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The brightly colored sautéed peppers add marvelous texture and taste to an otherwise rather plain lettuce salad. The sunflower seeds provide the perfect crunch. I first tasted this salad at a tzedakah evening a number of years ago, loved it, and have been waiting for the right opportunity to share it with all of you. Thanks, Bruchie C.
3-5 colored peppers, sliced thinly into strips
a few scallions, cut into long pieces
generous handful of roasted sunflower seeds
oil, for sautéing
1 16-ounce (453-gram) package romaine lettuce, such as baby romaine, or other
4-5 ounces (100 grams) Ta’amti Feta Cheese, crumbled
1-2 tablespoons fresh lemon juice or Heaven & Earth Lemon Juice
1-2 tablespoons sugar
1 tablespoon Gefen Olive Oil
1 teaspoon salt, or to taste
black pepper, to taste
Combine dressing ingredients together in a small container and shake well to combine. Taste and adjust seasoning, if necessary, and set aside.
In a large skillet, heat one to two tablespoons of oil. Sauté peppers about three to five minutes; they should remain crunchy.
Add scallions and fry another minute. Add a handful of sunflower seeds and continue sautéing one more minute, and then set aside.
Place lettuce in a large bowl or very large flat plate. Put sautéed peppers, scallions, and sunflower seeds on top. Pour dressing over all.
Crumble feta cheese on top and serve.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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Delicious & easy to make This salad is really tasty and a great variation to standard feta cheese salads!
Brynie did it again ! Thanks for the feedback Miriam .