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.
Syrian Spinach Salad (Salata Sabanigh Ma Rumman)
- Cooking and Prep: 15 m
- Serves: 8
For the Salad
For the Dressing
Prepare the Salad
Combine the lemon juice, scallions, cumin, salt, and pepper. In a slow, steady stream, whisk in the oil.
Combine the spinach, nuts, and pomegranate seeds. Drizzle with the dressing and toss to coat.
If desired, garnish with the egg slices.