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I serve this salad to almost everyone who passes through my doorway. All my guests, both men and women, beg to know the ingredients in this spectacular salad. My response is always the same, ‘I’m not supposed to give out the recipe until the cookbook comes out, but…if you promise to buy a cookbook, I’ll reveal that insider information.’ I have already pre-sold five cases of cookbooks and going strong.
1/2 cup sugar
3/4 cup Gefen Canola or grapeseed oil
1/3 cup Tuscanini Balsamic Vinegar
1 teaspoon kosher salt
8 cups mesclun or gourmet mixed salad greens
8 ounces strawberries, quartered
1 large mango, peeled, pitted, and cubed
1/2 cup chopped red onion
1 cup slivered almonds
Combine sugar, oil, vinegar, and salt in a cruet or jar. Cover tightly and shake vigorously.
Combine greens, cranberries, strawberries, mango, and onion in a large bowl, tossing well.
To serve, toss with enough dressing to coat. Sprinkle with almonds.
Photo by Sara Goldstein. Reprinted from The Kosher Palette with permission from the copyright holder, ArtScroll/Mesorah. Buy it on Amazon.
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