Title: Apple and spinach salad
 Categories: Salad
      Yield: 4 Servings
 
      3    Apples; peeled, cored and
           -diced
      3    Green onions; sliced thin
      3    Stalks celery; diced
      2    Lemons; juice of
    1/4 c  Mayonnaise
    1/4 c  Tahini
      2 tb Honey
      1 bn Spinach; torn into bite-size
           -pieces
    1/4 c  Roasted sesame seeds
 
  Around 1977, I was fortunate to take a class at the Los Feliz Jewish Community Center (Los Angeles)
  with Judy Zeidler, before she became the author of several great
  books on Jewish cooking. She was then a columnist with the Los
  Angeles Times.
  
  She proved how much she enjoyed cooks and cooking -- her sense of fun
  was so infectious, and we all laughed so hard, that I came home
  covered with flour, tahine, and apricot-pineapple preserves!
  
  I now serve her tasty Apple & Spinach Salad to my family:
  
  In a large bowl: Toss apples, onions and celery.  Sprinkle with juice
  of one lemon to keep apples from darkening.
  
  In a blender or small bowl: Blend mayonnaise, tahini, honey and
  remaining lemon juice (misture will be thick).  Toss with apple
  mixture.  Cover and chill.
  
  Just before serving, toss salad with spinach.  Serve on a bed of
  spinach leaves and garnish with sesame seeds.  Serves 4 to 6.