source: Kelly Garbato
Nishnishim Salad is one of the most popular foods I serve. People actually beg me to make it! It’s that good.
I would love to give credit for this recipe, but I don’t know who the originator was. I got this recipe from a friend, but I have no idea where she got it from. If anyone knows, please email me and I will be glad to give credit where due.
By the way, the salad ingredients aren’t set in stone. These happen to be the vegetables I enjoy in a salad, but if you have other preferences, use your choices. However, I would avoid pickles, olives and capers since their distinctive tastes will clash with the sweetness in the dressing.
1/4 c. water
1/2 c. oil
1 tbsp. mayonnaise
4 tbsp. sugar
1 tbsp. soy sauce
1 tbsp. lemon juice
1 tsp. chopped garlic
1 tsp. salt
1 tsp. mustard
1 head lettuce, chopped
6-8 small cherry tomatoes
1 red pepper, chopped
2 – 3 cucumbers, chopped
1/4 red onion, finely chopped
2 handfuls sour cream and onion crackers
In a large bowl, combine all lettuce, tomatoes, pepper, cucumbers, red onion.
Using a blender, combine all dressing ingredients, and process till garlic is completely liquefied.
Right before serving, crumble crackers onto salad and add dressing to taste.
Note: Dressing is good for two weeks, so if you double the recipe, you can have the salad for several meals.