Please enter the email you’re using for this account.
Parve
Medium
10 Servings
Allergens 
30 Minutes
Diets
This salad makes for a great presentation. I made it recently for my friend’s sheva brachos and all the guests loved it. Thanks, Rachel K.!
1 bag lettuce, cut up
2 cucumbers, unpeeled, sliced in half lengthwise, and cut diagonally
handful whole cherry tomatoes
1 carrot, peeled into long strips, and then cut in half
handful mandarin oranges
1/2 cup Gefen Mayonnaise, regular or low fat
3-4 tablespoons Gefen Honey
2 tablespoons Haddar Dijon Mustard, or spicy brown mustard
1/8 cup water
1/2 cup slivered almonds
2 tablespoons plus 2 teaspoons sugar
Mix dressing ingredients with a hand blender and set aside.
In a nonstick frying pan, heat almonds and sugar on a medium-high flame.
Stand over almonds and watch carefully.
As soon as sugar starts to liquidize, mix with a wooden spoon.
When sugar is brown, lower flame and stir constantly so the almonds don’t burn.
When all sugar has melted and almonds are toasted, take pan off fire and pour mixture onto Gefen Parchment Paper.
Cool for a few minutes and then break into pieces.
Photography: Daniel Lailah Styling: Michal Leibowitz
How Would You
Rate this recipe?
Please log in to rate
Reviews