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Shepard’s Salad


Serves 6-8

Dressing:
1 Tbs. red wine vinegar1 Tbs. pomegranate molasses or vinegar*
1 clove garlic, minced
1/2 tsp. Dijon mustard
6 Tbs. extra virgin olive oil
Salad:
4 medium tomatoes, seeded and cut into chunks
1 hot house cucumber, peeled, seeded and cut into chunks
2 red bell peppers, seeded and cut into cubes
1 green bell pepper, seeded and cut into cubes
1 large red onion, cut into small chunks
1 cup chopped fresh parsley
salt and pepper
In a small bowl whisk dressing ingredients until well blended.
In a large bowl combine vegetables with half the parsley and dressing. Toss well, add salt and pepper to taste and sprinkle with remaining parsley.
*Pomegranate molasses can be found in the ethnic food section of your market. I use a brand called Carlo (kosher). You can also use Pom pomegranate juice by cooking it down to a syrupy consistency.
(Louise Fiszer)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.

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