INGREDIENTS

INSTRUCTIONS

From: tamale@aloha.net
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@aloha.net
JEWISH-FOOD digest 229
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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