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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.
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)
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
about 1/2 teaspoon ground Gefen Black Pepper
1/4 – 1/2 cup Bartenura Extra-Virgin Olive Oil or vegetable oil
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.
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