Syrian Spinach Salad (Salata Sabanigh Ma Rumman)

Gil Marks Recipe By
  • Cooking and Prep: 15 m
  • Serves: 8
  • Contains:

Spinach salads, both raw and cooked, have long been popular in the Mediterranean and Near East.  They are often served on Rosh Hashanah, especially when combined with other symbolic foods such as pomegranates.

Ingredients (10)

For the Salad

For the Dressing

Start Cooking

Prepare the Salad

  1. Combine the lemon juice, scallions, cumin, salt, and pepper. In a slow, steady stream, whisk in the oil.

  2. Combine the spinach, nuts, and pomegranate seeds. Drizzle with the dressing and toss to coat.

Note:

If desired, garnish with the egg slices.

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