| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | Salad | 4 | Servings |
INGREDIENTS
| 3 | Apples; peeled, cored and diced | |
| 3 | Green onions; sliced thin | |
| 3 | Stalks celery; diced | |
| 2 | Lemons; juice of | |
| 1/4 | c | Mayonnaise |
| 1/4 | c | Tahini |
| 2 | tb | Honey |
| 1 | bn | Spinach; torn into bite-size pieces |
| 1/4 | c | Roasted sesame seeds |
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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