Heart of Palm, Sugar Snap Pea, Baby Corn and Tomato Salad a.k.a. The Rabbi Salad

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2 cans of baby corn, sliced in chunks
2 cans hearts of palm, sliced
1 ½ cups sugar snap peas, sliced in half
1 ½ pints of grape tomatoes, cut in half

Dressing:
2 tablespoons Tamari soy sauce
5 tablespoons of brown sugar
Pinch of garlic powder
Pinch of dried ginger
½ cup apple cider vinegar
½ cup canola oil

Mix dressing ingredients together. Gently toss with all of the vegetables. Can be made a few hours to 1 day ahead of time.

Tags: salads

This entry was posted on Sunday, February 7th, 2010 at 1:51 am and is filed under Shabbos Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Heart of Palm, Sugar Snap Pea, Baby Corn and Tomato Salad a.k.a. The Rabbi Salad”

dena says:

February 12, 2010 at 1:40 am

so why is this called “The Rabbi Salad”? Looks delicious
elizabeth says:

February 20, 2010 at 7:21 pm

Because you don’t have to check any of the vegetables

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