Pomegrenate and apple salad

1 Servings

Ingredients

Quantity Ingredient
2 Fresh pomegrenates
3 Granny Smith apples
2 tablespoons Fresh lemon juice
3 tablespoons Mayonnaise
3 tablespoons Honey, slightly warmed
2 tablespoons White wine vinegar
2 tablespoons Fresh orange juice
Salt & freshly ground black pepper, to taste
1 cup Golden raisins
2 tablespoons Chopped cilantro or parsley

Directions

I've been meaning to send this recipe for quite some time, but am behind in everything since my daughter came to visit from Israel with her two children for 2 weeks in August. It is a recipe I cut out from the Washington Post several years ago and is wonderful for Rosh Hashana.

Break the pomegrenates open from the top and gently separate the seeds into a bowl. Peel & core the apples and cut each one into bite-size pieces.

Sprinkle the apples with lemon juice to prevent from discoloring. Combine the mayo and honey in a salad bowl and whisk until smooth. Whisk in the vinegar, orange juice, salt & pepper. Add the apples, pomegrenate seeds and raisins and toss to mix. Sprinkle with cilantro and serve.

Posted to JEWISH-FOOD digest V97 #016 From: Annette Linzer <alinzer@...> Date: Sun, 8 Sep 1996 04:19:48 -0400 (EDT)

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