Recipe - Apple And Spinach Salad

3 Apples; peeled, cored and
minced
3 Green onions; cut or sliced up thin
3 Stalks celery; minced
2 Lemons; juice of
One fourth cup Mayonnaise
One fourth cup Tahini
2 tablespoon Honey
1 bn Spinach; torn into bitesize
pieces
One fourth cup 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 apricotpineapple 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

JEWISHFOOD digest 229

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.