printer friendly format  

Mediterranean Spinach Salad with Apricots and Olives - pareve

Posted by : Karen Selwyn

1 pound spinach, washed and stemmed 
1/2 cup yellow bell pepper, chopped coarsely 
1/2 cup red or orange bell pepper, chopped coarsely 
1/2 cup Greek olives 
1/2 cup naturally dried apricots (without sulfur) 
    chopped coarsely 
1/4 cup pine nuts 
2 tablespoons Italian parsley, chopped coarsely 
2 tablespoons chives, chopped coarsely 
Juice of 1/2 lemon 
1 tablespoon balsamic vinegar 
3 tablespoons extra virgin olive oil 
1 teaspoon walnut oil 
1 teaspoon cumin 
1/4 teaspoon cayenne 
1 teaspoon kosher salt or to taste

Place first 6 ingredients in salad bowl. Pour remaining 
ingredients in jar. Shake vigorously. Toss salad gently with 
salad. 

Serves 4 to 6.

Source: "Food: Telling the Story of Passover"
         Beverly Levitt
         [PITTSBURGH] TRIBUNE-REVIEW (on-line edition)

Return to RFCJ Archive Page