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Ingredientes
- 3 x Apples, peeled, cored and diced
- 3 x Green onions, sliced thin
- 3 stalk celery, diced
- 2 x Lemons, juice of
- 1/4 c. Mayonnaise
- 1/4 c. Tahini
- 2 Tbsp. Honey
- 1 bn Spinach, torn into bite-size pcs
- 1/4 c. Roasted sesame seeds
Direcciones
- 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
- She proved how much she enjoyed cooks and cooking - her sense of fun was so infectious, and we all laughed so hard, which 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 possibly small bowl: Blend mayonnaise, tahini, honey and remaining lemon juice (misture will be thick). Toss with apple mix. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 222 | 63% |
| Total Fat 25.9g | 32% |
| Saturated Fat 3.67g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 166mg | 7% |
| Potassium 650mg | 19% |
| Total Carbs 30.08g | 8% |
| Dietary Fiber 6.2g | 21% |
| Sugars 19.56g | 13% |
| Protein 7.05g | 11% |
