Israeli Salad with Pomegranate Vinaigrette and Roasted Nuts

Step 1

Peel the carrots and chop off the ends. Slice each carrot into thirds, then cut each section in half. Slice each half into matchstick like slices that are about ¼-inch wide. Chop the matchstick slices into ¼-inch pieces. (*See images above for a visual reference for chopping the carrots, peppers, and cucumber.)

Step 2

Slice off the tops and stems of the peppers and remove all the seeds. Cut each pepper in half, then slice each half into ¼-inch wide slices. Chop slices into pieces that are about the size of a pea.

Step 3

Follow the same pattern with the cucumber: cut off the ends, cut the cucumber into thirds, cut each piece in half, then cut each half into ¼-inch slices. Dice the slices into ¼-inch pieces.

Step 4

Cut the cherry tomatoes in half and add all the veggies to a large bowl along with the chopped parsley. Toss to mix. Pour in about ½ cup of Pomegranate Vinaigrette and toss to coat. Taste and add more salt and pepper, or more vinaigrette, if desired.

Step 5

Refrigerate the salad in a covered container for up to 3 days. Serve topped with a handful of Ja'ala.