Salata Sabanigh ma Rumman (Syrian Spinach Salad)
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Ingredients Dressing: ¼ cup fresh lemon juice or red wine vinegar (or 2 tablespoons each) 4 scallions, chopped, or 1 small onion, sliced 1 to 2 teaspoons ground cumin About ½ teaspoon salt About ½ teaspoon ground black pepper ¼ to ½ cup extra virgin olive or vegetable oil 20 ounces (about 12 cups) fresh spinach, torn into bite-size pieces 1 cup coarsely chopped walnuts ½ cup pomegranate seeds 2 to 3 hard-boiled eggs, sliced (optional)

Instructions

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.

Serving Size

6 to 8 servings

Notes

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

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .