By: Fajah Shamsid-Deen
Great salad for brunch
I really like this salad! It made me smile when my family grinned and asked for more. The shallots are a welcome change to a fruit salad and the mint was awesome too. I didn't have a red pepper at the time (and wasn't going outside in the snow for one pepper) but I did have an apple where I replaced it. It was a fugi apple, so it may have bumped up the sweetness factor, but it was the crunch that was needed to match the subtle taste of the minced shallot. I didn't use the cashews, I'm allergic. I didn't want to substitute with any other nut. I could have used peanuts but it didn't feel right to add them. It tasted great without them, so no love was lost. I also didn't have the rice wine vinegar, so I used my pomegranate red vinegar and it was just fine.
My sister who has these unbelievable taste buds (she can guess almost any herb by taste) gave her nod of approval, so it was as success! Try it out and see for yourselves. It is great to cook with fresh vegetables and fruits and I try to use as many flavorful recipes in the winter. It may be cold and bleak outside so I try to make it warm and tropical inside!
Pros: sweet, tasty, easy to make and a crowd pleaser
Cons: for some a little too sweet