One Shabbat afternoon, while helping to prepare Shalosh Seudot at the house of my good friend and neighbor, Rivky E., I came up with this salad dressing recipe. I created a salad to fit the dressing, and the resulting dish was as big a hit at that meal as it is now in Tastebuds.
FOR THE SALAD:
1 head Romaine lettuce
2 ripe mangos, cubed
1 cup sliced almonds, lightly toasted
1 cup craisins
1 cup ground hazelnuts
4 red apples, sliced into thin wedges
3 cups fresh strawberries, sliced
FOR THE DRESSING:
1 cup mayonnaise
1/2 cup your favorite apricot preserves
1 tsp. garlic powder
1 tsp. white vinegar
In a small mixing bowl, combine the mayonnaise, apricot preserves, garlic powder and white vinegar. Using a hand blender, blend your mayonnaise mixture until it becomes creamy smooth. Set aside.
In a large salad bowl, toss together the lettuce, mango cubes, sliced almonds and craisins. Then place the lettuce mixture on a platter or on individual salad plates. Take apple wedges and surround the platter with the apple slices, creating a sun effect. Top lettuce mixture with the strawberries and sprinkle the ground hazelnuts generously over salad.
Serve with the apricot dressing.
MAKES 4 SERVINGS