Apple-Mint Salad with Lime Vinaigrette

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.

Ingredients

Salad

5 oz. mixed greens

3 apples (different colors), thinly sliced

2 cups sugar snap peas, roughly chopped

½ cup toasted pecans or sunflower seeds

Dressing

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

Directions

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.

Copyright and reproduced with permission from chabad.org/recipes.

How do you feel about this article?

Choose from the options below.

0
0
0
0
0

Get more feature stories from the CJN

Choose from our popular e-newsletters and get e-mail updates right to your inbox.

Recommended for you