishes
1/4-1/3 cup unsalted pistachio nuts
6 ounces crumbled Ta’amti Feta Cheese, (omit for pareve option)
3/4-1 cup pomegranate seeds
1/4 – 1/3 cup Lemon Dijon Mustard Dressing (see below), to taste
2 cloves garlic
juice of 1 lemon
2 tablespoons Tonnelli Red Wine Vinegar
1 heaping tablespoon Haddar Dijon Mustard
2 teaspoons sea salt
pinch thyme
1 cup avocado oil
1/2 cup Tuscanini Olive Oil
Preheat oven to 425 degrees Fahrenheit. Set out a baking sheet.
Place sliced portobella mushrooms on prepared baking sheet. Toss with one tablespoon olive oil and 1/4 teaspoon salt. Roast, uncovered, for about 20 minutes, or until mushrooms are crisp. Set aside.
In a frying pan, heat 1/2 tablespoon oil. Add shiitake mushrooms; sprinkle with 1/4 teaspoon salt. Sauté shiitake mushrooms until tender, four to five minutes Set aside.
Using a mandolin, cut radishes into thin rounds.
Place arugula into a large serving bowl. Add radishes, roasted and sautéed mushrooms, and crumbled feta. Top with pomegranate seeds. Toss with dressing, to taste.
Reproduced from Food You Love- That Loves You Back by Rorie Weisberg, with permission from the copyright holders Artscroll/Mesorah Publications, LTD. Also available on Amazon.
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