Syrian Spinach Salad (Salata Sabanigh Ma Rumman)
Spinach salads, both raw and cooked, have long been popular in the Mediterranean and Near East. They are often served on Rosh Hashanah,
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.kosher.com.
Cooking tools:
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
- Pot
- Stove
- Colander
Ingredients
- 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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Spinach and Mushroom Salad
kosher.com
Rosh Hashanah Squash Salad
kosher.com
Spinach Salad
umami.recipes
Syrian Spinach Pastries (Sabanah): A Delicious & Easy Recipe
kamoonarabiancuisine.com
Spinach Salad with Sweetly Tart Vinaigrette
kosher.com
Spinach salad with sesame dressing - Good Food Middle East
bbcgoodfoodme.com
Spinach Salad with Basil Dressing
kosher.com
Spinach Kiwi Salad
kosher.com