I'm new here at cookkosher.com and super excited for my new job. I'll be testing recipes and photographing them for cookkosher. I'm pretty much an amature photographer but I think by doing this I'll have to improve my skills. As for recipes, I can tell if a recipe is good or not by reading it, so hopefully all the recipes I pick will be five stars!
Call me Foodie. If you want your recipe tested and photographed send an email to the nice people at cookkosher.com. They'll find me and I'll take a look. No promises! (If the directions are extremely clear you have a better chance of me trying it)
For our first recipe I chose a no cook recipe. Folks, it hot here. The less heat we add to my house the better.
Prep time: 10 minutes
Cook time: N/A
A combination of fruits and vegetables make for a wonderful refreshing salad! No cooking necessary making it perfect for a lazy summer day.
1 14.1 oz can hearts of Palm
1 ripe mango
1 pint grape tomatoes, cut in half
½ lb snap peas
½ cup oil
¼ cup vinegar
¼ cup sugar
1 teaspoon salt
1 teaspoon mustard
2 cloves garlic, crushed
Slice hearts of palm, tomatoes and snap peas.
First thing I do with snap peas or sugar snap peas is "string" them, which means the membranous string running along the top of the pod from base to tip is removed. Just hold on to one end and gently pull along the edge. Pull all the way through.
All stringed. Oops I forgot to slice the peas. Tehilla I hope you forgive me.
Cubed the mango. Yum, the mango looks delicious. Juicy!
Washing the tomatoes. You don't need a picture of this, but I was practicing using my shutter speed (photography words, ignore if you don't understand.)
Okay we got the vegetables prepped and ready and the dressing done. Now comes the fun part.
Pour the dressing over the salad. Toss to coat. VERY IMPORTANT! You only need a small part of the dressing.
Viola you are done!
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