+
0 (0)

Categories: Appetizers, Salads

Apple Spinach Salad

Apple Spinach Salad
Bob Chamberlin / Los Angeles Times

This year Rosh Hashana, the Jewish New Year, begins at sundown Friday. Because observant Jews do not cook on the Sabbath, I have put together a menu of recipes that can be prepared in advance and served Friday evening or ... Read more

Total time: 25 minutes plus 1 hour chilling | Serves 6
  • 1/4 cup sesame seeds
  • 3 apples, peeled, cored and diced
  • 3 green onions, thinly sliced
  • 3 stalks celery, diced
  • Juice of 2 lemons
  • 1/4 cup mayonnaise
  • 1/4 cup tahineh (sesame seed paste)
  • 2 tablespoons honey
  • 1 bunch spinach, torn into bite-size pieces

Step 1Toast seeds in dry skillet over medium heat, shaking pan constantly until seeds are golden, about 5 minutes. Set aside.

Step 2In large bowl, toss apples, onions and celery with juice of 1 lemon to keep apples from darkening. Set aside.

Step 3Blend together mayonnaise, tahineh, honey and remaining lemon juice; the mixture will be very thick. Toss with apple mixture. Cover with plastic wrap and chill at least 1 hour.

Step 4Just before serving, place spinach in large bowl, add apple mixture and toss to coat spinach thoroughly. Garnish with sesame seeds.

Each serving:
202 calories; 127 mg sodium; 3 mg cholesterol; 11 grams fat; 25 grams carbohydrates; 5 grams protein; 1.53 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Prosciutto-wrapped chicken liver skewers
Deschutes Brewery's beer nuts
Topik (layered garbanzo bean pate )
Crisp-fried soft-shell crabs