Apple and Spinach Salad

Title:
Apple and Spinach Salad

Yield:
4 Servings

Categories:
Salad




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






 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.