- Toast seeds in dry skillet over medium heat, shaking pan constantly until seeds are golden, about 5 minutes. Set aside.
- In large bowl, toss apples, onions and celery with juice of 1 lemon to keep apples from darkening. Set aside.
- Blend 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.
- Just before serving, place spinach in large bowl, add apple mixture and toss to coat spinach thoroughly. Garnish with sesame seeds.
- This recipe yields 6 servings.
- Each serving: 202 calories; 127 mg sodium; 3 mg cholesterol; 11 grams fat; 25 grams carbohydrates; 5 grams protein; 1.53 grams fiber.
Notes:
Recipe by Judy Zeidler, author of "The Gourmet Jewish Cook" and "30-Minute Kosher Cook," both published by William Morrow |
