This salad is perfect for Rosh Hashanah (or any other time). It is light and refreshing with a delightful crunch from the apples and snap peas. Since it’s traditional to avoid nuts on Rosh Hashanah, you can use sunflower seeds instead. At other times, though, I prefer the pecans.
5 oz. mixed greens
3 apples (different colors), thinly sliced
2 cups sugar snap peas, roughly chopped
½ cup toasted pecans or sunflower seeds
1/3 cup lime juice
1/3 cup chopped mint leaves
1 tbsp. Dijon mustard
½ tsp. garlic powder
½ tsp. Kosher salt
1/3 cup olive oil
1 tsp. sugar
Whisk together the lime juice, mint leaves, Dijon mustard, sugar, garlic powder and salt. Slowly whisk in the olive oil until emulsified.
Slice the apples as thinly as possible (use a mandolin for best results) with the peel on. Immediately add the apple slices to the dressing to avoid browning.
Toss the apples with the mixed greens and sugar snap peas. Top with pecans or sunflower seeds. Serve immediately.