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Recipe by Gil Marks

Syrian Spinach Salad (Salata Sabanigh Ma Rumman)

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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.   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients

For the Salad

  • 20 ounces fresh spinach, torn into bite-size pieces (about 12 cups)

  • 1 cup coarsely chopped walnuts

  • 1/2 cup pomegranate seeds

  • 2–3 hard-boiled eggs, sliced (optional)

For the Dressing

  • 1/4 cup fresh lemon juice or Kedem Red Wine Vinegar (or 2 tablespoons each)

  • 4 scallions, chopped, or 1 small onion, sliced

  • 1–2 teaspoons ground cumin

  • about 1/2 teaspoon salt

Directions

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.

Notes:

If desired, garnish with the egg slices.
Syrian Spinach Salad (Salata Sabanigh Ma Rumman)

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