Yield: 4 Servings
|3 \N||Apples; peeled, cored and diced|
|3 \N||Green onions; sliced thin|
|3 \N||Stalks celery; diced|
|2 \N||Lemons; juice of|
|1 bunch||Spinach; torn into bite-size pieces|
|¼ cup||Roasted sesame seeds|
Date: Wed, 03 Jul 1996 18:52:48 -1000 Around 1977, I was fortunate to take a class at the Los Feliz Jewish Community Center (Los Angeles) with Judy Zeidler, before she became the author of several great books on Jewish cooking. She was then a columnist with the Los Angeles Times.
She proved how much she enjoyed cooks and cooking -- her sense of fun was so infectious, and we all laughed so hard, that I came home covered with flour, tahine, and apricot-pineapple preserves! I now serve her tasty Apple & Spinach Salad to my family: In a large bowl: Toss apples, onions and celery. Sprinkle with juice of one lemon to keep apples from darkening.
In a blender or small bowl: Blend mayonnaise, tahini, honey and remaining lemon juice (misture will be thick). Toss with apple mixture. Cover and chill.
Just before serving, toss salad with spinach. Serve on a bed of spinach leaves and garnish with sesame seeds. Serves 4 to 6.
Submitted by: Claudia Parras tamale@...
JEWISH-FOOD digest 229
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .