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Pink with Polka Dots Salad

Posted By :
January 22, 2013  

Pink with Polka Dots Salad
Difficulty Level: Easy
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Servings: 8-10
The bright color of this salad makes it a nice addition to a plate or salad bar. It’s best to dress it right before serving.

Ingredients

1 leek, thinly sliced
1 lb (1/2 kg) sugar snap peas
2 mangos, peeled and cut into thick matchstick pieces
1/2 cup pomegranate seeds
1/2 cup roasted cashews



Dressing
1/2 cup oil
5 Tbsp sugar
2 1/2 Tbsp honey
1 tsp salt
4 tsp balsamic vinegar, preferably white
1/4 red onion
1/2 tsp ground ginger
1 Tbsp poppy seeds

Directions

Blend all the dressing ingredients except for the poppy seeds in a food processor. Add poppy seeds and mix well. Set aside.


 


In a large frying pan, heat 1 Tbsp olive oil over medium-high heat. Add sliced leek and sauté for 1 minute, stirring constantly. Add sugar snap peas and toss, cooking just until peas turn brighter green. Remove from heat and let cool for 10 minutes. Add mangos and pomegranate seeds. Toss with half the dressing. Add the cashews and serve at room temperature.


 


| note |
The remaining dressing can be refrigerated for up to 2 weeks.

Reader Comments

leiner112

Posted On Jan. 24, 2013
How can I prepare this salad to be served on shabbos? Can the leeks and sugar snap peas be stored in a container after they are cooked?

Estee

Posted On Jan. 27, 2013
to prepare this salad for shabbat, yes, refridgerate the leek and sugarsnap peas, and if you want to cut all the other ingredients before shabbat, thats fine, and mix before serving. i also recommend bringing the ingredients to room temp before serving
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