Jewish Nutrition

The Jewish site for Kosher Food and Healthy Eating

Fruited Spinach Salad

  • 8 cups fresh spinach, torn
  • 1 medium papaya or mango or 2 medium pears, cubed
  • 1 1/2 cups seedless grapes
  1. Cut, tear and arange on plates.
  2. Serve with French mustard dressing sweetened with honey.

Rosh Hashanah Salad

  • 2 cucumbers
  • 1 large fennel bulb
  • 1 small red onion
  • 2 large oranges
  • 2 bunches watercress or baby spinach or baby mixed greens
  • 3 tbsps vinegar (apple cider or red wine are good)
  • 2 tbsps fresh orange juice
  • 1/2 cup olive oil
  • 1 tbsp honey
  • 1 cup pomegranate seeds
  • 1/2 cup toasted pine nuts
  1. Combine cucumbers, fennel, onion, oranges and watercress in large shallow bowl.
  2. Whisk together vinegar, orange juice, honey and olive oil.
  3. Toss with salad.
  4. Sprinkle with pomegranate seeds and pine nuts.
  5. To toast pine nuts place in a frying pan without oil and stir until lightly toasted.