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Purim Snowpea-Citrus Salad with Poppyseed Dressing (3/2003)
Poppy seeds at Purim have a special significance since tradition holds
that Queen Esther chose a vegetarian diet of beans, nuts, and various seeds,
including poppy seeds, rather than eat the non-Kosher food in the King’s
palace.
4 c. fresh snow-peas
1 c. whole red seedless grapes
1 c. fresh orange sections (2 large oranges)
1 c. fresh grapefruit sections (2 grapefruits)
1 green bell pepper, cut in julienne slices
1 small red onion, sliced into thin slivers
½ c. dry-roasted sunflower seeds
Poppyseed dressing (see recipe)
Snap off and zip ends of snow-peas and discard. In large bowl, combine
snow-peas, grapes, orange sections, grapefruit sections, green pepper
slices, onion slivers, and sunflower seeds. Toss salad with ½-3/4 c.
poppyseed dressing, or to taste.
Yield: 8-10 1-cup servings.
Poppyseed Dressing
1/3 c. granulated sugar
1/4 c. white vinegar
1/2 c. vegetable oil
1 t. poppy seeds
2 t. dried onion flakes
1/2 t. dry mustard
1/2 t. salt
Stir sugar into vinegar; mix with wire whisk until blended. Whisk in oil.
Add poppyseeds, onion flakes, dry mustard, and salt. Mix well. Store in
refrigerator for up to 3 weeks.
Yield: 1 cup
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