Instructions: 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

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.

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