Instructions: Ive been meaning to send this recipe for quite some time, but am behind in everything since my daughter came to visit from Israel with her two children for 2 weeks in August. It is a recipe I cut out from the Washington Post several years ago and is wonderful for Rosh Hashana.

Break the pomegrenates open from the top and gently separate the seeds into a bowl. Peel & core the apples and cut each one into bite-size pieces.

Sprinkle the apples with lemon juice to prevent from discoloring. Combine the mayo and honey in a salad bowl and whisk until smooth. Whisk in the vinegar, orange juice, salt & pepper. Add the apples, pomegrenate seeds and raisins and toss to mix. Sprinkle with cilantro and serve.

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