I am especially proud of this creation because I love to incorporate the simanim throughout my menu. This gorgeous, healthful and refreshing recipe satisfies so tastefully— I wouldn’t wait for the holidays to make it!.
This recipe calls for cooked beets. You can use boiled, canned or roasted (my favorite!)
Simanim Salad with Pomegranate Balsamic Dressing
Servings
8 Servings
Ingredients
- ⅓ cup pomegranate juice
- 3 tablespoon honey
- 3 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 baby spinach washed and dried
- 1 gala or pink lady apple cored and thinly sliced
- 1 large carrot peeled and made into ribbons using peeler
- 1½ cup quartered cooked beets
- ¼ cup pomegranate seeds
- Kosher salt
- Freshly ground black pepper
Instructions
- In a small bowl, whisk together pomegranate juice, honey, olive oil, and balsamic vinegar. Set aside.
- Place spinach on a large platter as the salad base. Artfully arrange apples, carrots, and beets on the spinach. Sprinkle with pomegranate seeds. Drizzle the dressing over the top, and season with salt and pepper to taste; or serve the salad undressed, and let your guests add dressing to their own plate.
Beets and spinach are part of the same siman so you can really just skip the beets.
what vegetable can I use instead of the beets in the Sinamin salad recipe?
Yup I believe that is swiss chard – I have found and enjoyed bags of checked spinach. Both checked spinach and arugula (I LOVE!!!!) I find on occasion at Best Market in Ramat Beit Shemesh – wish I could remember the brand… where do you live? If you can’t find fresh spinach you can of course Romaine here — it won’t be one of the simanim but will still be very good!!!
I can never seem to find spinach here in Israel (I’ve seen alei selek but I think those are beet leaves?)
Any advice?