After all the Thanksgiving feasting and left over creations, you might be craving something light and healthy by now. This salad, inspired by Philadelphia’s famous Israeli restaurant Zahav, a personal favorite, is a modern take on tabbouleh. It would be great on its own or with some added shredded left-over turkey or chicken or as a side to grilled fish. Full of fall flavors and crunch, it introduces a surprise burst of flavor from quick pickled onions seasoned with the Middle Eastern spice, ground sumac. Don’t have sumac, just add a squeeze more of lemon juice. Continue reading
Shredded Brussel Sprout Salad with Pomegranate, Apple and Walnuts
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