| 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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