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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER SALAD RECIPES
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JUAN JOSÉ’S APPLE, BEET AND
CARROT SHREDDED SALAD |
| INGREDIENTS:
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· ½ cup Orange Juice,
fresh
· 2 tsp. Lemon Juice, fresh
· 2 Garlic Cloves, mashed
into a paste
· Kosher salt, to taste
· Black Pepper, freshly
ground, to taste
· ¼ cup Olive Oil (Spanish)
· 3 Carrots, large, peeled
· 2 Granny Smith Apples,
large, peeled and cored
· 1 Red Beet, large, peeled
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| INSTRUCTIONS:
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1. Whisk juices, garlic
paste, salt, and pepper in a large bowl.
2. While
whisking, slowly drizzle in oil until dressing is
emulsified.
3. Set aside.
4. Shred carrots,
apples, and the beet using the large holes of a box
grater. (Alternatively, pulse each vegetable
individually in a food processor.)
5. Transfer
vegetables and apple to bowl with dressing.
6. Toss
to combine.
7. Let salad sit 30 minutes.
8.
Serve.
YIELDS: 8 servings.
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Source:
Rabbi Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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