Poppy and Fruit Salad

Renee Muller Recipe By
 
  • Cooking and Prep: 20 m
  • Serves: 4
  • No Allergens

This salad will always give me a good laugh. It reminds me of my very Israeli acquaintance, who got so worked up when I served it to her for the first time. She couldn’t understand: “Why do you need to mix the lettuce with all kinds of fruits? Whatever happened to my cucumbers and tomatoes???” It sounded better in (heated) Hebrew. You kinda’  had to be there. She took it so hard. I think she was sticking up for the cucumbers. But once she took a mouthful, she stopped complaining. This is the perfect appetizer for a Tu B’Shvat dinner and this year, a great way to dress up your Shabbos table too. You can also add some grilled chicken strips for a complete meal. Don’t you love how the poppy seeds make everything…“pop”? Just check yourself in the mirror before you leave the house: You might have a severe case of what my kids like to call “poppy tooth.”

Ingredients (12)

Salad

Dressing

Start Cooking

Prepare the Salad

  1. Arrange greens in a bowl or individual plates. Top with dates, red onion, persimmon, avocado, and pomegranate.

  2. In a jar or cruet, combine lemon juice, olive oil, salt, garlic powder, maple syrup, and poppy seeds. Shake to combine, and gently drizzle over salad.

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