Pomegrenate and apple salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Fresh pomegrenates | |
| 3 | Granny Smith apples | |
| 2 | tablespoons | Fresh lemon juice |
| 3 | tablespoons | Mayonnaise |
| 3 | tablespoons | Honey, slightly warmed |
| 2 | tablespoons | White wine vinegar |
| 2 | tablespoons | Fresh orange juice |
| Salt & freshly ground black pepper, to taste | ||
| 1 | cup | Golden raisins |
| 2 | tablespoons | Chopped cilantro or parsley |
Directions
I've been meaning to send this recipe for quite some time, but am behind in everything since my daughter came to visit from Israel with her two children for 2 weeks in August. It is a recipe I cut out from the Washington Post several years ago and is wonderful for Rosh Hashana.
Break the pomegrenates open from the top and gently separate the seeds into a bowl. Peel & core the apples and cut each one into bite-size pieces.
Sprinkle the apples with lemon juice to prevent from discoloring. Combine the mayo and honey in a salad bowl and whisk until smooth. Whisk in the vinegar, orange juice, salt & pepper. Add the apples, pomegrenate seeds and raisins and toss to mix. Sprinkle with cilantro and serve.
Posted to JEWISH-FOOD digest V97 #016 From: Annette Linzer <alinzer@...> Date: Sun, 8 Sep 1996 04:19:48 -0400 (EDT)