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Salad Simanim


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 pomegranate juice and honey dressing over the top. Season with salt and pepper to taste.


  • ⅓ cup pomegranate juice
  • 3 tablespoons honey
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 pound 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

Zucchini Pritti

Zucchini was mentioned in the Bible (Book of Leviticus), and until this day has remained part of the fare in Israel and neighboring lands.

Avocado Salad

Judging by its popularity, you would think that the avocado has been grown in Israel for many years. In fact, until recently, they were not grown in Israel at all. Today, the avocado is an Israeli favorite and avocado fields dot the countryside.

Green Pepper Salad

This is a Romanian dish which is also featured in Middle Eastern menus. Israeli green peppers are known for their sweetness.